Ingredients
Method
Preheat oven to 425°. Roll out 1 disk Perfect Pie Crust on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Lightly beat 1 large egg, room temperature, in a small bowl just to blend, then brush over inside of crust (not the crimped edges) and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool. Do Ahead: Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
Preheat oven to 325°. Lightly beat 1 large egg yolk, room temperature, and remaining 2 large eggs, room temperature, in a clean small bowl just to blend. Whisk ⅓ cup (67 g) sugar, 1 tsp. ground cinnamon, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground ginger, ¼ tsp. ground cloves, and ¼ tsp. ground nutmeg in a large bowl until no clumps remain. Add egg mixture, 2 cups unsweetened pumpkin purée, ⅔ cup sweetened condensed milk, ⅓ cup heavy cream, 2 Tbsp. maple syrup, and 2 tsp. vanilla extract and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream. Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature. You can also freeze pumpkin pie up to 3 months in advance.