Ingredients

The following ingredients have 16 Servings
  • 2 unbaked 9-inch pie shells
  • 4 eggs
  • 2 (15 oz) cans pumpkin puree
  • 1 cup light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • Kosher salt
  • 3 tablespoons molasses
  • 3 tablespoons bourbon or dark rum, optional
  • 3 teaspoons cinnamon
  • 3 teaspoons ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1 cup heavy cream
  • 3/4 cup milk, plus more as needed

Instruction

  • Preheat oven to 450°F and position rack in the center of the oven.
  • Separate the eggs and set aside.
  • In a large bowl, mix together the pumpkin, 2 cups of sugars, 1 teaspoon of salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk until smooth.
  • If the mixture is too stiff, add more milk, a tablespoon at a time, until it resembles a soft puree.
  • In a separate bowl, whip the egg whites until foamy. Add a pinch of salt, then gradually add the remaining 2 tablespoons sugar, beating until shiny peaks form.
  • Add a fourth of the whites to the pumpkin mixture and beat until thoroughly combined. Gently fold in the rest of the whites.
  • Spoon filling into shells, filling just below the rim of the pan. Bake until the crust starts to turn golden, 10-15 minutes.
  • Reduce heat to 375°F and bake until a tester inserted into the filling 2-inches from the crust comes out clean, 25-30 minutes. If the crust starts to brown too quickly, cover with aluminum foil.
  • Turn oven off but leave door ajar and let pies sit as the oven cools, 20-30 minutes. (This helps filling from becoming watery.) Serve warm or chilled. Enjoy!
  • Note: Can wrap pies tightly in plastic wrap and chill for up to two days.