Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.

Form Dough: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out Dough: On a lightly floured surface, roll out the dough into a 12-inch circle.

Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.

Prepare Filling: In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.

Add Eggs and Milk: Whisk in the eggs and evaporated milk until smooth.

Pour Filling into Crust: Pour the pumpkin filling into the prepared pie crust.

Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Cool Completely: Let the pie cool completely on a wire rack before serving.

Chill (Optional): For a firmer pie, chill in the refrigerator for at least 2 hours before serving.