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Cut pumpkin in quarters, and remove seeds. Lightly oil the cut surface. Place cut side down on a cookie sheet lined with foil.
Bake for about 60 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Pass through a ricer and then puree in a food processor until completely smooth.
Pepare the crust and line a pie plate. Preheat the oven to 400 F.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, sugar, milk, and cream. Pour filling into pie shell.
Bake for 50, or until a knife inserted 1 inch from edge of pie comes out clean. If the crust is getting too brown you can cover the edge with snippets of foil for the last 20 minutes.