Gardeners with a taste for pumpkin pie often grow special pie pumpkins in their summer gardens. Pie pumpkins are smaller than general pumpkins and have a sweeter pumpkin pulp than the all-purpose type of pumpkins. If you have not grown your own pie pumpkins in your garden, most grocery stores stock pie pumpkins during the autumn months. Many folks agree that until you have tasted a pie made completely from scratch you have not tasted true pumpkin pie.
Wash the pumpkin using plain, warm water. Dry the pumpkin with a paper towel and place it on the cutting board. Slice the pumpkin in half from the top to the bottom. Place both pumpkin halves cut side up on the cutting board. Remove the seeds and stringy fibers from the center of the pumpkins using the large spoon. Save the seeds for roasting, if desired.
Place the pumpkin halves into the baking dish with the cut sides facing up. Add approximately 1 inch of water to the bottom of the dish and cover. Microwave on high for about 10 minutes and check the pumpkin. If it is sufficiently soft, stop cooking. If it is still somewhat hard, continue cooking for two-minute intervals until the pumpkin is finished cooking.
Use the large spoon to remove the cooked pumpkin from the pumpkin shells. Place the cooked pumpkin directly into the blender or food processor.
Puree the pumpkin in the blender or the food processor for one or two minutes until it is smooth and creamy.
Line the pie plate with the pie crust. Flute the edges of the pie crust with a fork or with your fingers to make it pretty.
Add the 3 cups of cooked pumpkin, honey, cinnamon, cloves, allspice, ginger, eggs and milk to the large bowl. Mix the ingredients with the hand mixer until they are smooth.
Pour the mixed pumpkin ingredients into the pie crust, stopping when the filling reaches about a half-inch from the top of the pie crust. If you have extra pie filling, consider making another smaller pie or making a crustless pumpkin pie by baking only the filling in a dish.
Bake the pumpkin pie at 425 degrees for 15 minutes. Reduce the oven temperature to 350 and bake for an additional hour, checking after 45 minutes. The pie is finished baking when you insert a knife in the center and it comes out clean.
Remove the pie from the oven and cool on the cooling rack. Serve with whipped cream.