Pumpkin Custard Pie

3 eggs slightly beaten
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 1/2 cups pumpkin, mashed or canned
1 1/2 cup scalded milk
1/4 tsp. cloves if desired

Mix sugar, flour spices. Add to eggs and mix well. Blend in pumpkin. Add milk gradually. Turn into unbaked 9-in. pie shell. Bake in hot oven 425F for 10 minutes then reduce to 350F for 50 minutes For special, serve with whipped cream and drizzle of honey over top.