3/4 teaspoon pumpkin pie spice plus additional for garnish (optional)
Prepare Pot de Crème: Preheat oven to 325°. In large saucepot, whisk 2 cups cream, pumpkin, sugar, cloves, ginger, vanilla extract, cinnamon and salt until combined; cook over medium heat 5 to 7 minutes or until sugar dissolves and tiny bubbles begin to form around edges, whisking occasionally.
In medium bowl, whisk egg yolks and remaining 1 cup cream. To temper egg yolk mixture, transfer of the warm cream mixture into yolk mixture while whisking constantly, then add cream-yolk mixture back to saucepot and whisk to combine. Strain through fine-mesh strainer; evenly divide into nine 4-ounce ramekins.
Place ramekins in 13 x 9-inch baking dish; add enough water to come 1/2 of the way up sides of ramekins. Cover dish with foil; bake 45 minutes or until custard is set. Transfer ramekins to cooling rack; cool 30 minutes. Cover and refrigerate at least 2 hours or 2 days before serving.
Prepare Cranberry Compote: In medium saucepot, heat all ingredients to boiling over medium-high heat; reduce heat to medium-low and simmer 5 minutes or until cranberries burst and mixture thickens. Remove from heat; cool, cover and refrigerate at least 2 hours or 2 days before serving.
Prepare Pumpkin Whipped Cream: In large bowl, with mixer on low speed, beat cream, powdered sugar, vanilla extract and pumpkin pie spice 2 minutes; increase speed to medium-high and beat 4 minutes or until medium peaks form.
Serve Pot de Crème topped with Cranberry Compote and Pumpkin Whipped Cream; sprinkle whipped cream with pumpkin pie spice, if desired.