1 nine inch unbaked almond pie crust	½ teaspoon ground ginger
2 cups of pumpkin (16 oz can pumpkin)	¼ teaspoon allspice
1 can of condensed milk 14 oz.	2 tablespoons honey
2 eggs	½ teaspoon salt
¾ teaspoon ground cinnamon	½ teaspoon vanilla powder

In a large mixing bowl, combine all ingredients and mix until blended.  Pour into unbaked almond pie crust and baked in a preheated 375 degree oven for approximately 35 to 40 minutes or until cake tester inserted comes out clean.  Cool, and garnish with whip cream