Preheat oven to 400°. Line chilled pie shell with an oversize coffee filter, parchment paper, or foil. Fill with pie weights, dried beans, or pennies. Set on a rimmed baking sheet and bake for 15 minutes. Remove lining and weights, rotate plate, and bake five to ten additional minutes until crust is pale gold and crisp. Remove pie and baking pan stack from oven.

Begin mixing filling when crust first goes into oven: Whisk cream, milk, eggs, and vanilla together in medium bowl; set aside.

Combine pumpkin puree, brown sugar, maple syrup, ginger, cinnamon, and salt in large heavy-bottomed saucepan; cook over medium heat until pumpkin is sputtering, 5 to 7 minutes. Reduce heat and simmer, stirring constantly, until thick and shiny, about 10 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk 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°F and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.