After Thanksgiving dinner last year, we had a power outage in the middle of dessert. My cousin Charlie was in the middle of cutting a pecan pie when the lights flickered, and Aunt Mae yelled from the kitchen, “Save the fridge!” Amid the chaos, someone handed me a flashlight and asked, “Did you bring anything cranberry this time, Sandra?”
I had just set down my Cranberry Gingersnap Pie on the windowsill, hoping the chilly Vermont air would help it cool faster. A few of the cousins hovered around it like moths to flame even in the dark, that crimson filling glistened like stained glass.
Since then, the Cranberry Gingersnap Pie has become the most requested dish whenever we gather. During my neighborhood cookie exchange, I brought this instead just to shake things up and it disappeared before anyone asked where the cookies were.
The deep tartness of cranberries, cushioned in a silky curd and held together with a nutty, spiced crust, turns this pie into a surprise showstopper. A friend once called it “Christmas in a slice,” and I couldn’t agree more.
Every December, I bake this with my grandkids. They take turns patting the crust into the pie plate and sneak walnuts from the food processor when they think I’m not looking. Last week, Clara asked if we could add sparkles on top, so we made sugared cranberries just for fun.
It’s the kind of recipe that welcomes little hands and big hearts and makes your whole kitchen smell like the holidays. So if you’re ready for a dessert that’s equal parts bright, bold, and beautiful, this Cranberry Gingersnap Pie will bring it all to the table.
Short Description
Cranberry Gingersnap Pie blends tart cranberries and silky citrus curd in a buttery walnut-gingersnap crust. Topped with sugared cranberries and herbs, it’s a festive, vibrant dessert perfect for the holidays.
Key Ingredients
For the crust
- 10 ounces gingersnap cookies
- 2 cups walnuts
- 5 tablespoons brown sugar
- 8 tablespoons butter, melted
For the cranberry filling
- 24 ounces fresh cranberries
- 3 cups sugar, divided
- 6 eggs
- 4 egg yolks
- 1 cup fresh lemon juice
- Pinch of kosher salt
- 8 tablespoons butter (1 stick), room temperature, cut into pieces
For garnish
- Sugared cranberries
- Fresh thyme sprigs or mint leaves
Tools Needed
- Food processor
- 9-inch deep-dish pie plate
- Blender
- Medium and large saucepans
- Mesh strainer
- Spatula or wooden spoon
- Whisk
Cooking Instructions
Step 1: Prepare the crust
Preheat your oven to 350°F. In a food processor, pulse the gingersnap cookies until finely ground. You should have about 2 cups of crumbs.
Add walnuts and brown sugar, pulsing again until combined. Pour in the melted butter and pulse once or twice until everything holds together.
Step 2: Press and bake
Pat the crust mixture evenly into a deep 9-inch pie plate, pressing firmly across the bottom and up the sides. Bake for 10–15 minutes or until the crust is firm and slightly darker in color.
Let cool completely. You can do this a day ahead—just wrap it tightly and leave it at room temperature.
Step 3: Cook the cranberries
In a large saucepan, combine cranberries, 2 cups of sugar, and ½ cup water. Bring to a simmer over medium heat.
Reduce the heat and let it cook uncovered for about 15 minutes, until most of the berries have burst and the mixture thickens significantly. Let it cool for a few minutes, then blend until smooth.
Step 4: Make the curd
In a clean saucepan, whisk together the cranberry puree, remaining 1 cup sugar, eggs, egg yolks, lemon juice, and a pinch of salt.
Cook over medium heat, stirring constantly for about 10 minutes, or until the mixture thickens and coats the back of a spoon. Stay close to the stove you don’t want scrambled eggs.
Step 5: Strain and enrich
Push the thickened mixture through a mesh strainer to remove any solids. Gradually stir in the softened butter pieces until melted and incorporated, creating a glossy, creamy finish.
Step 6: Assemble and chill
Pour the warm cranberry curd into the cooled crust. Smooth the top and refrigerate until completely set, at least 4 hours or overnight for the cleanest slices.
Step 7: Garnish and serve
Just before serving, decorate with sugared cranberries and fresh thyme or mint leaves for a festive touch. Slice and serve chilled.
Why You’ll Love This Recipe
Bursting with real cranberry flavor
Bright and festive presentation
Spiced walnut crust adds depth and crunch
Make-ahead friendly for busy holidays
A fresh alternative to traditional pies
Kid-approved and elegant enough for guests
Naturally vibrant color no dyes needed
Easy to garnish beautifully
Mistakes to Avoid & Solutions
Undercooked crust
The crust can look done before it’s fully set.
Solution: Bake until the edges are firm and it smells nutty—about 15 minutes. If it crumbles when touched, it needs more time.
