Make the crust: Whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.

Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork and chill for 15 minutes.

Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, until lightly golden.

Make the caramel: In a saucepan over medium heat, combine butter and sugar. Cook, stirring occasionally, until the sugar dissolves and the mixture turns a light amber color. Carefully whisk in heavy cream and corn syrup. Stir in salt. Remove from heat.

Make the pumpkin custard: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

Pour the caramel into the pre-baked pie crust. Pour the pumpkin custard over the caramel.

Bake: Bake at 350°F (175°C) for 50-55 minutes, or until the custard is set and a knife inserted near the center comes out clean.

Cool completely on a wire rack before serving.