Combine flour, sugar, and salt in a large bowl. Cut lard or shortening into the flour mixture with a pastry cutter, forks, or your hands. The mixture will be done when the butter has been well incorporated into the flour mixture, and the butter is the size of peas.

Combine milk and 3 tablespoons water in a measuring cup. Mix a bit at a time into the dough. You may not need to use all the milk/water. Stop adding it in when the dough starts forming large clumps.

Form the dough into a ball and flatten it with your hands. Wrap it in plastic wrap and store in the refrigerator for at least an hour, or up to 5 days.

When ready, roll the pie dough out on a floured surface. Roll out gently in all directions, and turn the dough as you go. Make sure there is enough flour under the dough so it doesn't stick. Roll the dough until it is about a 14" circle.

Carefully place the pie dough into a 9-inch pie dish. Trim off the excess pie crust. Tuck the edges under and crimp using your fingers or a fork.

Place the pie crust in the freezer while you preheat the oven to 375°F.

When the oven has preheated, take the pie crust from the freezer. Line the pie crust with parchment paper. Crunch the parchment paper up so that it will easily shape the crust. Fill the crust up with pie weights or dried beans.

Whisk egg and 1 tablespoon water together in a small bowl. Brush the egg wash mixture on the edges of the pie. Par-bake the pie crust for 10 minutes. After 10 minutes, remove the pie crust from the oven onto a wire rack and remove the pie weights and parchment paper. Allow the pie crust to rest while you make the pumpkin pie filling.

Use any extra dough to make decorations for the pie. Cut out leaves or any other shapes you would like. Place them on a parchment paper lined baking sheet. Brush with an egg wash and bake for 10-15 minutes at 350°F, or until browned. Decorate the pie after it has been baked and cooled.

In a large bowl, combine pumpkin puree, eggs, and sugars.

Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and pepper. Mix to combine. Stir in evaporated milk.

Pour pie filling into the par-baked crust. Bake the pie until the center is still a bit jiggly, 55-60 minutes. Check every five minutes at 50 minutes, 55 minutes, 60 minutes, etc.

Transfer pie to a wired rack to cool completely, about 3 hours. The filling will be a bit poofed up when it comes out of the oven, and will settle as it cools.

Cover leftovers and store in the refrigerator for up to 4 days.