1 (29 oz.) can pumpkin
1 c. brown sugar (packed cup)
1/3 c. honey
1 tbsp. cornstarch
1 tbsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
Dash of ground cloves
1/2 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
1 tbsp. butter, melted
1/2 tsp. vanilla

Combine pumpkin, brown sugar, honey, cornstarch and spices in a mixing bowl. Add eggs and beat lightly with a rotary beater or fork. Stir in evaporated milk and melted butter. Mix well and pour into 2 unbaked pie shells, 2 (9 inch) pie plates. Cover the edges with foil and bake for 25 minutes at 375 degrees. Then remove foil and continue baking for 25 minutes more. Cover and chill to store.