Step 1: Prepare.Preheat the oven. Center the oven rack to the middle position and remove extra racks. Place an empty sheet pan on the oven rack.TIP: Cover the sheet pan with foil for easy clean-up.Step 2: Mix.Whisk the cream, milk, eggs, yolks, and vanilla together in a large mixing bowl. Set aside.Step 3: Cook.Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a large heavy-bottomed saucepan (3 qt.) and simmer. Mash the yams against the sides of the saucepan as you stir.Remove pan from heat and whisk in cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer and whisk again until smooth.Step 4: Fill.Place pie crust into the pie plate and carefully place the pie plate on the preheated baking sheet. Pour the pumpkin pie filling into the pie crust.Step 5: Bake.You will need to gradually reduce the temperature as you bake the pie, so follow the instructions carefully.Step 6: Cool.Set the pie on a cooling rack and let it cool completely before serving or refrigerator.