Adjust oven rack to lowest position. Place rimmed baking sheet on rack, and heat oven to 400 degrees.
Place unbaked pie crust in 9" deep dish pie plate. Trim overhang, fold and crimp. Refrigerate dough until firm, about 15 minutes.
Remove dough from refrigerator, line crust with foil, and fill with pie weights or dried beans. Bake on rimmed baking sheet for 15 minutes. Remove foil and weights, rotate plate, ad bake 5-10 additional minutes until crust is golden brown and crisp. Remove pie plate and bakig sheet from oven.
While pie crust is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5-7 minutes. Continue to simmer pumpkin mixture, stirring constantly, and mashing yams against sides of pot, until thick and shiny, 10-15 minutes.
Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainerset over medium bowl, using back of ladle or spatula to press solids through strainer. Rewisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, 2-3 hours.