Pumpkin Pie

• 2 eggs
• 16 oz. canned pumpkin
• ¼ C. honey or Agave syrup
• Pinch of salt
• 1/8 t. ginger
• 1/8 t. nutmeg
• 1/8 t. cloves
• 1-¼ C. evaporated milk or 1 cup heavy whipping cream
• 1 t. cinnamon

Pour into single pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 40-50 minutes.

For mini pumpkin pies:
Bake at 425 for 15 minutes and 350 for 10 minutes.