Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
Place the pie shell in the freezer for at least 30 minutes.
When ready to prebake it, preheat the oven to 400 degrees F.
Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.