Preheat your oven to 375°F/190°C.

Roll out your dough to 12-13” and drape over a deep-dish pie pan or glass pie dish. Fill in the pie pan and tuck any extra dough underneath itself to form a thick edge. Crimp or flute the pie edge and brush the dough with the reserved egg white. Crumple some parchment paper and place on the pie dough. Fill with pie weights or equivalent and bake for 15-16 minutes. Remove from the oven and carefully remove the parchment paper with the weights. Return to oven for an additional 5-6 minutes until the bottom appears cooked. Set aside.

In a large mixing bowl, add the 15oz pumpkin puree, ¼ cup white sugar, ½ cup brown sugar, 2 eggs, and egg yolk and whisk until fully combined. Now add in the spices, 1 teaspoon vanilla extract, ¼ teaspoon salt, and 1 tablespoon corn starch and whisk together. Slowly add the ¼ cup of milk and 1 cup of heavy cream and continue whisking until everything is fully mixed. Tap the mixing bowl against the counter a few times to remove any large air bubbles.

Pour the pie mixture into the prepared pie crust until almost full. Depending on your pie pan/dish you may or may not have a little mixture leftover. Set the pie dish onto a baking sheet and place into the oven. Reduce heat to 350°F/180°C and cook for 55-65 minutes. Check at the 20–30-minute mark and if the crust appears to be browning too quickly, cover with a pie shield. Continue cooking until the outer edges are mostly set and the center is still slightly jiggly.

Once cooked, remove from the oven, and allow to cool about 5 minutes, then move to a cooling rack. Allow to cool completely before placing in the refrigerator or serve while still somewhat warm if you prefer. The flavors get even better the next day and refrigerating allows it to set more firmly.