Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and two eggs until the mixture is completely smooth. Add the cinnamon, ginger, cloves, and salt, whisking again to ensure the spices are evenly distributed. Place your unbaked pie crust into a deep-dish pie plate and crimp the edges for a decorative touch. Pour the pumpkin mixture into the crust, leaving about a half-inch of space at the top to prevent spilling.

In a small bowl, mix the whole-berry cranberry sauce with the orange zest to brighten the flavor. Drop small spoonfuls of the cranberry sauce onto the surface of the pumpkin filling. Use a butter knife or a wooden skewer to gently swirl the cranberry sauce into the pumpkin custard. Do not over-mix; you want distinct ribbons of red and orange to create a marbled effect. The orange zest in the cranberry sauce will infuse the entire pie with a fresh, citrusy aroma as it bakes.

Place the pie in the preheated oven and bake at 425°F for the first 15 minutes. This high heat helps set the crust. Reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes. The pie is done when a knife inserted near the center comes out clean, though the middle may still jiggle slightly. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This cooling period is vital for the custard to set properly. Serve with a dollop of whipped cream.