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1
Make the dough: Pulse the flour, granulated sugar and salt in a food processor.
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2
Add the shortening; pulse until it disappears, about 30 seconds.
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3
Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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4
Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice.
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5
(Stop before the dough gathers into a ball.)
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6
Turn out onto a sheet of plastic wrap and pat into a disk.
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7
Wrap tightly and refrigerate until firm, at least 1 hour.
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8
Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper).
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9
Ease into a 9 1/2-inch deep-dish glass pie plate.
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10
Fold the overhanging dough under itself and crimp the edges with your fingers.
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11
Pierce the bottom all over with a fork and chill until firm, about 30 minutes.
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12
Line the crust with foil, then fill with pie weights or dried beans.
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13
Bake until the edges are golden, about 20 minutes.
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14
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.
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15
Transfer to a rack to cool completely.
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16
Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl.
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17
Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes.
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18
(Cover the edges of the crust with foil if they brown too quickly.)
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19
Cool completely on a rack.
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20
Serve with whipped cream.
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21
Photographs by Con Poulos
