For pastry
Sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse meal. Add up to 5 tablespoons of ice water as needed, 1 tablespoon at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
For filling
Cut pumpkin into large pieces, discarding seeds and pith. Fit a large pot with a steaming rack, add enough water to come just up to (but not over) the rack, and bring to a boil over high heat. Place pumpkin on the rack, cover and steam until pulp is soft; about 30 minutes. Cool, then scrape pulp from skin into a food processor and pur�e. Add sugar, cinnamon, ginger, cloves, milk, eggs, and salt and pulse until mixture is very smooth.
Preheat oven to 425�F. Roll out dough into a 12" round on a floured surface, then ease into a 9" pie pan. Trim edges, allowing a 1/2" overhang, then fold edge under and crimp or flute. Fill with pumpkin filling and bake for 15 minutes, then reduce heat to 350�F and continue baking until filling is set, 30 to 40 minutes. Allow to cool before serving.
Canned-Pumpkin Pie
Substitute 1 1/2 cups canned pumpkin for steamed pumpkin pulp in step 2, above, and follow recipe, increasing cinnamon to 1 1/2 teaspoons, ginger to 1/2 teaspoon, and cloves to 1/4 teaspoon.