4 cups roasted pumpkin OR canned pumpkin (not pumpkin filling)
2 deep dish pie shells, unbaked OR 2 deep dish graham cracker crusts
½ cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon each ground ginger, nutmeg and cloves
1 can (12 ounces) evaporated milk OR 1 ½ cups whole milk
Preheat oven to 400 degrees. Place pie shells on cookie sheets. Set aside.
Place pumpkin in a large bowl. Add remaining ingredients in the order given,
well between each addition until completely combined.
Pour mixture into pie shells, dividing
evenly. Smooth top with the back of a spoon.
Bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake an additional
20-30 minutes, until center is set. Remove from oven and cool before serving.
Cover and refrigerate leftovers.