In food processor, add flour. Pulse in lard until it forms pea-sized balls. Pulse in ice water until dough just holds together. Form into ball. Refrigerate 30 minutes. Roll out and line nine inch pie shell
Pumpkin Pie Filling
In bowl, combine sugar, salt and spice. Beat in eggs and yolks. Add pumpkin. Beat until smooth. Beat in evaporated milk. Gradually pour into shell. Place in 425° oven. Bake 15 minutes. Reduce heat to 350°. Bake 45 more minutes. Remove. Cool 2 hours. Serve immediately or refrigerate.