1 unbaked 9-inch pie shell, edges fluted high
1 (1 lb.) can pumpkin (2 c.)
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. salt
4 eggs, slightly beaten
1 c. honey
1/2 c. milk
1/2 c. heavy cream

In large bowl blend together pumpkin, ginger, cinnamon and salt. Beat in eggs, honey, milk and cream. Pour into pie shell. Bake in hot oven (400 degrees) until knife inserted 1-inch from pie edge comes out clean, about 50-55 minutes. (The filling will set as pie cools.)