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Preheat oven to 350°F (175°C).
Cream together butter, granulated sugar, and powdered sugar until smooth. Add salt and vanilla.
Gradually mix in flour until dough forms. Press evenly into a 9-inch pie dish. Prick the base with a fork.
Bake for 18–20 minutes or until lightly golden. Let cool completely.
Make the Pumpkin Filling:
In a large bowl, beat cream cheese and butter until smooth. Add pumpkin purée, sugar, and salt.
Beat in egg yolks, milk, vanilla, cinnamon, and ginger until fully combined and silky.
Pour into the cooled crust. Bake at 350°F (175°C) for 40–45 minutes, or until center is just set. Let cool, then refrigerate for at least 2 hours.
Whip the Cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or spread generously over the chilled pie.
Serving and Storage Tips:
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