Jack-O-Lantern Breakfast Pie (6 servings) 6 mini pumpkins 4 large eggs - lightly beaten 1 cup reduced fat milk about 3/4 of a 16 ounce can of pumpkin filling 1/2 cup honey 3 Tablespoons molasses 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla extract pinch of allspice pinch of ground ginger (optional) Cut lid off of each mini pumpkin (about 1 inch down). Scoop out all pulp and seeds and set aside to use in other recipes. Set aside lids and the new pumpkin bowls you just created. Preheat oven to 400 degrees. In a large bowl, whisk together all remianing ingredients above. Fill each pumpkin bowl with equal amounts of batter, nearly to the top. Place bowls - without lids - in a large baking dish so they are not touching. Bake for about 40 minutes. At 35 minutes, you may want to check one of the pies by sticking a toothpick in the center of the batter portion. If it comes out dry, you can remove pumpkins from the oven. Let pumkins set at least 15 minutes before serving. Serve pumkin bowls with with the lids on for fun presentation. Okay, this quiche is basically pumkin pie for holiday brunch. But it's fun and delicious... especially with a little whipped cream. Mr Breakfast would like to thank CurtAndMary for this recipe. Recipe number 1559. Submitted 10/22/2005.