Honey Pumpkin Pie

Lee's favorite pie, is Pumpkin. But not just any Pumpkin Pie, Honey Pumpkin Pie. I have used this recipe for over 10 years. Everytime I try out a new Pumpkin Pie recipe, he knows once it touches his tongue that it's not the Honey one. The original recipe came from a cookbook my Mom has had for years and years, that is now out of print. It's a Better Homes and Gardens Step by Step cookbook, and she actually gave me the book so I could cook, bake and become a better wife, to my poor husband who was eating frozen dinners. Here is the recipe, with my modifications. It's a combination of the Better Homes and Gardens recipe and the Libbys Pumpkin Pie recipe. This makes 2 - 9 inch pies, but you could cut everything in half to make one.

1 29 oz can of Pumpkin (I use Libbys, it's better, and there is a difference)

1 1/3 Cups of Honey (3/4 cup if you are making 1 pie)

2 teaspoons ground Cinnamon

1 teaspoon Salt

1 teaspoon ground Ginger

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Cloves

6 eggs

2- 12 oz cans evaporated milk

Single pie crust for 2 - 9 inch pies (I use the roll out pie crusts)

In a large mixing bowl, stir together pumpkin, honey, cinnamon, salt, ginger, nutmeg, and cloves. Add eggs. Beat eggs into pumpkin mixture with a fork. Stir in evaporated milk, mix well. Fill pie crust shells, dividing mixture between the two pie shells. Bake at 375 degrees for 55-60 minutes or till the pie is set.