Pumpkin Pie Filling

Can't believe the holidays are here again. I'm reposting some of my favorite Thanksgiving recipes starting with Pumpkin Pie This is just the recipe for the filling in case you'd rather make your own crust or use a frozen pie shell.

Filling 3 1/2 cups pumpkin puree(fresh or canned)pack it into the measuring cup 1 cup brown sugar 1 cup white sugar 1 tsp salt 3 tablsps light molasses 3 tspeach of ground cinnamon and ginger 1/4 tsp each of ground nutmeg and cloves 4egg yolks 5 egg whites 1 cup heavy cream 3/4 cup milk, or more if needed

Preheat oven to 450 while you roll out chilled dough and make the filling. In a large bowl, mix together the pumpkin, sugars, salt, molasses, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk. The mixture should be thick and hold its shape in a spoon. Set aside and beat the egg whites in a clean bowl until stiff. Gently fold the egg whites into the pumpkin mixture until just combined. Pour the filling into your prepared pie shells. Set the pie plates onto a lined rimmed cookie sheet. Place in the oven and bake at 450 for 15 minutes.Lower the heat on the oven to 375 and continue to bake your pies for another 15 minutes. Then turn the oven down to 350 and bake for another 15 minutes. At this point a toothpick inserted into the middle of the filling should come out clean. If it does, turn off the heat to the oven, leave the oven door ajar, and let the pie sit in the oven as it slowly cools for another 20-30 minutes. This will prevent your pies from cracking in the middle.