Preheat the oven to 375 degrees F.
Whisk the pumpkin puree with 1 large egg, and 3 egg YOLKS. Once combined whisk in the sweetened condensed milk.
Add in the cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
Roll out the pie dough (I roll the dough in between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up one time and then crimp those edges with your fingers.
In a small bowl, whisk together the egg and milk and brush that over the crust.
Add pie weights to the crust (Or put foil in the bottom and fill it with dried beans or rice). In a small bowl, whisk together the egg and milk and brush that lightly over the edges of the crust.
Bake just the crust for 10 minutes.
Preheat the oven to 425 degrees F.
Remove the pie and pour the filling into the pie pan. Tap a few times to release extra air.
Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.