If garnishing with sugared cranberries, make those first: Place cranberries in a large heatproof bowl. In a medium saucepan set over medium heat, bring the water and ¾ cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining ½ cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days.

Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.

Preheat oven to 375°F (190°C).

Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Carefully place the dough into a 9×2-inch deep dish pie dish. Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Brush edges lightly with egg wash mixture.

Line the pie crust with parchment paper. Fill with pie weights or dried beans. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is just starting to brown.

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.

Pour pumpkin pie filling into the warm crust. Only fill the crust about ¾ of the way up. Bake the pie until the center is almost set, about 55-60 minutes. After 25 minutes of baking, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.

Decorate with sugared cranberries and pie crust leaves. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.