For the pie dough:
1/2 cup cold water
2½ cups plus 2 Tbs. all-purpose flour
1/2 Tbs. kosher salt
1/2 Tbs. granulated sugar
3/4 packed cup shortening, chilled and cubed
6 Tbs. (3 oz.) unsalted butter, cold and cubed
1 egg whisked with 2 Tbs. water for egg wash
For the filling:
3/4 cup maple syrup
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
For the pie dough:
Place water in the bowl of a stand mixer with a paddle attachment. Add the flour, salt, sugar, shortening, and butter. Mix on low speed for about 30 seconds, until just combined and a dough forms.
Remove the dough from the mixer, wrap in plastic wrap, and refrigerate for at least one hour, or up to a day.
Preheat oven to 350°F.
Roll out the chilled dough on a well-floured surface into a roughly 10-inch circle. Transfer the dough to a nine-inch pie pan and gently press into the pan. Finish the edges as desired, either marking with a fork or gently crimping with two fingers.
Place in the freezer for 10 minutes to chill. Remove from the freezer and brush the edge with egg wash. Line with parchment paper and fill the pan with dried beans or other pie weights. Bake for 20-25 minutes to set the pie crust.
For the filling:
Mix all ingredients in a mixing bowl with a whisk. Once combined, strain mixture through a mesh strainer. Pour mixture into par-baked pie shell and bake at 325°F for 30 to 45 minutes, until the center of the custard is set.
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