Preheat your oven to 425°F and place the frozen deep-dish pie crust on a baking sheet to keep it sturdy while baking. In a large mixing bowl, whisk the eggs together with the granulated sugar and brown sugar until the mixture is smooth and well combined. Add the pumpkin purée, sweetened condensed milk, vanilla, cinnamon, nutmeg, and ginger paste. Continue whisking until the filling is silky and completely blended with no lumps.

Pour the pumpkin mixture into the pie crust, filling it almost to the top. Gently tap the baking sheet on the counter a few times to release any air bubbles for an even bake. Transfer the pie to the oven and bake at 425°F for 15 minutes, then reduce the heat to 350°F and continue baking for 35–45 minutes. The pie is done when the edges are set and the center still has a light, Jell-O-like jiggle.

Remove the pie from the oven and allow it to cool at room temperature for 2–3 hours, which helps the custard set properly. Once cooled, refrigerate the pie for at least 2 hours—or overnight for cleaner slices. Serve with whipped cream or vanilla ice cream, and sprinkle a little cinnamon sugar on top if desired.