Start with Sugared Cranberries (Make Ahead): Begin the day before if decorating with sugared cranberries. Place fresh cranberries in a heat-safe bowl. In a saucepan, heat water with ¾ cup (150g) of sugar over medium heat, stirring until dissolved. Once it simmers, remove from heat and cool for 5 minutes. Pour the warm syrup over the cranberries and let soak for 15 minutes. Transfer the cranberries to a lined baking sheet using a slotted spoon. Let dry uncovered for 1 hour. Then toss in remaining ½ cup (100g) sugar to coat, and allow to dry for another hour. Store in the fridge for up to 3 days.
Prepare and Par-Bake the Crust: Roll out one chilled pie dough disc into a 12-inch round on a floured surface. Gently press into a 9×2-inch deep-dish pie plate, trimming and folding edges to create a thick rim. Crimp or flute edges as desired. Chill for 15 minutes while preheating the oven to 375°F (190°C).Line crust with crumpled parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and paper, prick the base with a fork to vent, and return to oven for 7–8 minutes until lightly golden. Remove and keep warm.
Mix the Pumpkin Filling: In a large bowl, whisk together pumpkin purée, eggs, and brown sugar until smooth. Add cornstarch, salt, spices, and pepper. Stir in heavy cream and milk, whisking vigorously until silky and well-combined.
Fill and Bake the Pie: Pour the filling into the warm pie shell, filling about ¾ of the way up. You may have a small amount of filling leftover—perfect for mini pies. Bake for 55–60 minutes. The edges should be set, and the center slightly jiggly. After 25 minutes, cover the crust edges with foil or a crust shield to prevent over-browning. Begin checking for doneness at the 50-minute mark.
Cool and Garnish: Remove pie from oven and allow to cool on a wire rack for at least 3 hours. Once cooled, decorate with sugared cranberries and optional crust leaves. Serve with whipped cream if desired.
Make Decorative Pie Crust Leaves (Optional): Roll out extra dough to ⅛-inch thickness. Cut into leaf shapes using cookie cutters. Brush lightly with egg wash (egg + milk mixture). Score veins with a knife for added detail. Bake at 350°F (177°C) for 10 minutes or until golden. Cool before garnishing.
