• Make the crust:
• Whisk together the flour, sugar, shortening, butter and salt in a medium bowl.
  
• With a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs.
  
• Stir in 3–5 tablespoons of ice water until dough just holds together.
  
• When you are ready for baking preheat the oven 375F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter.
  
• Press into a 6-inch pie pan (inside top measurement) that is at least 1 +½ inches deep.
  
• Trim the sides
• Fold the edges under and flute or make a pattern with a fork
  

Make filling

• In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended.
  
• 
• Pour into pie shell.
  
• Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon.