The Great Pumpkin Pie

prepPreheat oven to 375°F / 190°C
prepRoll out chilled pie crust into 12-inch circle, fit into 9-inch deep dish pie pan, crimp edges
prepBrush crust edges with egg wash
1 large egg beaten with 1 tbsp milk (egg wash)	Par-bake crust with weights, 10 min, then 7–8 min		Cool pie 3 hr, garnish with sugared cranberries, serve
one 15 oz / 425 g can pumpkin puree	Whisk pumpkin, eggs, brown sugar together	Pour filling, bake 55–60 min (cover edges at 25 min)
3 large eggs
1 and 1/4 cups / 275 g packed light or dark brown sugar
1 tbsp cornstarch	Add spices & cream, whisk until combined
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground or freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp fresh ground black pepper
1 cup / 240 ml heavy cream
1/4 cup / 60 ml milk
1 cup / 200 g fresh cranberries
1 cup / 200 g granulated sugar (for syrup)	Simmer cranberries in sugar syrup, chill 6 hr or overnight	Coat cranberries with sugar, dry 2+ hr
1 cup / 240 ml water
1 cup / 200 g granulated sugar (for coating)

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