Instructions for the crust: 

1. Cut the butter into small cubes and measure the shortening. Chill both for at least 10 minutes — the colder they are, the flakier your crust will be.
2. Add the flour, salt, and sugar to your food processor. Pulse a few times to combine.
3. Add the cold fats to the flour mixture. Pulse in short bursts (about 8–10 times) until you see a coarse, crumbly texture with pea-sized pieces of fat.
4. Combine the cold water and cold vodka. With the processor running, drizzle in about 4 tablespoons of the water/vodka mixture through the feed tube. Stop and check — pinch a bit of dough; if it holds together, you’re good. If not, pulse in another tablespoon at a time until it comes together but isn’t sticky. Check frequently.
5. Turn the dough out onto a floured surface. Gather it into a ball without kneading, then flatten it into a disk.
6. Wrap tightly in plastic wrap and chill for at least 1 hour (and up to 2 days).
7. On a lightly floured surface, roll the chilled dough into a 13-inch circle (about ⅛ inch thick).  Carefully transfer to a 9-inch deep-dish pie plate, pressing gently into the bottom and sides. Trim the edges if needed, fold under, and flute or crimp as you like.
8. Refrigerate the shaped crust for 20–30 minutes before baking — this helps it keep its shape and prevents shrinkage. 

Instructions for filling and baking: 

1. Preheat your oven to 375°F.
2. In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, nutmeg, and cloves. 
3. Beat the eggs lightly in a large mixing bowl. Whisk or use a handheld mixer. 
4. Stir the pumpkin and the sugar–spice blend into the beaten eggs until smooth. 
5.  Gradually pour in the evaporated milk, mixing until everything is evenly combined. 
6.  Pour the pumpkin mixture into the unbaked pie shell. 
7.  Bake for 40 minutes or until the center of the filling has almost no jiggle when the pan is moved. 
8.  Cool for two hours at room temperature, then chill in the refrigerator until cold. Serve plain or with whipped cream. 
9. Decorate with seasonal cutouts from baked pie crust. A store-bought, refrigerated pie crust works best for this.