To prepare the crust, in a large bowl, mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut the butter and shortening into the flour mixture until coarse crumbs form.
Add the water, 1 tbsp at a time, tossing with a fork, until a dough forms. Shape dough into a disk, wrap a plastic wrap, and chill in refrigerator for 30 minutes.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 12-inch circle. Fit into a 9-inch deep dish pie pan. Trim the edges; fold the overhang under to form standup edge; flute with fingers. Chill in the refrigerator for 30 minutes.
Place oven rack in the lower third of oven. Preheat the oven to 400 degrees F. Line the crust with a sheet of greased aluminum foil.
Bake for 8 minutes. Remove the foil; prick the dough with a fork. Bake for 6 to 7 minutes. Transfer the crust to a wire rack to cool slightly.
Meanwhile, prepare the filling in lg. bowl, combine pumpkin, brown suger, granulated sugar, flour, cinnamon, salt, ginger, nutmeg and allspice; mix well. Stir in the cream, milk, eggs, bourbon, and vanilla. Pour into the crust.
Bake until the filling is just set and a knife inserted in the center of the pie comes out clean ~ about 45 min. Transfer the pie to a wire rack to cool completely.
Submitted by Sonya Marvel