Honey Pumpkin Pie- Danielle

Pastry for single-crust pie

1 can (15 oz) solid-pack pumpkin

1/2 cup honey

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

3 eggs

1 can (5 oz) evaporated milk

1/2 cup milk

Line a 9 inch pie plate with pastry. Trim and flute edges; set aside. In a bowl, combine pumpkin, honey, spices. Add eggs and milks.

Pour into crust. Cover edges loosely with foil. Bake at 375 for 50 minutes or till a knife inserted near the center comes out clean. Top with real whipped cream made with honey and a dash of vanilla