Special equipment: a wire rack; a 9-inch pie plate
Preheat the oven to 425 degrees F.
On a lightly floured work surface, roll out the dough to 1/8-inch thick. Line a 9-inch pie plate with the dough, leaving 1 inch of overhang. Fold the overhang under itself, crimping as you go, to form a decorative edge.
In a medium bowl, stir together the pumpkin puree and eggs until combined. In a small bowl, mix together the sugar, cinnamon, ginger, salt and cloves; add to the pumpkin mixture and mix to incorporate. Add the cream and stir until well combined.
Pour the batter into the pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until a toothpick inserted in the center comes out clean, 50 minutes more. Transfer to a wire rack to cool completely.
Combine the flour, sugar and salt in a large bowl. Using two knives, a pastry cutter or your fingers, cut the shortening into the dry mixture until it resembles a coarse meal.
Combine the milk and water in a measuring cup. While mixing with a fork, add the liquid, a little at a time, to the flour mixture. Keep adding liquid until the dough comes together and forms a ball. (You may not need to use all of the liquid.) Form the dough into two discs and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour. The dough can be made up to 2 days ahead and kept in the refrigerator.
Because the cooking time for this pie is so long, I often find that the pastry begins to brown more than I would like. Keep an eye on your pie as it bakes--if the crust starts to color too much, simply put some foil over it.
Recipe courtesy of Sarah Sharratt