In a bowl, whisk flour, sugar, salt, shortening vegetable, baking powder, and butter. Then add ice water, 1 tablespoon at a time and gently mix them until well combined. Make sure that the dough doesn’t become too sticky.
Shape the dough into a disc and wrap it in plastic wrap. Keep it in the refrigerator for at least 30 minutes (or up to 2 hours) before rolling.
Take the dough out of the refrigerator and let it sit for 5 minutes. Roll the dough out in a circle large enough to cover your air plate. If necessary, add a little flour underneath the dough to prevent it from sticking. Roll it in the pie dish and gently press the dough down, so it lines the bottom and sides of the pie dish. Put the pie crust into the refrigerator again. Preheat oven to 425 degrees F.
Prepare pie filling: in a large bowl, combine pumpkin puree, eggs, egg yolks, and syrup. Whisk them until everything is well combined. Then add heavy cream, ginger, nutmeg, cloves, and cinnamon. Vigorously whisk until all the ingredients blend.
Pour the pumpkin pie filling into the pie crust. Bake the pie at 425 degrees F for 15 minutes. Then lower the temperature to 350 degrees F and bake for 25-30 minutes.
Remove the pie from the oven and let it cool completely. Serve.