Fluffy Pumpkin Pie - cooking recipe

Ingredients

3 1/2 cups cooked pumpkin or 3 1/2 cups canned pumpkin
1 cup light brown sugar
1 cup white sugar
1 teaspoon salt
3 tablespoons light molasses
3 tablespoons bourbon whiskey (desirable, optional) (optional) or 3 tablespoons dark rum (desirable) (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
4 egg yolks
1 cup heavy cream
3/4 cup milk (a few droplets more if mixture is stiff)
5 egg whites
1 pinch salt
2 tablespoons sugar

Preparation

Preheat over to 450 degrees.
Blend together the first 13 ingredients.
Beat the egg whites until slightly foaming.
Beat in a pinch of salt and continue beating to form soft peaks.
Beat in the sugar and continue beating to make stiff, shining peaks.
Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
Serve warm or cold with whipped cream or ice cream.