Place flour, brown sugar, and salt in a food processor. Add in cold butter and process for 20 seconds. While processing, drop in 1 Tbsp. of ice water, then process for 20 seconds longer. Drop in the last Tbsp. of ice water and process until the dough resembles wet crumbles. Turn dough out onto a clean worksurface. Form dough into a disk, wrap with plastic and chill for a minimum of 30 minutes before using.
Lightly spray a 9-inch tart pan and place onto a sheet tray. Rollout dough onto a floured worksurface. Roll onto a rolling pin then off onto the tart pan. Press into the edges and sides. Use a pairing knife to cut the edges to the tart pan and discard the scraps. Chill sheet tray with tart pan until ready to bake.
To prepare the filling, heat sugar and water in a small sauce pan on high heat. Cook down until sugar has caramelized and turned an amber color. Turn heat off and slowly and carefully drizzle in cream. Cream will bubble up rapidly so be careful. If caramel hardens then just turn the heat back on until all caramel has dissolved. Remove from heat and let it cool for 10 minutes in the pot. Meanwhile, whisk pumpkin puree, brown sugar, flour, cinnamon and ginger together in a large bowl. Drizzle caramel into pumpkin and whisk until smooth. Whisk in eggs. Set filling aside.
Preheat oven to 375 degrees Fahrenheit. Place parchment over the dough and fill with dried rice or beans. Blind bake tart shell for 15 minutes. Remove weights and pour in pumpkin caramel filling. Reduce heat to 350 degrees Fahrenheit and bake for another 25-30 minutes, or until the filling is set and does not jiggle.
Chill for 4+ hours or overnight and serve.** To create candied cranberry garnish: Heat ¼ cup of water and 2 Tbsp. sugar in a microwave for 1 minute, or until sugar has fully dissolved. Place another ½ cup of sugar in a separate small bowl. Dunk each cranberry into simple syrup then roll it into the sugar. Place it on a cooling rack and let it dry for 1 hour.