To make the pie dough, in a large bowl, combine the flour, salt and sugar. Add the cold butter and cut it in with a pastry blender, two knives or your hands until coarse crumbs form, about the size of peas. Add 3 tablespoons water and stir with a rubber spatula until to comes together to form a rough dough. If you need more water, add a tablespoon at a time until it comes together. Turn out onto a lightly floured work surface and knead a few times to smooth it out somewhat. Cut in half and then wrap each half in plastic wrap. Chill in the fridge for at least 1 hour or overnight.

Preheat oven to 425 degrees F.

Roll out the chilled pie dough on a well-floured work surface to a large circle about ¼-inch thick. Transfer to a deep dish pie plate and fold the excess hanging dough under itself, and then crimp all around. Place a piece of parchment paper on top and fill with dry beans or pie weights. Par-bake the crust until it just barely begins to turn golden, about 15 to 20 minutes. Remove from the oven and carefully remove the parchment paper and beans and return to the oven to cook for another 2 to 4 minutes, until lightly golden brown around the edges. Remove from the oven and immediately brush with a thin layer of egg wash. Allow to cool completely.

To make the cheesecake layer, combine the cream cheese and sugar, beating slowly until mixture is smooth. Stir in the egg and vanilla and pour into the cooled par-baked pie crust, smoothing out into an even layer.

To make the pumpkin layer, in a large bowl, whisk together the sugar, salt and spices until well combined. Add in the eggs, egg yolk, pumpkin purée, condensed milk, cream, maple syrup, and vanilla and whisk until completely smooth. Gently spoon the pumpkin filling atop the cheesecake layer. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful.

Bake for 20 minutes. Lower the temperature to 325 degrees F and continue to bake until the pie has slightly puffed up and the center no longer jiggles (or just barely does), about 40 to 50 minutes. Remove from the oven and let cool completely. You could also chill it to make slicing easier. Right before serving, sprinkle the top of the pie with the sugar. Using a torch, melt the sugar and form a crispy top. Slice and serve with whipped cream and a sprinkling of pepitas. Enjoy!