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 ½ 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).

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.

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.

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.

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.