Make the Pie Crust.In a food processor, process the butter, lard, flour, salt with 10 pulses. Check that the mixture is like little pebbles. Scrape down the sides and make sure that all the fat is evenly distributed.
Drizzle half the water over the mixture and pulse 8 times. Check that the dough is coming together and add the remaining water in as your pulse. When a dough ball forms, you are done.
Turn out the mixture onto plastic wrap. Flatten and shape into a large disk. Cover with plastic wrap and refrigerate flat for 1 hour or up to two days.
Sprinkle some flour onto a working surface and roll one pie crust into a large circle. Make sure that it will fit in your pie pan.
Fold the disk in half, then in half again, and transfer it to the pin pan. Press down in the center and along the edges. Trim off any excess crust from the sides. Place the pie pan into the fridge while you make the filling.
Preheat the oven to 400° F (200°C).
Pour the pumpkin puree into a saucepan and stir over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot.
Add the sugar, salt, and spices, and stir into the hot pumpkin mixture. In a stand mixer, beat eggs, add in cream and milk, finally add the pumpkin mixture and mix until smooth.
Pour immediately into your cold, prepared pie crust and bake for 25 to 30 minutes or until pastry is golden brown and only an inch circle in the center of the filling remains soft. Cool thoroughly on a cooling rack.
Cover with plastic wrap and refrigerate overnight to completely set up.