Preheat the oven to 425°F (220°C).

Prepare the unbaked 9" pie crust: remove it from its packaging, fit it into a 9" pie plate if needed, flute the edges, and refrigerate while you make the filling.

Separate the eggs: Crack two whole eggs into a large mixing bowl. Crack the third egg and add only the yolk to the bowl; place the reserved egg white in a small bowl and set aside. Whisk the eggs in the large bowl until combined.

Add the remaining filling ingredients to the eggs: pour in 1 1/4 cups heavy cream, 1 cup granulated sugar, 15 ounces pumpkin puree, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 3/4 teaspoon ground ginger, and 3/4 teaspoon kosher salt. Whisk until the mixture is smooth and evenly combined.

Remove the chilled pie crust from the refrigerator. Lightly whisk the reserved egg white with a fork and brush a thin layer of it over the bottom and up the sides of the pie crust.

Pour the pumpkin filling into the prepared crust and smooth the top gently.

Bake the pie: place it in the preheated oven and bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F and continue baking for 30 minutes.

After the 30 minutes at 350°F, check the pie. If the crust edges are browning too much, loosely tent the edges with foil or use a pie shield. Continue baking for an additional 15 minutes at 350°F. The pie is done when the filling is set around the edges but still slightly jiggly in the center.

Remove the pie from the oven and let it cool on a rack for at least 2 hours (or chill overnight) before serving. Store refrigerated for up to 4 days.