First, make the cranberries: Combine 1/2 cup of the sugar and water in a small saucepan. Cook over medium heat until the sugar is dissolved, stirring frequently. Remove from the heat. Add the cranberries and stir to coat completely. Spreads in a single layer on a wire rack or parchment paper. Let stand for 1 hour or until dry but sticky. Place the remaining 1 1/2 cups sugar in a large bowl. Add the cranberries in batches and toss gently to coat, arranging on a clean wire rack or parchment paper. Let stand for 1 hour longer.
Process the gingersnaps in a food processor until fine crumbs form. Melt the butte in a small saucepan. Bring to a gentle boil. Cook until the butter is golden brown and smells nutty, swirling the saucepan slowly. Pour over the gingersnaps in the food processor and pulse until blended. Press over the bottom and side of a 9-inch pie plate. Chill for 15 minutes.
Preheat the oven to 325 degrees
Bake the pie shell for 15 minutes. Remove the crust, and increase the oven temperature to 350 degrees.
Combine the pumpkin, 1 cup of cream, brown sugar, eggs, salt and all spices in a large bowl and mix well. Spoon into the piecrust. Bake for 45 minutes or until the center is set, covering the crust with foil if it is browning too quickly. Cool on a wire rack.
Beat the remaining 1 cup cream in a mixer using the whip attachment until soft peaks form, starting on low speed and increasing gradually. Add the bourbon and granulated sugar. Beat at medium speed until stiff peaks form. Sprinkle the pie with sugared cranberries. Serve with whipped cream.
