Preheat oven to 350°. If necessary, fit pie crust into a 9-inch pie dish; flute edges and prick sides and bottom with a fork. Bake crust, unfilled, for 15–30 minutes (according to package instructions), until golden. Let cool.

Combine squash, eggs, orange juice, sour cream, sugar, and salt in a large mixing bowl; blend until smooth. Stir in 1/2 cup chopped cranberries. Pour into cooled crust and bake for 75–80 minutes or until set. Let cool.

Melt strawberry jam in a small saucepan over medium heat. Add 1 cup fresh cranberries and cook until barely tender and just beginning to burst, about 5 minutes. Adjust sweetness with honey. Cool completely. Spread over cooled pie.