Honey Pumpkin Pie

• Pastry for a double-crust pie
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 eggs
• 1 can (5 ounces) evaporated milk
• 1/2 cup milk

1. Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375u0b0 for 50 minutes or until a knife inserted in the center comes out clean.
2. From the remaining pastry, cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a
3. . Place leaves, vein side up, on the rounded side of spoons. Bake at 375u0b0 for 8-10 minutes or until golden brown. Arrange decorations on cooled pie.

pastry, solidpack pumpkin, honey, ground cinnamon, salt, ground ginger, ground nutmeg, ground cloves, eggs, milk, milk

Taken from www.tasteofhome.com/recipes/honey-pumpkin-pie/ (may not work)