Eliza's Pumpkin Pie

Method

1. For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove from heat and cool for 5 minutes. Pour the syrup over the cranberries and stir. Let sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). Drain the cranberries from the thickened syrup, pour 1 cup of sugar on top, and toss to coat. Spread on a parchment- or silicone-lined baking sheet and let dry for at least 2 hours.
2. Make the pie crust through chilling, or use store-bought.
3. For the filling: Whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined; the filling will be a little thick.
4. Preheat oven to 375°F (190°C).
5. Roll out the chilled pie dough on a lightly floured surface into a 12-inch circle, turning a quarter turn after every few rolls. Carefully place into a 9-inch pie dish, tuck it in, and trim and crimp the edges. Brush the edges lightly with egg wash. Using pie weights, pre-bake the crust for 10 minutes.
6. Pour the pumpkin filling into the warm pre-baked crust, filling only about ¾ of the way up. Bake until the center is almost set, about 55–60 minutes; a small part of the center will be wobbly — that's ok. After 25 minutes, cover the edges with foil or a pie crust shield to prevent over-browning. Check for doneness at 50, 55, and 60 minutes.
7. Transfer the pie to a wire rack and cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves. Serve with whipped cream if desired.