Step 1

For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes).

Step 2

Preheat the oven to 400˚F. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.

Step 3

Bake the pie crust until the edges look dry and it just begins to take on a bit of color, 13 to 15 minutes. Remove the crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool.) Return the crust to the oven and bake just until the bottom of the crust appears dry, 4 to 6 minutes. Reduce the oven temperature to 350°F.

Step 4

For the filling: In a medium bowl, whisk together the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.

Step 5

Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to 60 minutes. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.