Ingredients:
1 1/2 cups canned pumpkin
3/4 cup honey
1 pinch baking soda
1/2 teaspoon ginger
4 beaten eggs
1 1/2 cups evaporated milk
1/4 cup melted butter
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Directions:
Mix and beat well first four ingredients.
Add rest of ingredients and beat until thoroughly mixed.
Put in 9 or 10 inch unbaked pie crust (I might try a gingersnap one this year).
Bake at 375 F for an hour or until knife comes out clean.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.