In food processor, pulse together flour, sugar and salt until combined; add lard and pulse until mixture resembles fine crumbs. Add butter and pulse until coarse crumbs the size of peas form, about 8 to 10 pulses. Drizzle in ice water; pulse to form ragged dough. Turn out onto work surface and press into ball. Wrap in plastic wrap, press into disc, then refrigerate until chilled, about 1 hour.

Arrange oven racks in centre and bottom of oven. Preheat to 400°F.

On lightly floured surface, roll out dough into 13-inch circle; fit into 9-inch pie plate. Trim, leaving ¾ inch overhang; fold under and flute edge. Prick bottom all over with fork. Freeze until firm, about 10 minutes.

Line crust with parchment paper; fill with pie weights or dried beans. Bake on bottom rack for 20 minutes. Remove paper and pie weights; bake until golden, about 10 minutes. Remove from oven and reduce temperature to 350°F.

Meanwhile, in large bowl, whisk together pumpkin purée, eggs, yolks, condensed milk, cream, sugar, Pumpkin Pie Spice, salt and cinnamon until smooth. Scrape into crust.

Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles, 45 to 55 minutes. Let cool completely on rack; refrigerate until chilled.

Just before serving, make the meringue. In bowl from stand mixer set over a pot of simmering water, whisk together egg whites, sugar and cream of tartar until sugar dissolves and mixture is hot, about 3 minutes. Wipe bottom of bowl.

Using stand mixer fitted with a whisk attachment, beat on medium until thick, about 2 minutes. Increase speed to high and beat until stiff, glossy peaks form, about 6 to 8 minutes. To remove any moisture on pie, lightly lay a paper towel on surface and remove quickly. Dollop meringue onto pie, then spread and swirl it. Using hand-held kitchen torch, brown at a 90-degree angle 3 inches from meringue, or brown in oven preheated to 425°F.