Mammam's Pumpkin Pie (Makes 2 Pies)

This is my Great Grandmother's pumpkin pie recipe. I've been eating it since I was a kid and I've always loved it more than any other pumpkin pie. Apparently the secret ingredient was whiskey. Now it's here for anyone to enjoy. I hope you like it and am interested in hearing about any substitutions that could make it better.

• Ready In: 1 hr 24 mins
• Serves: 8-12
• Yields: 2 Pies

Ingredients

• 1 (29 ounce) can pumpkin
• 2  cups milk
• 1  teaspoon salt
• 2 1⁄4 cups sugar
• 3  tablespoons butter
• 6  eggs
• 1  teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1  teaspoon cinnamon
• 1  tablespoon vanilla
• 1  fluid ounce  whiskey (technically optional, but it's what makes it so good)
• 2  pie crusts

Directions

1. Preheat oven to 450°F.
2. In a medium pot, add Pumpkin, Butter, Salt, Sugar, Ginger, Nutmeg, and Cinnamon.
3. Simmer over medium heat for about 5 minutes. Do not let pumpkin boil, it will lead to a watery pie. Lower heat if pumpkin looks like it may boil.
4. Remove from heat.
5. In a bowl, beat 5 eggs and one yolk (save extra egg white for crust).
6. Add milk to eggs and stir.
7. Keep stirring and add pumpkin to egg mixture a little at a time.
8. Stir in the Vanilla and Whiskey.
9. Brush egg white over the inside and edge of the pie crust and let egg white dry. This will prevent the crust from getting too soggy and will create a nice shine to the edge of the pie crust.
10. Pour pumpkin evenly into 2 pie crusts.
11. Bake at 450 for 20 minutes then reduce the heat to 325 for 45 minutes.
12. Keep an eye on the pie toward the last 10 minutes. If you see cracks forming take the pies out of the oven, this is a sign of over cooking.