Servings: Makes two 9-inch pies or one 11-inch pie, 16 to 20 servings

4 eggs 4 eggs
2 15-ounce cans (3½ cups) pumpkin purée 2 15-ounce cans (3½ cups) pumpkin purée
1 cup light brown sugar 1 cup light brown sugar
1 cup plus 2 tablespoons sugar 1 cup plus 2 tablespoons sugar
Kosher salt Kosher salt
3 tablespoons molasses 3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional) 3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon 3 teaspoons cinnamon
3 teaspoons ginger 3 teaspoons ginger
¼ teaspoon nutmeg ¼ teaspoon nutmeg
¼ teaspoon cloves ¼ teaspoon cloves
1 cup heavy cream 1 cup heavy cream
¾ cup milk, more as needed ¾ cup milk, more as needed
Two unbaked 9-inch pie shells or one 11-inch pie shell Two unbaked 9-inch pie shells or one 11-inch pie shell

1. Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
2. Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the 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.
3. In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.
4. Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling two 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.
5. Immediately turn oven off, leave 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 two days. Let pie come to room temperature before serving.