1 medium sugar pumpkin

1 tablespoon vegetable oil

1 recipe pastry for a 9 inch single crust pie

2 teaspoon ground ginger

2 teaspoon ground cinnamon

1 teaspoon salt

4 eggs, lightly beaten

1 cup honey, warmed slightly

2 cup milk

2 cup heavy whipping cream

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.  Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.