1 (16 oz.) can pumpkin
3/4 c. honey
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
3 eggs
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. milk

In a large bowl, stir together pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs. Beat eggs into pumpkin mixture with fork. Stir in the evaporated milk and the milk; mix well. Prepare pastry. Fit into a 9-inch pie plate; flute edges, forming a high rim to hold the filling. Do not prick the shell. Place pie shell on oven rack. Pour in filling. Bake in 375 degree oven for 55 to 60 minutes or until the pie is set. Cool before serving.