Ingredients:
4 large eggs
2 (15-ounce) cans (3½ cups) pumpkin purée
1 cuplight brown sugar
1 cupplus 2 tablespoons granulated sugar
Kosher salt
3 tablespoonsmolasses
3 tablespoonsbourbon or dark rum (optional)
3 teaspoonsground cinnamon
3 teaspoonsground ginger
1/4 teaspoonground nutmeg
1/4 teaspoonground cloves
1 cupheavy cream
3/4 cupwhole milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)
Directions:
Heat oven to 450°F and place a rack in center of oven. Separate the eggs and set aside.
Using a mixer, blender, or large bowl, blend the pumpkin, both sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: It should be a soft purée.
In a clean bowl, whip the egg whites until foaming. Whip in a pinch of salt, then gradually whip in the remaining 2 tablespoons sugar until shiny white peaks form. Beat a quarter of the whites thoroughly into the pumpkin mixture; gently fold in the rest.
Immediately ladle the filling into the shells, filling to just below the rim of the pan. Place in the oven and bake just until the rim of the crust begins to turn golden, 10 to 15 minutes. Reduce the heat to 375°F and bake for another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
Immediately turn the oven off, leave the door ajar (stick in a wooden spoon to hold it open, if necessary), and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly, and refrigerate for up to 2 days. Let the pie come to room temperature before serving.