16 oz. can pumpkin
1 1/3 c. undiluted evaporated milk
1/3 c. honey
1/2 c. sugar
2 lg. eggs
2 tsp. pumpkin - pie spice

In a large bowl mix pumpkin, milk, honey, sugar, eggs and pumpkin - pie spice with wire whisk until smooth. Pour into unbaked 9 or 10 inch pastry crust with high fluted edges. Preheat oven to 425 degrees. Bake pie 15 minutes. Reduce oven to 350 degrees. Bake 35 minutes more or until knife inserted 1 inch from crust comes out clean. Cool on rack; chill.

TOPPING:

1/3 c. sugar
1/8 tsp. cream of tartar
1/4 c. blanched almonds
2 tbsp. water 1 tsp. unflavored gelatin
1/3 c. dark rum
1 c. (1/2 pt.) heavy cream
1/4 c. confectioner's sugar

In small sauce pan combine sugar, cream of tartar, blanched almonds and water. Cook, stirring constantly until golden brown. Pour onto greased foil. Cool. Chop praline. In another small sauce pan, sprinkle gelatin over rum. Heat to dissolve gelatin. Cool slightly. In bowl combine heavy cream, confectioner's sugar and rum mixture. Beat until stiff peaks form. Chill up to 12 hours. Before using, stir until fluffy; spoon into center of chilled pie and sprinkle with praline.