Make the Pie Shell

1. In the bowl of a food processor fitted with the blade, pulse the 1 1/2 cups of flour, 1/2 teaspoon of salt, and 1 teaspoon of sugar together. Add the diced butter and shortening and pulse about 9 to 10 times, or until the butter is about the size of peas. With the food processor running, add the ice water in a steady stream and then pulse until the dough clumps together.
2. Transfer the dough to a floured surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate it for 20 to 30 minutes.
3. Roll the chilled dough out on a floured surface until you have a circle that is about 12 inches in diameter. Fit the dough into the pie plate and flute the edge as desired. Refrigerate the pie shell for 20 minutes.
4. Meanwhile, preheat the oven to 425 F.
5. Line the crust with foil and fill with pie weights or dried beans or rice. The weights will keep the dough from bubbling up as it bakes.
6. Bake the pie shell in the preheated oven for 12 minutes, or until the edges just barely begin to brown. Remove the foil and weights and return it to the oven and bake for 5 minutes longer. Remove the pie shell to a rack and reduce the oven temperature to 400 F.

Prepare the Pumpkin Filling

1. In a mixing bowl, combine the canned pumpkin, 1 cup of sugar, 1/2 teaspoon of salt, the cinnamon, ginger, nutmeg, and 1 tablespoon of flour.
2. In a separate bowl, whisk the eggs. Add the evaporated milk and vanilla and whisk until well blended. Add the milk and egg mixture to the pumpkin mixture and whisk until thoroughly blended.
3. Pour the filling into the partially baked crust and return it to the oven. Bake at 400 F for about 45 minutes, or until set. Check for over-browning and cover the edge with a pie crust shield or foil strips. The center will have a slight jiggle when the pie is done. If you have a reliable instant-read thermometer, the center of the filling should be around 175 F.
4. Cool on a rack. Cover the cooled pie and refrigerate until thoroughly chilled.