Juggling life, liberty and happiness

This recipe makes my favorite pumpkin pie, nice mouth taste, not too sweet and its low calorie too, very Weight Watcher friendly because its made with honey instead of sugar and can be made as a custard instead of a pie. I got it out of a National Honey Board cookbook that my Mom has from the 70's or 80's.

Pumpkin Pie with Honey
15 oz can of pumpkin
2/3 cup rich milk (I use low fat soy milk)
1/2 cup honey
3 eggs
1/2 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Mix ingredients well until smooth and spices mixed all the way through.
Pour into an unbaked pie shell or large casserole dish.
Bake at 425 F for 15 minutes. Reduce temp to 375 F and bake for 40-50 minutes more until set and knife in center comes out clean. Cool and then eat.