Preheat the oven to 425°F with a rack in the center position. On a lightly floured surface, roll out the pie dough into a 14-inch round. Carefully transfer to a 9-inch deep dish pie plate, gently pressing the crust into the dish, leaving a 1-inch overhang. Fold the overhang down so the crust is level with the edge of the pie plate. Crimp the folded crust with a fork. Line the dough with parchment paper leaving some overhang to cover the crust edges. Fill with pie weights or dried beans. Bake until the edges are set, about 15 minutes. Remove the pie from the oven, then carefully remove the weights and parchment paper. Reduce the oven temperature to 350°. Pierce the bottom of the pie crust with a fork to release any trapped air and continue baking until just barely browned, about 10 more minutes. Transfer to a wire rack and let cool. Meanwhile, in a large bowl, whisk together the pumpkin, condensed milk, eggs, egg yolk and vanilla until combined. Add in the cinnamon, ginger, nutmeg, cloves, pepper, and salt and whisk until smooth. Pour the filling into the cooled crust and bake until the crust is browned and the center of the pie is set, about 50 minutes, covering the crust with aluminum foil or using a pie crust shield to prevent the edges from getting too brown. Transfer to a wire rack and let cool for at least 3 hours. Serve with whipped cream.