Step 1: Prepare the Gingerbread Crust. In a large mixing bowl, sift together all-purpose flour, ground ginger, ground cinnamon, ground allspice, nutmeg, ground cloves, and baking soda. In a separate bowl, cream unsalted butter and brown sugar until fluffy. Mix in molasses and one egg, blending well before combining with the dry ingredients. Chill the dough for at least 2 hours, then roll it out to ¼-inch thickness, press into a pie plate, and bake at 350°F for 15 minutes or until slightly golden.

Step 2: Prepare the Eggnog Filling. While the crust bakes, bloom gelatin in water and dissolve it in a small saucepan over low heat until clear. In a mixing bowl, beat cream cheese until fluffy, then add in sweetened condensed milk, eggnog, lemon juice, and vanilla extract, followed by the dissolved gelatin. Mix fully until the filling is smooth and creamy.

Step 3: Assemble the Pie. Once the gingerbread crust has cooled completely, pour the creamy eggnog filling into it, spreading it evenly. Cover the pie with plastic wrap and refrigerate it for at least 6 hours or overnight.

Step 4: Make Sugared Cranberries (Optional). Boil granulated sugar and water until fully dissolved. Add fresh cranberries, and let them absorb the sweetness. Roll in sugar and refrigerate.

Step 5: Serve the Eggnog Pie. Top with the sugared cranberries and slice into wedges for serving.