Here's one for you - I hope it's what you're looking for :)

Betsy

Date: Sun, 7 Aug 1994 16:05:11 -0500
From: morgan raven@KEHLEYR.PHYS.TTU.EDU

PUMPKIN PIE WITH GINGERSNAP HONEY CRUST
(FROM : In A Pumpkin Shell - Jennifer Storey Gillis)

Makes 2 8-inch pies
(crust)
3 cups gingersnap crumbs
2 Tbs honey
8 Tbs melted butter
1 cup chopped nuts
1 tsp cinnamon

(filling)
2 1/2 cups mashed, cooked pumpkin
Two 15oz cans of condensed milk
4 eggs
1/2 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp ground cinnamon
1/4 tsp ground cloves
1 cup brown sugar, packed
Whipped cream (optional)

Preheat oven to 375F.

Put all crust ingredients into a big bowl and mix well. Divide crust
mixture between two 8-inch pie tins. Press firmly into tin and up sides.

In a large bowl, mix all ingredients except whipped cream. Beat until
completely smooth. Pour mixture into pie shells. Bake in preheated
oven 50-55 minutes. Cook until a knife inserted into the middle of
pie comes out clean. Cool. Serve with whipped cream if desired.