1 (28 oz.) can cooked pumpkin
4 eggs, separated
1/2 cup brown sugar
1 cup sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/2 cup heavy whipping cream
4 tbsp. (1/2 stick) melted butter
1 tbsp. Jack Daniel's whiskey (or a little more if you like)
2 prepared pie shells (I use 1 box Pillsbury pie crusts)

Preheat oven to 375°F. Slightly beat egg yolks. Melt butter.

Combine pumpkin, slightly beaten egg yolks, sugar, cornstarch, and cinnamon. Beat for 5 minutes. Mix in heavy whipping cream, butter, and Jack Daniel’s whiskey.

Beat egg whites until firm peaks form. Fold into pumpkin mixture. Pour into pie shells.

Bake at 375°F for 45 minutes.

Makes 2 pies.

Submitted by: Mrs. Anna Mikula