In a bowl, whisk together the flour and salt. Cut the chilled shortening into small cubes and add to the flour mixture, then use a pastry cutter, fork, or your fingertips to work the shortening into the flour until it resembles coarse breadcrumbs with some pea-sized pieces remaining. This texture is what creates a flaky crust. Add the cold water one tablespoon at a time, mixing gently with a fork until the dough just comes together—it should be slightly shaggy but hold together when pressed. Don’t overwork the dough or it will become tough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate while you prepare the filling.

In a large bowl, combine the pumpkin puree, evaporated milk, brown sugar, lightly beaten eggs, cinnamon, ginger, nutmeg, and salt. Whisk the mixture until completely smooth and well blended—this ensures the spices are evenly distributed throughout the filling. I like to add a little extra cinnamon and ginger beyond what’s called for to give the pie more warmth and depth; taste and adjust to your preference. Set the filling aside while you roll out the crust.

Preheat your oven to 400°F (200°C). Remove the dough disk from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/8-inch thickness, rotating the dough frequently to ensure even thickness. The circle should be about 1 1/2 inches larger than your 9-inch pie pan to allow for the sides and fluting. Transfer the dough to the pie pan by rolling it loosely around your rolling pin or folding it into quarters, then positioning and unfolding it in the pan. Trim the excess dough to about 1/2 inch beyond the pan’s edge, then fold this edge under and flute it decoratively by pressing your thumb and forefinger around the perimeter. This creates an attractive edge and helps contain the filling.

Pour the filling from Step 2 into the prepared crust, filling it to just below the rim. Place the pie on a baking sheet (this catches any drips and makes it easier to remove from the oven) and bake at 400°F for 40 to 60 minutes, until a knife inserted near the center comes out clean or with just a few moist crumbs. The pie should be set but still slightly jiggly in the very center when you gently shake the pan—it will continue to cook slightly as it cools. I find that starting at 400°F and watching for browning after 30 minutes helps prevent the crust from getting too dark; if it’s browning too quickly, you can loosely tent it with foil or reduce the temperature to 350°F for the remaining time.

Remove the pie from the oven and let it cool on a wire rack for at least 2 to 3 hours before slicing. This cooling time allows the filling to set properly, making slicing cleaner and preventing a soupy texture. The pie can be served at room temperature or chilled. You can make this pie up to a day ahead and store it covered at room temperature.