Prepare Sugared Cranberries: (Make the night before if possible.) Place cranberries in a heatproof bowl. In a medium saucepan over medium heat, combine water and 3/4 cup sugar, whisking until dissolved. Let cool for 5 minutes, then pour over cranberries. Cover and set aside for 15 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and let dry for 1 hour. Roll in remaining sugar, coating fully, then allow to dry for 1 hour. Store in the refrigerator for up to 3 days.
Make the Pie Crust: Prepare homemade pie dough or use store-bought. Preheat oven to 375°F (190°C). On a floured surface, roll out dough to a 12-inch circle, place into a 9×2-inch pie dish, and crimp or flute the edges. Brush edges lightly with egg wash.
Par-Bake the Crust: Line crust with parchment paper, fill with pie weights or dried beans, and par-bake for 10 minutes. Remove weights and prick crust with a fork, then bake another 7-8 minutes until just starting to brown.
Prepare Pumpkin Filling: In a bowl, whisk together pumpkin, eggs, and brown sugar until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk until smooth.
Bake the Pie: Pour filling into the warm crust, filling about 3/4 full. Bake 55-60 minutes, covering edges with foil after 25 minutes to prevent over-browning. Check for doneness starting at 50 minutes. The center should be slightly wobbly when done.
Cool and Serve: Transfer pie to a wire rack and cool completely for at least 3 hours. Garnish with sugared cranberries and pie crust leaves (optional) and serve with whipped cream if desired.