Double Barrel Honey Pumpkin Pie

• 1 (9-inch) deep-dish pie crust, unbaked
  
• 3/4 cup Double Barrel Honey
  
• 1 (15-ounce) can pumpkin puree
  
• 3 large eggs
  
• 1 cup heavy cream or evaporated milk
  
• 1/2 cup brown sugar
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 1/4 teaspoon ground nutmeg
  
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Preheat Oven:
   Preheat the oven to 425°F (220°C).
   

2. Mix Filling:
   In a large bowl, whisk together the eggs, Double Barrel Honey, brown sugar, pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt until smooth. Slowly whisk in the cream or evaporated milk until fully combined.
   

3. Fill Pie Crust:
   Pour the pumpkin filling into the unbaked pie crust.
   

4. Bake:
   Bake at 425°F for 15 minutes. Then lower the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean.
   

5. Cool:
   Remove the pie from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
   

6. Serve:
   Serve with a dollop of whipped cream and an optional drizzle of extra Double Barrel Honey for an added touch of smoky sweetness.

This pumpkin pie combines classic autumn spices with the unique smoky-sweet notes of Double Barrel Honey, creating a deep and satisfying flavor perfect for seasonal celebrations.