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

In a large bowl, stir together the pumpkin, honey, salt and spices. Add the eggs and beat briskly. Stir in the sweet milk and the evaporated milk. Mix well.

Pour filling into a 9 inch unbaked pie shell. Bake at 375 degrees for an hour or until done. Cool and serve topped with whipped cream and pecans.