In a large bowl stir the flour and salt together. With a pastry blender or hands cut in the shortening and butter, until small pea size dough balls form. Sprinkle ice water a tablespoon at a time until dough holds together tossing with a fork. Press dough into a ball and knead several times until dough holds together.
Preheat oven to 400°F. Line a 15x10" jelly roll pan.(See Note 1) with aluminum foil or parchment paper. Pat and spread pastry dough on bottom of pan and up sides slightly. Top with a sheet of aluminum foil and bake for 10 minutes. Remove foil.
Pumpkin Pie filling:
In a large bowl whisk together the pumpkin, brown sugar, spice and salt. Add the eggs until combined and then add the half-and-half. Stir to blend all and pour filling on top of partially baked crust. Carefully place in oven and bake for 30 minutes or until an inserted knife comes out clean.
Cool completely on a wire rack (See Note 2). Cover and refrigerate for 2 hours to firm up. Slice into 24 squares and serve with whipped cream (optional).
Notes
Need another baking tray? A 15” x 10” jelly roll pan (150”) can be substituted with one 9” square pan (81”), plus one 8” square or 9” round pan (64”) for a total area of 145”.
Cool pie completely so when it's refrigerated no condensation forms while in the refrigerator on top. No need for watery pumpkin pie!