Filling
2 cups canned pumpkin (or 2 cups fresh cooked pureed drained packed)
1/4 cup honey
1/2 teaspoon salt
1 cup half-and-half
1 egg beaten severely
1/2 teaspoon real vanilla
1-1/2 tsps cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tsps Cayenne pepper (fresh ground from dried pods is best)
2 Tablespoons pecans ground to a fine flour
Cream for Whipping
Ready-made pie crust or crust of your choice
Preheat oven to 425 degrees before measuring the ingredients. Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan or ready-made pie crust. Bake for 15 minutes. Reduce the heat to 350 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream.
NOTE:
This is deceptively hot, so make it once with these amounts and adjust from there if not hot enough. Make sure that you have the Whipped cream to cool the heat if it is too hot.