Old Fashioned Pumpkin Cream Pie

1 stick or 1/2 packet of Betty
Crocker's pie crust mix
2 eggs
1 can (16 oz.) pumpkin (2 c.)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13 oz.) evaporated whole or
skim milk (1 2/3 c.) or light cream

Heat oven to 425 degrees. Prepare pastry for 9 inch one crust pie as directed on package. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream (below) or whipped cream. Honey-Ginger Cream: In chilled bowl beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 teaspoon ginger. Chill 1-2 hours before serving.

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