Mix the pumpkin with the ginger, cinnamon and salt. Beat the eggs with the honey, milk and cream until well mixed. Gradually stir the egg mixture into the pumpkin mixture. Pour into the prepared pie plate.
Bake for ten minutes. Reduce the oven temperature to moderate (325°F.) and bake for about forty minutes longer, or until filling is firm. Cool slightly.
Mix the butter, brown sugar and pecans. Spread topping over the cooled pumpkin. Place the pie under the broiler for four to five minutes. Serve warm or cold.