Arrange oven racks in upper and lower thirds of oven. Preheat oven to 375 degree F. Butter and flour a 9-1/2-inch (1-1/2-quart capacity) glass pie dish. Lightly grease a cookie sheet. Roll out dough on a lightly floured surface with a floured rolling pin into a 14-inch round. Brush excess flour from dough and fit into prepared pie dish. Trim edge of dough, leaving a 1-inch overhang; reserve excess dough for decoration. Fold overhang under so it tucks just inside the pie dish. Decoratively flute edge of dough, prick bottom with a fork and chill until firm, about 15 minutes. Roll out remaining dough scraps on a lightly floured surface until 1/4 inch thick. Cut dough with a 3-2/4- by 2-1/3-inch leaf-shaped cookie cutter and transfer to prepared cookie sheet. Lightly beat 1 egg and brush over tops of leaves (reserve remaining egg); chill until firm, about 20 minutes.

Line pie shell with foil and fill with pie weights or dried beans. Bake in lower third of oven until middle is set and edges are golden brown, about 15 minutes. Carefully remove foil and pie weights. Brush leaves again with beaten egg. Return pie shell to lower third of oven and place leaf decorations in upper third; bake until middle of shell is golden and leaves are golden brown, about 10 minutes. Transfer pie dish to rack and cool to room temperature. Let leaves cool on pan on rack 3 minutes, then transfer with a spatula to rack to cool completely.

Reduce oven temperature to 350 degree F. Stir together cranberries, rum, and 1/4 cup water in a small saucepan; simmer 2 minutes. Let mixture stand, stirring occasionally, 15 minutes. Drain cranberries in a sieve, transfer to a bowl and let stand until cool.

Whisk together pumpkin, cream, milk, remaining 2 eggs, brown sugar, ginger, cinnamon, cloves, nutmeg, salt, and cranberry mixture. Brush edge of pie shell with remaining egg. Pour filling into pie shell, spreading evenly, and bake in middle of oven until filling is just set and center trembles slightly when gently shaken, about 50 minutes. Transfer pie to rack, top with leaf decorations, and cool completely. Chill until firm, about 3 hours.

Cut pie into wedges and serve with sweetened whipped cream. Makes 8 servings.