Process flour and salt in a food processor until combined, 2 to 3 pulses. Scatter butter and lard over top of flour mixture; pulse until fat pieces are the size of peas, 8 to 10 pulses. Drizzle ice water over surface of flour mixture; pulse until dough just starts to come together (do not let dough form a ball), adding additional water, 1 tablespoon at a time, as needed.

Turn dough out onto a work surface; work dough together using your hands, kneading very lightly just until dough holds together. Divide dough into 3 equal portions (about 11 ½ oz. each). Pat each dough portion into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 24 hours.

Turn 1 dough portion out onto a lightly floured surface. Gently roll into a 12-inch round, working from middle of dough outward and changing directions of rolling pin each time. Lift dough from work surface after every 2 to 3 rolls, adding a tiny bit more flour as needed to prevent sticking. Arrange dough in a 9-inch pie plate, fitting dough into bottom and up sides of pie plate without stretching. Trim dough to an even thickness around edge of pie plate, trimming edges a bit longer than the pie plate rim. Fold edges under, and finish them as you prefer. You can press the dough with fork tines to create a pattern, or flute by pinching dough around your finger, or crimp the dough, pressing edges lightly to adhere to rim of pie plate. Refrigerate for 30 minutes.

Preheat oven to 400°F with rack in lower third position. Line chilled dough in pie plate with parchment paper, allowing excess to extend slightly over edges. Fill pie plate to the rim with pie weights or dried beans. Bake crust in preheated oven until edges are lightly golden and just set, 15 to 20 minutes. Remove parchment paper and pie weights; continue baking at 400°F until crust is lightly browned on bottom, 10 to 12 minutes. Cool crust completely, about 30 minutes. (Leave oven on.) Make the filling

Whisk together eggs, pumpkin, liqueur, cinnamon, salt, ginger, cardamom, ¾ cup evaporated milk, and ¾ cup sugar in a large bowl until completely smooth. Place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth, about 1 minute. Reduce speed to low; gradually add remaining ¼ cup evaporated milk and remaining 2 tablespoons sugar until well combined and smooth, about 30 seconds. Add flour and vanilla, beating until combined, about 15 seconds. Pour pumpkin mixture into piecrust. Dollop cream cheese mixture over top. Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl. Bake at 400°F for 15 minutes. With pie still in oven, reduce oven temperature to 350°F; bake at 350°F until filling is set around the edges but still just a bit jiggly in the middle, 35 to 40 minutes. (Cover crust using aluminum foil if needed to prevent overbrowning.) Remove pie from oven, and cool completely on a wire rack, about 2 hours.