1 can pumpkin (approximately 3 c.)
1 c. brown sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. powdered ginger
3/4 tsp. ground cloves
3/4 tsp. ground allspice
1 c. heavy cream
3 oz. dark rum
3 tbsp. melted butter
5 eggs, separated
2 (9-inch) pie crusts (deep dish)

Mix together all ingredients except eggs. Beat in egg yolks. Beat egg whites separately until stiff peaks are formed. Carefully fold egg whites into pumpkin mixture and pour into shells. Bake in preheated 350 degree oven for 45 minutes or until center is set and puffed. As the pie cools, it will deflate slightly.