Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes.
HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans.
Mix pumpkin, honey, sugar, salt and spices.
Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans.
Bake at 450 degrees for 10 minutes.
Reduce heat to 325 degrees and bake 45 minutes or until set.
HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.) can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch) unbaked pastry crust.
In mixing bowl with electric mixer, beat eggs until foaming.
Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended.