1 unbaked 9-inch pie shell with high fluted edge
4 eggs, separated
1 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups paw-paw pulp
1 cup heavy cream
1/4 cup butter or margarine melted
1 tablespoon cornstarch 
1/3 cup honey
1/3 cup chopped walnuts
1/4 teaspoon vanilla

Directions:  Heat oven to 450 degrees. In large bowl with electric mixer at high speed beat egg yolks until thick and lemon colored. At low speed beat in sugar, cinnamon, nutmeg, allspice, then add paw-paw pulp, 1/3 cup cream, and melted butter.

Beat egg whites until frothy, gradually add cornstarch, beating until stiff but not dry. Fold this into paw-paw mixture. Turn into pie shell.

Bake 15 minutes, then reduce oven to 350 degrees and bake 30 to 40 minutes or until knife inserted at center of pie comes out clean.

Cool and refrigerate.

At serving time mix honey and nuts and spread on pie. Whip remaining 2/3 cup of cream with vanilla and serve over pie.