8" frozen pie shell
8 oz. cream cheese
3 eggs
1 c. cooked or canned pumpkin
6 tbsp. honey
2 tbsp. water
2 tsp. vanilla
2 tsp. pumpkin pie spice
Pinch of salt

Allow pie shell to defrost and transfer to 9 inch glass pie pan. Combine remaining ingredients in a blender. Cover and blend until completely smooth. Pour into pie shell and place on the bottom rack of a cold oven. Set gauge at 275 degrees and bake until filling is set, 1 hour or more. Chill before serving.