1 - In a food processor combine flour and salt. Add in cold butter and shortening and pulse until incorporated with the flour mixture. While the food processor is running, stream the water through the chute. Mix until a soft dough forms. Remove the dough from the food processor and form into a disc shape. Cover well with plastic wrap, then place into the fridge to chill for 1hour.

2 - Lightly spray a 9" tart pan with baking spray and set aside. Towards the end of the chill time, preheat the oven to 375°. Remove the chilled dough from the fridge and place onto a clean, floured surface. Roll the dough out into a 12” circle, then transfer onto the prepared tart pan. Press the crust dough into all the crevices of the pan, then cut off any excess dough around the top. Cover the dough with a piece of parchment paper, then place pie weights or dry beans on top.

3 - Place the crust into the preheated oven on the center rack and bake for 10 minutes. Once the 10 minutes is up, remove the pie weights and continue baking for an additional 5 minutes. Once baked, remove from the oven and place onto a wire cooling rack.

1 - Preheat the oven to 350°. In a large mixing bowl whisk together eggs, brown sugar and sugar. Add pumpkin puree and mix to combine. Next add in heavy cream, milk, maple syrup and vanilla and mix until incorporated. Add in cinnamon, salt, nutmeg and cloves and whisk to combine.

2 - Pour the mixture into the pre baked tart crust, then place into the preheated oven on the center rack. Bake for 55 minutes, until the edges are set and the center is just slightly jiggly. Once baked, remove from the oven and place onto a wire cooling rack. Let cool completely before slicing.