For the crust

Place the flour, sugar, and salt in the bowl of a food processor fitted with an ‘s’ blade. Close the lid and pulse the mixture a few times until blended together.

Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.


With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.


Roll the dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
 Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. Crimp the edges of the pie crust as desired. Make filling.

For the filling

1. Whisk the sugar, flour, cinnamon, nutmeg, cloves, and salt together in a large saucepan. Add the pumpkin puree and maple syrup and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Continue to cook for another 3-4 minutes, stirring constantly, until mixture is thick and shiny. Remove from heat.
2. 
Whisk in the milk, eggs, sour cream, and vanilla until well combined and smooth.
3. Pour the mixture into the unbaked pie crust.
4. 
Bake pie at 425 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for another 35-40 minutes, or when the center jiggles only slightly when shaken.
5. 
Let cool. Top slices with maple mascarpone cream.