Smooth, honey-sweetened spiced pumpkin custard pie in a pastry crust. Serve with a dollop of sweetened whipped cream.

Smooth Pumpkin Pie

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

Sweetened Whipped Cream:

1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

1. Combine slightly beaten eggs, pumpkin, honey, salt, cinnamon, ginger, cloves, and evaporated milk; mix well.
2. Pour pumpkin mixture into unbaked pie shell.
3. Bake in a 400°F (205°C) oven for 50 minutes, or until the center is set.
4. For Sweetened Whipped Cream: Whip cream to stiff peaks with powdered sugar and vanilla.
5. Top individual slices of pie with a dollop of sweetened whipped cream

Makes 8 servings.