Cut pumpkin in half; remove seeds. Lightly oil the cut surface; place cut-sides down on the pan.

Bake until the flesh is fork-tender, about 45 minutes. Cool until just warm.

Increase oven temperature to 400°F.

Scrape out pumpkin flesh; mash in a bowl or purée in a blender.

Place pie dough into a pie plate; flute edges.

Combine 2 cups pumpkin purée, salt, ginger, and cinnamon in a bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.

Bake until a knife inserted comes out clean, about 50 to 55 minutes. Cool on a wire rack.