STEP ONESTIR flour and salt in large bowl until blended. Cut in shortening using pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water with fork, 1 tablespoon at a time, just until dough holds together. Shape into ball. Flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
STEP TWOHEAT oven to 425°F. On floured surface, roll dough into a 13-inch circle. Line 9 1/2-inch deep-dish pie plate with dough. Flute edges, as desired. Chill until ready to use.
STEP THREESTIR sugar, pumpkin pie spice and salt in small bowl until blended.
STEP FOURWHISK eggs in large bowl. Whisk in pumpkin and sugar mixture. Gradually whisk in evaporated milk. Pour into pie crust.
STEP FIVEBAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until knife inserted 1-inch from edge comes out clean. Cool completely on wire rack. Chill until ready to serve. Serve with whipped cream.