Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 400°F.

Working on a well-floured surface, roll pie dough into a 12” circle.

Transfer pie dough into pan and gently press dough into pan; Leave ~1” of overhang on all sides

Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.

Place foil on top of dough and fill with pie weights or coins.

Bake for 15 minutes.

Remove foil (and weights) and continue baking for 5 more minutes.

While the crust is baking, whisk together heavy cream, milk, eggs, egg yolk and vanilla in a medium bowl; set bowl aside.

Using a medium saucepan, add pumpkin, brown sugar, maple syrup, salt, ginger, cinnamon and nutmeg. Place over medium heat and cook, stirring often, for 5-6 minutes.

Remove pan from heat and stir in heavy cream mixture until well combined.

Pour mixture through a fine-mesh strainer into a clean container. (Note: Use a spatula to help push the filling mixture through the strainer.)

Pour mixture into prebaked pie crust.

Bake at 400°F for 10 minutes.

Reduce oven temperature to 300°F; continue baking for 28 -32 more minutes, or until pie is mostly set. (Note: The center of the pie should register 175°F on an instant-read thermometer. If you don’t have a thermometer, the center 2” of the pie should look set but still slightly loose. The pie will finish cooking after it is removed from the oven.)

Let pie cool for 2-3 hours at room temperature before slicing and serving.

{Optional} Garnish with fresh whipped cream before serving.