1 1/2 c. cooked or canned pumpkin
1/4 c. white corn syrup
2 eggs
1 tbsp. honey
1/2 c. evaporated milk
2 tbsp. butter
1/2 c. hot milk
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1 unbaked 9 inch pie shell

Combine pumpkin, corn syrup, eggs, and evaporated milk. Stir butter into hot milk. Combine brown sugar, salt, spices. Mix until well blended.

Combine all three mixtures; pour into pastry-lined pie pan (for crisp crust brush pastry with egg whites or melted butter).

Bake in hot (425 degree) oven for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer or until knife inserted comes out clean.