Preparation

1. Preheat oven to 450°F and position rack in the center of the oven.
2. Separate the eggs and set aside.
3. 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.
4. If the mixture is too stiff, add more milk, a tablespoon at a time, until it resembles a soft puree.
5. 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.
6. Add a fourth of the whites to the pumpkin mixture and beat until thoroughly combined. Gently fold in the rest of the whites.
7. Spoon filling into shells, filling just below the rim of the pan. Bake until the crust starts to turn golden, 10-15 minutes.
8. 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.
9. 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!
10. Note: Can wrap pies tightly in plastic wrap and chill for up to two days.