A FLUFFY PUMPKIN PIE

Pastry dough for 1 (11-inch) or 2 (9-inch) pies shells
3 1/2 cups cooked or canned (solid pack) pumpkin
1 cup light brown sugar
1 cup granulated sugar
1 teaspoon salt
3 tablespoons light molasses
3 tablespoons bourbon whiskey or dark Jamaican rum
3 teaspoons cinnamon
3 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 egg yolks
1 cup heavy (whipping) cream
3/4 cup milk (or more if needed)
5 egg whites
Whipped cream, garnish (optional)

Preheat oven to 450 degrees F.

Line pie plates with your best pie dough (using 1 pound or 3 1/2 cups flour). Make a strong, fluted rim that extends about 1/2 inch above the rim of the dish. Do not prick the bottom of the pastry.

Blend basic pumpkin ingredients together in mixing bowl; the mixture should hold its shape softly in a spoon; beat in droplets more milk if it seems stiff. Set aside.

Beat egg whites into stiff peaks and beat a quarter of them into pumpkin mixture. Delicately fold in the remaining egg whites. At once ladle the mixture into pie shell, filling only to the rim of the pan. Proceed at once to baking.

Keep your eye on things here, since if the filling cooks too fast it can turn water. Immediately after the shell is filled, set pie in middle level of preheated oven and bake for 15 minutes.

At minute 15, when the rim of the crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more. (Lower heat if pastry begins to brown too much).

At minute 30: Turn thermostat down to 350 degrees and continue baking another 15 minutes or so until a skewer comes out clean when you insert it 2 inches from the edges of the pie.

At minute 45-50: Turn oven off and leave door ajar for 20-30 minutes more.

Serve the pie warm or cold.

SERVING SUGGESTION:
You may wish to accompany each serving with whipped cream or vanilla ice cream; dusting it with a sprinkle of nut brittle is an appetizing touch.

Adapted from source: The Way to Cook by Julia Child