Pumpkin Pie

1 medium to small pie pumpkin
2 eggs
3/4 cups honey
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup evaporated milk
1/2 cup milk

Directions:
Preheat oven at 425 degrees (F).

Prepare the pumpkin. The easiest way to do this is to first poke holes in the pumpkin with a skewer right down to the cavity in the middle. Next place the pumpkin in the microwave for about 10 minutes. Let cool for a few minutes to facilitate handling. Core out the seeds and strip off the skin. Chunk the pulp and place in blender. Puree. You should have about 1 1/2 cups of pureed pumpkin (depending on the size of pumpkin).

If you have more pureed pumpkin than is called for, you can up the recipe to make more than one pie, or set aside extra for other fine desserts. Since you have already got the blender caked with pumpkin, you may as well put the rest of your ingredients in the same container and give it a few spins.

Follow your favorite crust recipe.

Pour mixture into pie crust. Place in oven. Bake at 425 for 15 minutes, then lower temp to 350 and bake for an additional 45 minutes. When pie is set remove from heat. You can serve hot or cold. Most people like a dollop of whipped cream on each serving.