2 large eggs, beaten
2 cups canned or fresh pumpkin puree
3/4 cup honey
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups evaporated milk
1 (9-inch) unbaked pie shell
1 cup heavy cream, whipped
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Combine slightly beaten eggs, pumpkin, honey, salt, cinnamon, ginger, cloves, and evaporated milk; mix well.
Pour pumpkin mixture into unbaked pie shell.
Bake in a 400*F oven for 50 minutes, or until the center is set.
Whip cream to stiff peaks with powdered sugar and vanilla.
Top individual slices of pie with a dollop of sweetened whipped cream
makes 8 servings.