Work the shortening into the flour with a pastry cutter until texture resembles meal.

Beat egg and add to mixture.

Add the cold water and vinegar and stir until just incorporated.

Place in a zipped bag.

Flatten to about 1/2" with a rolling pin.

Freeze for at least 20 minutes.

Preheat oven to 425.

Roll out on a floured surface and place in pie pan.

Mix sugar, cinnamon, salt, ginger and cloves together.

Beat eggs in large bowl.

Add in pumpkin,sugar mixture and evaporated milk.

Pour mixture into pie shell.

Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.

Cool on wire rack.