Lagering under pressure

So I brewed Richards Pumpkin Ale about a month and a half ago. It got three weeks in the primary, three weeks in the secondary and I just transfered it to the keg to lager for another month. So this particular keg doesn't hold pressure incredibly well and its just easier to hit it with a constant ten psi, rather than purging it every day.

My question is, does lagering for extended periods under pressure have any significant effect as compared to simply purging the keg with co2 and lagering for the same period of time. I don't see how it matters, just looking for a more definitive answer. Thank you.

You can leave it pressurized.

Check out the 'Natural Carbonation' section of Kaiser's Fermenting Lagers article. It should answer some questions. I do all my lagers that way (I know yours is an ale but this should answer some questions about it).

EDIT: This is an uber-long thread but Wortmongers first post might help too.