FOR THE CRUST:

1. In the bowl of a food processor, pulse butter, shortening, flour, salt, and sugar until it resembles a sandy texture. Add cold water, one tablespoon at a time, until a soft, pliable dough forms.
2. Turn out on a floured surfaced and shape into a flat disk. Wrap in cling film or wax paper (I prefer wax paper see notes below) and refrigerate for at least 30 minutes or up to overnight.
3. Preheat oven to 350 degrees F.
4. On a well-floured surface turn out chilled dough. Roll out to ¼-inch thick. NOTE: I like to roll the dough out over a sheet of wax paper so that I can more easily transfer it to the pie plate.
5. Fit the crust to a 12-inch pie plate. Trim and crimp the edges. Place a sheet of parchment paper over the pie shell and fill with pie weights or baking beans.
6. Blind the bake the crust for about 15 minutes or just until slightly golden. Remove the pie weights, and brush the entire crust while hot, with the reserved beaten egg white. This seals the crust so it doesn't get soggy once you add the pumpkin pie filling. Set aside and let cool completely.

FOR THE PUMPKIN FILLING:

1. Preheat oven to 325 degrees F.
2. In a large bowl, whisk together all ingredients for the pumpkin filling until smooth and well incorporated. Pour the filling into the prepared pie shell.
3. Bake for 1 hour until the center has set. Remove and transfer to a cooling rack. If you are not serving the pie immediately, let it cool completely before storing. To store, gently press clingfilm to the pie and cover completely. This ensure the pie will not weep. Refrigerate until ready to serve, though I do like to take the pie out about 30 minutes before serving to let it get to room temp. You can also warm it for 10 minutes at 200 degree F.
4. Serve with whipped cream and a sprinkle of cinnamon sugar if desired. Enjoy!