Make the Tart Crust

In a food processor, pulse together the flour, sugar, and salt to combine. Add the butter and shortening and pulse 2-3 times, until you have pea-sized crumbles.

Add the ice water, 1 tablespoon at a time, and pulse after each addition, until the dough is wet enough to be pressed into a ball. Mix the dough as little as possible.

Transfer the dough to a piece of plastic wrap and press into a disc. Cover with plastic and place in the fridge for at least an hour.

Bake the Crust

When you’re ready to make the pie, grease a 10-inch tart plate with a removable bottom. Place the tart plate on a baking sheet. Preheat the oven to 375°F.

Place the dough on a lightly floured work surface and roll into a circle ¼ inch thick and about 2 inches larger than your pie plate. Transfer to the prepared pan and gently press the crust into the pan. Trim any excess crust from the edges. Use a fork to poke holes in the crust all over.

Cover the tart with a piece of crumpled parchment paper and add pie weights or dried beans. Bake the crust for 8 minutes, or until just golden and set. Remove the parchment and weights, then bake for another 6 minutes. Remove the crust from the oven and cool for 15 minutes.

Reduce the oven to 350°F.

Make the Filling & Bake

To make the filling, beat together the pumpkin and sugar with a paddle attachment or an electric hand mixer. Add the eggs, one at a time beating well after each addition, until smooth.

Reduce the mixer to low and add the milk, cream, salt, cinnamon, ginger, nutmeg, and cloves. Stir until combined.

Pour the filling into the cooled pie crust. Bake for 40 to 50 minutes, or until the center is just jiggly.

Remove from the oven and let cool to room temperature. Cover and place the tart in the fridge for at least 4 hours and up to overnight (preferred).

Serve with dollops of whipped cream and a scant sprinkle of ground cinnamon.