Par-bake the crust. Heat the oven to 375°F (190°C). Line the chilled crust with parchment, fill with pie weights or dried beans, and bake 10 minutes. Remove weights. Brush the edges lightly with egg wash.

Whisk the filling. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper until completely smooth. Whisk in the heavy cream and milk.

Fill and bake. Pour the filling into the warm par-baked crust (fill about ¾ full if your pan isn't deep-dish). Bake at 375°F for 55–60 minutes. After about 25 minutes, shield the crust edges with foil or a pie shield so they don't over-brown.

Judge doneness by the wobble. The pie is done when the edges are set but the very center still jiggles slightly when nudged — like gelatin, not liquid. It will finish setting as it cools. Start checking at 50 minutes.

Cool completely. Transfer to a wire rack and cool for at least 3 hours (yes, really — slicing warm pie = soupy slices). Decorate with sugared cranberries and pastry leaves if you like, and serve with whipped cream.