Pulse together flour, 1 tablespoon sugar and 1/4 teaspoon salt in a food processor to combine. Add butter and shortening; pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, through feed tube, pulsing just until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap well in plastic wrap and refrigerate 40 minutes.

Arrange rack in bottom third of oven. Heat oven to 425 degrees F. On a lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute. Freeze 15 minutes.

Whisk together eggs, the 3/4 cup sugar and vanilla in a large bowl until well combined; whisk in pumpkin, cinnamon, ginger, 1/4 teaspoon salt, the pepper, nutmeg and cloves. Stir in heavy cream with a rubber spatula. Pour into prepared crust. Smooth top with spatula.

Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until filling is set, 30 minutes. If pastry edge gets too dark, cover edge with foil. Cool on a wire rack. Garnish with whipped cream and cinnamon, if desired. Makes 8 servings.

Prepare pastry; wrap pastry disk and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out. Prepare and bake pie. Cool completely on wire rack. Cover loosely with foil and refrigerate up to 24 hours. Let stand at room temperature 4 hours before serving. Garnish with whipped cream and cinnamon, if desired.