Combine the cranberries with the rest of the ingredients except the pecans in a large nonreactive saucepan. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes. Don’t overcook, or the filling will be hard after the pie is baked. Let cool.

Set a rack at the lowest level in the oven and preheat to 375°F.

Stir half of the pecans into the filling and pour it into the prepared pie crust. Smooth the surface and scatter the remaining pecans on top.

Place the pan in the oven and decrease the temperature to 350°F. Bake until the crust is baked through and the pecans are toasted, 35 to 40 minutes.

Cool the pie on a rack and serve it at room temperature.

*If you want to make the cookie leaves for the top of the pie, you'll need to make two 9-inch pie crusts.