1/2 c. dark brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 c. corn syrup
2 eggs
1 1/2 c. cooked pumpkin
3/4 c. milk

Combine all ingredients thoroughly. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Lower heat to 350 degrees and bake 45 minutes or until firm. Serve with Honey Ginger Cream.

In chilled bowl beat whipping cream until stiff; gradually adding 1/2 cup honey and 1/2 teaspoon ginger. Chill before serving.