Preheat oven to 400 degrees F.

Roll out dough on generously floured work surface to make 12-inch circle about ⅛-inch thick.

Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang.

Ease dough into plate by gently lifting edge of dough while pressing into plate bottom.

Refrigerate for 15 minutes. Trim overhang to ½ inch beyond lip of pie plate.

Fold overhang under itself; flute edge of dough. Refrigerate until firm, about 15 minutes.

Line crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet for 15 minutes.

Remove foil and weights, rotate plate, and bake for 5 to 10 more minutes until crust is golden brown.

While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large saucepan; bring to simmer over medium heat for 5 to 7 minutes.

Continue to simmer pumpkin mixture, stirring constantly, until thick and shiny, about 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture slowly until fully incorporated.

Strain mixture through fine-mesh strainer into medium bowl, using back of ladle to press solids through.

Re-whisk mixture and transfer to warm pre-baked pie shell.

Return pie plate to oven and bake for 10 minutes.

Reduce heat to 300 degrees and continue baking until edges are set, about 20 to 35 minutes longer.

Transfer pie to wire rack and cool to room temperature for 2 to 3 hours.