Place cut side down in a shallow baking pan and add about a ½ inch of water to the bottom.
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 peeling.
Either mash or puree in small batches in a blender. ( be sure to do this step while the pumpkin is warm-if you let it get cold it will be much harder)
In a 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 the edge of pie comes out clean. Cool on a wire rack.
Pumpkin freezes very well. Just freeze the extra puree in a freezer container for later use.