Mix ingredients: in a bowl, whisk 3/4 cup flour, 3 oz sugar, 1/8 tsp kosher salt, 2 tbsp shortening, 2/3 tsp baking powder, and 1 tbsp butter. Then add 1/4 cup ice water, one tablespoon at a time and gently mix them until well combined. Make sure that the dough doesn’t become too sticky.

Shape the dough: shape the dough into a disc and wrap it in plastic wrap. Keep it in the refrigerator for at least 30 minutes (or up to 2 hours) before rolling.

Roll the dough: take the dough out of the refrigerator and let it sit for 5 minutes. Add a little flour underneath the dough to prevent it from sticking. Roll the dough out into a circle large enough to cover your pie plate.

Roll it in the pie dish and gently press the dough down, so it lines the bottom and sides of the pie dish. Use a fork to poke holes all over the center of the round. Put the pie crust into the refrigerator again. Preheat the oven to 425°F.

Combine ingredients: in a large bowl, combine 15 oz pumpkin puree, 1 eggs, 2 egg yolks, 1/4 cup milk, 1/2 cup heavy cream, 1 tbsp cornstarch, 1/4 tsp salt, 1/4 tsp ground ginger, 1/8 tsp nutmeg, 1/8 tsp ground cloves and 1 tsp cinnamon. Vigorously whisk until all the ingredients blend.

Pour the pumpkin pie filling into the pie crust. Bake at 425°F for 15 minutes. Then lower the temperature to 350°F and bake for 25-30 minutes. Check for doneness.

Allow it to cool: remove the pie from the oven and let it cool completely. Enjoy!

Optional: Serve with heavy cream, whipped aquafaba, or ice cream.