1Preheat oven to 350F. Place six 6 ounce custard cups or soufflé dishes in shallow baking dish or pan.
2Combine pumpkin, evaporated milk, eggs, sugar, 1 teaspoon vanilla and pumpkin pie spice in large bowl; mix well. Pour evenly into custard cups. Pour boiling water into baking dish to depth of 1 inch.
3Bake 25 minutes or until centers are set.
4Meanwhile, beat egg whites, cream of tartar and remaining vanilla in medium bowl with electric mixer at high speed until soft peaks form. Gradually add honey beating until stiff peaks form.
5Spread egg white mixture over tops of hot pumpkin pies. Bake 8-12 minutes or until tips of pies are golden brown. Let stand 10 minutes. Serve warm.