Pumpkin Pie for Breakfast

Nick and I stopped at the grocery after school for a few things, which of course turned into a half cart full of stuff. Wandering through the spice aisle looking for peppercorns, he asked me how to make pumpkin pie. "It's easy," I said. "Would you like to make one?" We grabbed a can of pumpkin, some frozen pie shells, and headed home. Nick helped me mix the ingredients, and we popped our dessert into the oven while daddy-o fired up the grill for dinner.

When I was a kid, we used to eat the "leftover" pumpkin pie for breakfast. Needless to say, we didn't have leftovers for very long.

Weeknight Pumpkin Pie

1/4 cup sugar
1/2 cup brown sugar
1 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 can pumpkin
2 eggs
1 12-oz. can evaporated milk
unbaked pie crust
whipped cream

Preheat the oven to 425 degrees. Mix the dry ingredients in a large bowl. In another bowl, beat the eggs. Add the pumpkin to the eggs and mix well. Add the dry ingredients to the pumpkin-egg mixture. Slowly mix in the evaporated milk. Put an unbaked pie crust on a cookie sheet; pour the pumpkin filling into the crust. Bake for 15 minutes. Turn down the heat to 350 degrees, and bake for an additional 45-50 minutes, until the pie is set. Cool on the cookie sheet for at least 1 hour before serving with whipped cream.