Pumpkin Pie

Based on Joy of Cooking recipe

1 pie crust
for filling:
2 eggs
2 cups canned pumpkin
1 1/2 cups light cream or evaporated milk or 3/4 cup milk and 3/4 cup heavy cream (Note: I use soy milk for parve)
1/2 cup sugar (Note: I use honey -- a little less than 1/2 cup)
1/3 cup firmly packed light or dark brown sugar (Note: I use honey)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt

mix all, put in pie crust (book says to warm crust first)
bake until the center of the filling seems set but quivery, like gelatin, when the pan is nudged 35 -45 minutes. Serve cold or slightly warmed.