Make the pie crust:

1. Add flour, butter, sugar, and salt into a food processor.Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute.
2. Drizzle ice water into the mixture (ice water is the key). Close the lid and continue to pulse on and off for another minute, until the dough turns into a breadcrumb consistency.
3. Transfer dough (breadcrumbs consistency) on a work surface. Use your hands to squeeze all the pieces together until it forms into a dough. Shape it into a smooth disc. Wrap the disc in plastic wrap and refrigerate for 1 hour.
4. Dust a work surface with flour and roll out the dough into a 14-inch circle. Transfer the rolled dough to a greased 9-inch pie plate. Fold the dough around the rim and tuck them under. Crimp the edges with your fingers.

Make the pie:

1. Preheat oven to 425 F (220 C).
2. In a large bowl, whisk together pumpkin puree, egg and egg yolks, until smooth. Add sweetened condensed milk, ginger, cinnamon, nutmeg, and salt. Whisk until thoroughly combined.
3. Pour filling into the prepared pie crust and lightly shake the pie plate to release any air bubbles
4. Bake for 15 minutes, then reduce heat to 350 F (175 C) and bake for another 40 minutes. The filling should be set in the middle at this point. To check if the pie is ready, insert a toothpick (or paring knife) into the filling, approximately 1 inch from the crust; if it comes out clean, it’s ready. NOTE: Do not overbake to avoid cracking in the middle of the pie filling.
5. Remove from oven and allow the pie to cool completely before serving. Cooling down takes 2 hours at room temperature. Once cooled down, serve immediately or place in the refrigerator for storage.
6. To serve, top with whipped cream and pecans.