Preheat oven to 350°F.
Line a deep dish pie pan with pastry dough. Trim, crimp and par-bake.
In a large bowl, whisk the egg and yolk until light and uniform in color and texture.
Add the salt, cinnamon, nutmeg, ginger, sweetened condensed milk and pumpkin and whisk until smooth.
Cover the custard and let sit in the refrigerator for at least thirty minutes and up to four hours. This step ensures a creamy end product.
Strain the custard through a mesh strainer, just to remove any pumpkin fiber.
Pour the custard into the pie shell and bake in the center rack of the oven until the custard just barely jiggles in the center when you shake the pie pan, 45 minutes to an hour, depending on your oven. You might need to cover the pie crust during the last thirty minutes of baking to prevent over-browning.
Cool at room temperature for an hour and then refrigerate. Cover with plastic wrap once the pie has reached refrigerator temperature. This will reduce and hopefully prevent condensation from forming on the surface of your pie.
Remove from the refrigerator about half an hour before serving to take the chill off the pie. The flavor will be more pronounced if it is allowed to warm a bit before eating.
For an added note of fall, serve with whipped cream sweetened with a bit of maple syrup.