Preheat the oven to 375 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
Meanwhile, use an electric mixer to beat the cream cheese on high until light and fluffy. Scrape the bowl and add a few spoonfuls of pumpkin puree and beat again. Add the remaining pumpkin puree little by little, as the mixture beats, to ensure the mixture comes together without clumps of cream cheese.
Add in the brown sugar, followed by the egg, cream, Chinese Five Spice, and salt. Scrape the bowl again and beat until smooth.
Take the dough out of the refrigerator. Cut 25% of the dough off one end. Wrap the smaller piece of dough and place back in the fridge. Place the larger section on a well-floured piece of wax paper. Roll into a large 12x17-inch rectangle. Carefully flip the dough over onto a 10x15-inch jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork.
Pour the pumpkin filling into the prepared crust and smooth out evenly. Bake for 35-45 minutes, until its set in the middle when lightly jiggled.
For decoration, roll out the remaining piece of dough and use a pumpkin cookie cutter (or leaf shape) to cut out 24 pieces. Bake on a separate baking sheet for 5-10 minutes until golden. Once the pie is cool, cut into 24 squares and top each piece with a pie crust pumpkin!
This pie can be made and chilled up to a week before serving. Cover well.