In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 teaspoons more water can be added if necessary).
Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Heat oven to 425 degrees F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9” glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
In medium bowl, beat eggs slightly with wire whisk. Beat in 1/2 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and evaporated milk. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2-3” strip of foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temp to 350 degrees F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
In chilled small bowl, beat whipping cream, 1 Tablespoon sugar and 1/4 teaspoon cinnamon with electric mixer on high speed until soft peaks form. Serve pie topped with whipped cream.
Nutrition Info Per Serving: Calories 336 Total Fat 13 g Cholesterol 53 mg Sodium 497 mg Potassium 288 mg Total Carbohydrate 50 g Dietary Fiber 6 g Sugars 21 g Protein 7 g