Classic Pumpkin Pie with Sugared Cranberries

Method

1. Prepare the sugared cranberries the night before: Place cranberries in a large heatproof bowl. In a medium saucepan, bring water and 3/4 cup (150g) sugar to a simmer over medium heat, whisking until sugar dissolves. Remove from heat, let cool 5 minutes, then pour syrup over cranberries and stir. Cover and let sit 15 minutes.
2. Line a baking sheet with parchment paper. Using a slotted spoon, transfer cranberries from syrup to the sheet. Let dry uncovered for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss cranberries in sugar until coated. Return to lined sheet and let dry at least 1 hour at room temperature or in the fridge. Store tightly covered in fridge up to 3 days.
3. Make the pie dough through step 5 of your favorite recipe (or use store-bought). You'll need 1 disc for the bottom crust and extra dough for leaf decorations if desired.
4. Preheat oven to 375°F.
5. On a lightly floured surface, roll one disc of dough into a 12-inch circle. Place into a 9x2-inch deep dish pie dish, pressing firmly into the bottom and sides. Fold overhang to form a thick rim; crimp edges with a fork or flute with fingers. Brush rim lightly with egg wash (1 egg beaten with 1 Tbsp milk).
6. Line the crust with parchment paper (crumple it first for easier shaping) and fill with pie weights or dried beans. Par-bake for 10 minutes. Remove paper and weights, prick bottom all over with a fork, and bake another 7-8 minutes until bottom just starts to brown.
7. In a large bowl, whisk together pumpkin puree, 3 eggs, and brown sugar until smooth. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until fully combined.
8. Pour filling into the warm crust, filling only about 3/4 full (you may have a little leftover; use for mini pies if desired). Bake until center is almost set but still slightly wobbly, about 55-60 minutes. After 25 minutes, cover edges with foil or a pie shield to prevent over-browning. Check at 50, 55, and 60 minutes.
9. Transfer pie to a wire rack and cool completely, at least 3 hours, before garnishing.
10. Decorate with sugared cranberries and pie crust leaves (if using). Serve with whipped cream if desired. Store leftovers covered in the fridge for up to 5 days.