• Preheat oven to 425℉. Gather all your ingredients so that you have everything close at hand.

Make the Pastry Crust

• In a small bowl, mix together the all-purpose flour and salt.
• Using a blending fork, cut in shortening until resembles small coarse crumbs.
• Add half water, mix dough, and then add remaining water and mix until dough forms a ball.
• Roll out pie dough onto floured surface the size of your pie plate. Transfer to plate and crimp edges. Set aside.

Prepare the Filling

• In a large mixing bowl, mix together pumpkin puree, granulated sugar, salt, ground cinnamon, grated ginger, ground cloves, and evaporated milk until thoroughly combined. Pour into prepared pie shell.
• Bake in preheated 425℉ oven on lower baking rack for 15 minutes and then decrease oven temperature to 350℉. Bake an additional 40-50 minutes, until center of pie is set. Test with a knife inserted into center that comes out clean.
• Cool on wire rack.

Make Freshly Whipped Cream

• Using a large mixing bowl and whisk attachment, combine cold heavy whipping cream, powdered sugar, cornstarch (optional), and pure vanilla extract.
• Mix on high speed until medium peaks form, 1-2 minutes. Be careful not to overmix as your cream may become curdled or gritty. You want the cream to be soft and billowy, which is the perfect consistency for dessert toppings. 
• Serve pumpkin pie with freshly whipped cream. Serves 8.