In a large mixing bowl, blend together the ripe banana and the light brown sugar with an electric hand mixer on medium speed. Blend until the sugar has dissolved and the banana is broken down to small pieces- about 3 minutes.
Add the pumpkin puree, eggs, and the orange zest. Blend, once again, on low speed until everything is incorporated and smooth.
Add the cinnamon, nutmeg, cloves, kosher salt, half-and-half, and the vanilla extract to the mixture and blend (again on low speed) until the pie filling is smooth.
Remove the pie crust from the freezer and use a pastry brush to brush the egg wash onto the rim of the pie crust.
Pour your pumpkin pie filling into your pie dough shell and carefully place the plate into the oven. Bake for 15 minutes at 425°F.
After 15 minutes, reduce the oven's temperature to 350°F and continue baking for 30-35 minutes, or until the very center of the pie is barely jiggling. If you overcook the pie, the filling will develop a large gash in the center.
Once the pie has been removed from the oven, allow it to cool; then refrigerate it until ready to serve.