Prep your oven. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
Prep the pie crust. Place the frozen crust, still in its plate, in the center of the pan. Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
Prebake the crust. Bake for 30 minutes. While the crust is in the oven, make the egg wash: In a small bowl, whisk together the egg white and water.
Remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash. Bake, uncovered, for an additional 5 minutes. Set aside on a wire rack to cool slightly while you make the pumpkin pie filling.
Make the pumpkin pie filling. In a medium bowl, whisk together the eggs, egg yolk, and pumpkin puree. Whisk in the sugar, cinnamon, ginger, cloves, and salt. Slowly add the evaporated milk and whisk to combine. Pour the mixture into the pre baked pie crust on the sheet pan.
Bake the assembled pumpkin pie. Bake for 50 to 55 minutes, or until the edges are set and the center of the pie just slightly jiggles. Cool on a wire rack.
Serve and store. Serve slightly warm or at room temperature with whipped cream. The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, cover tightly in plastic wrap and refrigerate for 2 more days.