Preheat oven to 425℉.

Mix flour and salt in a medium bowl. Cut in vegetable shortening using a pastry blender until the shortening is reduced to size of peas. Sprinkle dough with water; stir until dough comes together. Shape dough into a ball that holds together. Let it rest 5 minutes. Place dough ball on floured surface; roll it into a circle (large enough to form a 1" overhang on the pie pan you're using). Tip: Place pie pan upside down on the dough circle to determine an inch more around rim. Trim. Carefully place pie crust into pie pan, with dough overhanging the rim.

Fold overhanging dough behind crust to fit the rim of the pie pan; pinch dough tightly to seal in a thick "rim". Form crust by crimping edges all around the pie pan to form a scalloped crust. To do this, use one thumb to push the dough into a v-shape into your other thumb and forefinger. Continue around rim, Use the tines of a fork to prick the crust on the bottom and sides in several places.

Add eggs to a large bowl; lightly beat with electric beaters or a whisk. Add pumpkin purée, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Beat until fully combined and batter is smooth. Pour filling into prepared pie crust. If using an 8" pie dish, you may not use all of the filling. If using a pre-made crust, I recommend a deep-dish crust. Place pie into preheated oven. There's a lot of liquid, so go slow and be careful not to slosh it all over the place!

Bake the pie at 425°F. for 15 minutes, then reduce the temperature to 350°F. Continue baking it 45 more minutes OR until a knife inserted in the middle comes out clean.

When it's finished cooking, crust should be golden brown, and filling should be "set" and cooked all the way through. Test for doneness by inserting a sharp knife into the middle of the pie. If the pie is done, the knife should come out clean. If not, let pie cook a few more minutes, then test again for doneness. NOTE: The size of your pie (8" or 9" pie pan) will ultimately determine total baking time. Oven temps can vary; keep an eye on the pie toward the end of baking time.

Let the pie cool on a wire rack, then refrigerate pie for several hours until ready to serve. Slice pie into 8 wedges and serve. If desired, top slices with whipped cream.