Mix the puree, honey, vanilla, salt, and spice together.
Mix in the cream, then gently beat in the eggs.
Carefully pour the mixture into the pie shell.
Cover the edges of the crust with a pie shield (or foil) and bake at 400 degrees for 15 minutes. Reduce the temperature to 350 and bake for another 45 minutes, or until a toothpick inserted into the center of the pie comes out clean. If the crust begins to get too brown, cover the edges with foil.
Cool and serve with a generous dollop of real whipped cream.
The buckwheat honey makes a big difference in flavor. I get mine at Wegmans, and it’s also available on Amazon. If you can’t get buckwheat honey, use 1/2 of another honey variety and 1/2 molasses.
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