Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 slices

Pie Crust:

1 store-bought or homemade pie crust

Pumpkin Pie Filling:

1 cup light brown sugar

1 tablespoon all-purpose flour
1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 large eggs lightly beaten

1 15-ounce can pumpkin puree

1 and 1/4 cups evaporated milk

INSTRUCTIONS
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).

Slowly drizzle in one tablespoon of ice water at a time and gently mix it in. Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.

To bake the pie crust:
Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F (190°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven.

For a partially baked pie crust: Return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.
For a fully baked pie crust: Return to the oven and bake for 15-20 minutes or until golden brown and cooked through.