Cream cheese must be super soft so when it’s whipped in the mixer there are zero clumps. You can leave it out for a few hours or quickly soften it in a bowl in the microwave for about 45 seconds.
Using am electric mixer and paddle attachment, whip the super soft cream cheese and eggs on high.
Scrape the sides and bottom of the bowl and add in both sugars, pumpkin, ginger, cornstarch cloves, cinnamon, and salt.
Mix on medium until combined.
With the mixer on low, slowly add in the evaporated milk and melted butter.
Continue to mix the pumpkin pie batter until everything is blended together.
Brush an egg yolk wash over the crust of the pie so it becomes a pretty shade of golden brown.
Pour into the pie crust and bake in a preheated 425-degree oven for 10 minutes.
Cover the edges of the crust with tinfoil so it doesn’t burn, then turn the oven to 350 degrees and bake for another 25-30 minutes.
The center of the pie will be just slightly jiggly when it’s done.