1To prepare oil pastry: Preheat oven to 375°F. In a medium bowl, stir together flour and salt. Add oil and ¼ cup milk all at once to the flour mixture. Stir lightly with a fork until combined (the dough will appear crumbly). Gather the flour mixture into a ball, kneading gently until it holds together.
2On a well-floured surface, use your hands to slightly flatten the pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick pastry.
3To prepare pumpkin filling: In a medium bowl combine pumpkin, sugar, honey, the 1 teaspoon cinnamon, the ginger, and the ¼ teaspoon nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour pumpkin mixture into prepared pastry shell.
4To prevent overbrowning, cover edge of the pie with foil. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling appears set (edges of filling may crack slightly).
5Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping and sprinkle with additional cinnamon and/or nutmeg.
Tips: Sugar Substitutes: Choose from Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to ⅓ cup sugar. PER SERVING WITH SUBSTITUTE: same as above, except 164 calories, 24 g carbohydrate, 9 g total sugar, Exchanges: 0 other carb. Carb Choice: 1.5