In a small mixing bowl combine biscuit crumbs, butter and honey then mix well. Place in a 22cm springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
Preheat oven to 163 degrees C.
In a large electric mixing bowl combine ricotta and eggs (mix in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Mix until smooth. Fold in lemon peel and almonds. Pour mixture into chilled shell and scatter pumpkin seeds on top.
Bake for 1 hour or until just firm and lightly coloured on top. Turn oven off; open door and leave pie inside to cool for 30 minutes.
Remove pie from oven and refrigerate for 2 hours or overnight before serving.