Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
Add very cold diced butter and pulse again, until the mixture looks dry and like coarse crumbs.
Add ice water and pulse just until moist small clumps are formed. Pause and tough the dough with your fingers, if it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water or the dough will be sticky.
Make a ball and place the dough onto a clean work surface, divide it in half, form two balls and press them into two disks. Cover with plastic wrap and refrigerate 1 hour before using.
Beat the eggs and egg yolks in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, and flour.
Mix in the pumpkin purée, maple syrup, and melted butter.
Add the cream and stir together until everything is well combined.
Assemble the Pie:
On a floured work surface, roll out one of the disks of chilled dough, making a circle 12 inches in diameter.
Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
Spread the filling into prepared crust. Brush the edges with egg wash.
Preheat oven to 425 degrees F.
Bake for 15 minutes, lower the temperature to 350 degrees Bake for 45 to 55 minutes more or until a knife tip inserted into the center comes out just a bit wet but relatively clean. The center should be just barely jiggly.
Place the pie on a cooling rack and allow it to cool for at least 1 hour at room temperature before serving.
Cinnamon Whipped Cream:
Add cream, sugar, vanilla, and cinnamon to a large bowl.
Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
Add the whipped cream to a pastry bag, fitted with a star piping tip, and pipe it onto pie right before serving.