Preheat your oven to 325 degrees Fahrenheit.

In a medium bowl, whisk together flour, sugar, and kosher salt until evenly combined.

Pour the melted butter into the dry ingredients and stir with a rubber spatula until the mixture resembles wet sand.

Press this mixture firmly and evenly into your 9-inch pie dish, covering the bottom and sides with about a 1/4-inch layer, thick enough to support the filling without cracking.

Bake the crust for 8 to 10 minutes until it smells toasted and looks set but not browned.

Remove the crust from the oven and set it aside to cool slightly while you prepare the filling layers.

In a large bowl, combine softened cream cheese and 1/4 cup sugar.

Using an electric mixer on medium speed, beat for about 2 minutes until the mixture is smooth, fluffy, and free of lumps.

Add one large egg to the cream cheese mixture and beat for another 30 seconds until fully combined.

Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed. The cream cheese layer should look pale and light.

Pour the cream cheese mixture into the warm, pre-baked crust and spread it into an even layer using a spatula or the back of a spoon, reaching all the way to the edges.

In a large bowl, whisk together pumpkin puree, 3/4 cup sugar, cinnamon, ginger, nutmeg, cloves, and kosher salt until evenly combined.

In a separate small bowl, whisk together the two large eggs, heavy cream, and whole milk until combined.

Pour the egg and cream mixture into the pumpkin mixture and whisk until completely smooth and homogeneous, about 1 to 2 minutes.

Carefully pour the pumpkin filling over the cream cheese layer in the pie crust, pouring slowly to avoid breaking apart the cream cheese layer.

Use a spatula to gently smooth the top of the pumpkin filling into an even surface.

Place the pie on a baking sheet and bake at 325 degrees Fahrenheit for 45 to 55 minutes, until the edges feel set but the center still has a slight jiggle about 1 inch in diameter when gently shaken.

Remove the pie from the oven and let it cool on a wire rack or kitchen counter for at least 1 hour.

Once cooled to room temperature, refrigerate the pie for at least 4 hours or preferably overnight before serving.