Grainy curd
Overheating the curd can scramble the eggs.
Solution: Stir constantly and don’t let the mixture boil. Remove from heat once it thickens enough to coat a spoon.
Lumpy filling after straining
Some skip straining, which leaves chunks in the curd.
Solution: Always strain the mixture to get a silky-smooth texture.
Curd not setting
If the filling is too loose, it may not slice well.
Solution: Be sure to chill it for at least 4 hours. For cleaner slices, chill overnight.
Tough crust
Packing the crust too hard can make it dense.
Solution: Press gently and evenly. Avoid compacting it too tightly against the pie plate.
Serving and Pairing Suggestions
Serve chilled with whipped cream
Pair with hot cider, spiced tea, or mulled wine
Great for holiday dessert buffets
Plate with extra sugared cranberries for garnish
Serve family-style with a pie server for ease
Storage and Reheating Tips
Store tightly covered in the refrigerator for up to 4 days
Do not freeze; texture will be compromised
Serve straight from the fridge or let sit at room temp for 20 minutes
Avoid reheating—this pie is best served cold
FAQs
1. Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work beautifully. No need to thaw—just simmer longer to reduce extra moisture.
2. Can I make the crust nut-free?
Absolutely. Replace the walnuts with more gingersnap crumbs or use oats or graham crackers instead.
3. How do I make sugared cranberries for garnish?
Toss fresh cranberries in simple syrup, then roll in granulated sugar. Let them dry on a rack before using.
4. Is lemon juice necessary?
Yes—lemon juice balances the tartness and helps the curd set properly. Lime juice can work in a pinch.
5. Can I bake the filling after pouring into the crust?
No baking needed. The filling sets through stovetop cooking and chilling. Avoid baking it again to preserve texture.
Tips & Tricks
Toast the walnuts before blending to deepen flavor
Use a glass pie plate to monitor browning on the crust
A silicone spatula helps get every bit of curd from the pan
Wipe the knife with a warm damp cloth between slices for cleaner cuts
Add orange zest to the curd for a citrus twist
Recipe Variations
Graham Cracker Crust: Swap gingersnaps and walnuts with 2½ cups graham cracker crumbs and 6 tablespoons melted butter for a milder flavor.
Orange-Cranberry Filling: Replace half the lemon juice with orange juice and add 1 tablespoon orange zest to give the pie a sweeter, fruitier finish.
Chocolate-Cranberry Pie: Drizzle melted dark chocolate over the chilled pie before serving for a bittersweet contrast to the tart curd.
Mini Tartlets: Press the crust into muffin tins and bake for 8 minutes. Fill each with cranberry curd and chill for individual servings.
Vegan Version: Use dairy-free butter and swap eggs with a mix of cornstarch (3 tablespoons) and water (½ cup), cooking until thickened.
Final Thoughts
This Cranberry Gingersnap Pie brings together the cozy aroma of spices, the brightness of citrus, and the bold punch of cranberries in one holiday-ready bite. It’s a pie that doesn’t whisper it sings, with every forkful offering creamy tang against a crunchy, toasty crust. In a season full of sugary sweets, this one manages to stand out while still feeling right at home.
In our house, it’s become a dessert we look forward to sharing, especially with friends who didn’t grow up with cranberries as a staple. A few have told me it’s changed their minds about the fruit entirely. And that’s the quiet magic of baking something unexpected.
Luscious Cranberry Gingersnap Pie
Ingredients
For the crust
- 10 ounces gingersnap cookies
- 2 cups walnuts
- 5 tablespoons brown sugar
- 8 tablespoons butter melted
For the cranberry filling
- 24 ounces fresh cranberries
- 3 cups sugar divided
- 6 eggs
- 4 egg yolks
- 1 cup fresh lemon juice
- Pinch of kosher salt
- 8 tablespoons butter 1 stick, room temperature, cut into pieces
For garnish
- Sugared cranberries
- Fresh thyme sprigs or mint leaves
Instructions
- Preheat oven to 350°F. Blend gingersnaps into fine crumbs, add walnuts and sugar, then pulse in melted butter until combined.
- Press mixture into a deep 9-inch pie dish. Bake 10–15 minutes until firm and golden. Cool completely.
- Simmer cranberries, 2 cups sugar, and ½ cup water for 15 minutes until thick. Let cool slightly, then blend smooth.
- Whisk puree with remaining sugar, eggs, yolks, lemon juice, and salt. Cook over medium heat, stirring until thick, about 10 minutes.
- Strain curd through mesh sieve. Stir in butter pieces until fully melted and smooth.
- Pour curd into crust. Smooth top and refrigerate 4 hours or overnight until set.
- Garnish with sugared cranberries and herbs. Slice and serve chilled.
