1 Gluten free Kinnikinnick Pie crusts (2 - 8" unbaked pie shell)
Mix cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in honey, pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into both pie shells evenly.
BAKE in preheated 425° F oven for 10 minutes. Reduce temperature to 350° F; bake for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
*Dairy - Free Alternative:
1 1/4 cup coconut milk
Thinned Coconut Milk: Allow a can of full fat coconut milk to settle (about 1/2 hour). The coconut cream will rise to the top and can easily be skimmed off. The thinner liquid can be substituted using a 1:1 ratio for evaporated milk. Reserve the thick cream to use as a cream substItute. Place the thick cream in tub-o-ware & store in the refrigerator for 24 hours.