Preheat oven to 350 F.
In a large, chilled bowl whisk together flour, salt and sugar.
Grate cold butter into the flour mixture.
Add in shortening.
Using a fork or pastry cutter, cut in butter and shortening until mixture resembles large crumbs.
Stir in cold almond milk just until a dough forms.
Lightly flour a work surface with gluten-free flour.
Turn dough out onto surface and knead and fold a few times in order to bring the dough together and to create layers. (work quickly so the dough doesn't get warm)
Press the dough evenly into a buttered deep dish pie plate.
Place pie crust in the fridge while you prepare the filling.
In a large bowl, stir together pumpkin puree, brown sugar and white sugar.
Stir in cinnamon, nutmeg, ginger and clove.
Add melted butter, half n half, vanilla extract and eggs.
Use a mixer to mix everything up until well combined.
*optional* brush pie crust with melted butter and sprinkle with brown sugar cinnamon
Pour mixture into prepared pie crust.
Bake for 60 minutes (may need a tad bit longer) and remove from oven to let cool completely on the counter (about 2 hours)
Pie will be jiggly when you remove it from oven but should set more as it cools.
When the pie sets, place it in the fridge for 3 hours or overnight to completely set.
Serve with cinnamon whipped cream or vanilla ice cream.