Combine flour, sugar, and salt in the bowl of a food mixer fitted with a paddle. Add butter and beat until it forms pea-size pieces. Whisk together yolk and 2 tablespoons water and add to flour; mix until dough is just combined. Wrap in plastic and refrigerate for 1 hour.

Preheat oven to 400 degrees.

On a floured surface, roll the dough to form a 12-inch circle. Line a 9-inch springform pan with dough (allow it to come two-thirds of the way up the sides). Prick the dough with a fork, line with parchment paper, and weigh down with dried beans. Bake for 15 minutes, remove paper and beans, and bake until the crust is slightly brown, 3 to 4 minutes.

Filling: Preheat oven to 350 degrees.

Split pumpkin in half, remove seeds, and place halves on a baking sheet. Roast until tender, about 2 hours. When cool, scoop out flesh and purée in a food processor. Measure 8 ounces of pumpkin purée.

In a bowl, whisk together the sugars, cinnamon, ginger, cloves, and salt. Beat in eggs, vanilla, milk, and then the purée. Pour into the precooked shell and bake at 350 degrees for 35 minutes or until the custard is slightly jiggly in the center.

Cook cranberries and 1/2 cup sugar gently in a saucepan until they form a jammy consistency. Remove from heat and allow to cool.

Whisk cream cheese, cream, and 2 teaspoons sugar in bowl of a food mixer until medium peaks form.