Make the crust: Combine flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Wrap and chill for at least 30 minutes.

Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork.

Make the caramel: In a medium saucepan, combine butter, sugar, heavy cream, and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and caramel is a deep amber color. Stir in salt.

Make the pumpkin custard: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.

Pour half of the caramel into the pie crust. Pour the pumpkin custard over the caramel. Drizzle the remaining caramel over the top in a swirling pattern.

Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. Let cool completely before serving.