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Preheat oven to 375ºF with rack in the bottom position. Line a rimmed baking sheet with foil. On a lightly floured surface roll out dough to an 12-inch circle. Fit pie in a 9-inch pie plate. Trim overhang to 1-inch, fold edges under, and crimp. Freeze 20 minutes.
Line pie shell with aluminum foil or parchment paper, and fill with pie weights, dry beans, or rice pressing all the way to the edge. Bake on prepared baking sheet, 25 minutes. Carefully remove foil and pie weights and prick bottom of pie shell several times with a fork. Bake until edges are lightly golden brown and bottom of pastry is dry, 7 to 10 minutes. Cool completely on a wire rack, about 45 minutes; reserve baking sheet.
Whisk together ginger, cinnamon, nutmeg, cloves, salt, and ⅓ cup of sugar in a bowl. Add eggs, maple syrup, vanilla, pumpkin, and half and half, and whisk just until combined. Pour into parbaked pie crust. Bake on prepared baking sheet until puffed and set around the edges (center will still jiggle slightly), 45 to 50 minutes (Shield the crust with foil after 25 minutes if needed to prevent over browning, if necessary.) Cool completely on a wire rack, about 2 hours. Chill until cold, at least 2 hours or up to overnight.