If you want to wow your friends and family with a dessert that’s bursting with tangy-sweet cranberry flavor and a warm, spicy crunch from the crust, this Cranberry Gingersnap Pie Recipe is your new best friend. The crisp gingersnap crumb crust pairs perfectly with the luscious, velvety cranberry filling, creating a beautiful harmony of textures and tastes that feels like a festive hug on a plate. Whether you’re serving it for the holidays or craving a special treat, this pie is guaranteed to bring a joyful sparkle to your dessert table.

Cranberry Gingersnap Pie Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients for this pie is a breeze, and each one plays an unforgettable role in building layers of flavor, texture, and color that make this pie truly shine.

Gingersnaps (5 ounces): These add that signature spicy crunch to the crumb crust, elevating every bite.
Walnuts or pecans (1 cup): They lend a rich nuttiness and help bind the crust for perfect texture.
Brown sugar (3 tablespoons): Sweetens the crust with a deep, molasses-like flavor.
Butter, melted (4 tablespoons): Brings it all together into a buttery, crisp crust base.
Fresh cranberries (12 ounces): The star of the filling, tart and vibrant, or frozen can be used if fresh isn’t available.
Sugar (1 1/2 cups, divided): Balances the tartness and helps the filling set beautifully.
Eggs (3 large) and egg yolks (2): Give the filling richness and help it thicken into a luscious curd.
Salt (pinch): Enhances all the flavors without overpowering them.
Fresh lemon juice (1/2 cup): Adds a bright, fresh zing to complement the cranberries.
Unsalted butter, at room temp, cut into pieces (4 tablespoons): Stirred in at the end, it makes the filling silky smooth and luxurious.
Sugared cranberries and fresh thyme sprigs or mint leaves (for garnish): Add visual charm and an extra burst of holiday spirit.

How to Make Cranberry Gingersnap Pie Recipe

Step 1: Prepare the crust

Start by preheating your oven to 350°F and lightly spraying your 9-inch pie plate with cooking spray to prevent sticking. Crush those aromatic gingersnaps in a food processor until they turn into fine crumbs—about a heaping cup worth. Add in your choice of walnuts or pecans plus brown sugar, then blend again until all ingredients are finely ground. Finally, toss in the melted butter and pulse just briefly to bring everything together. Press this fragrant crumb mixture evenly into your pie plate and up the sides, then bake for 10 to 12 minutes until it’s golden and crisp. Let it cool while you prepare the filling—this crust will hold your luscious cranberry curd beautifully.

Step 2: Cook the cranberry filling

In a saucepan, combine the fresh cranberries, 1 cup of sugar, and 1/4 cup water, bringing them to a gentle simmer. Lower the heat and cook uncovered for about 15 minutes, stirring occasionally, until the berries pop and thicken into a vibrant, rich sauce. Let the mixture cool slightly, then puree until silky smooth—this forms the flavorful heart of your pie.

Step 3: Make the cranberry curd

Whisk together the cranberry puree, eggs, egg yolks, pinch of salt, lemon juice, and the remaining 1/2 cup sugar in a clean saucepan. Over medium heat, cook this mixture steadily, stirring constantly until it thickens enough to coat the back of a spoon—this usually takes around 10 minutes. Keep a close eye so it doesn’t overcook, and once it reaches just the right thickness and bubbles up gently, remove it from heat. Push the curd through a fine mesh strainer to ensure it’s silkily smooth, then stir in the room temperature butter pieces bit by bit until the filling gains a glossy, luscious texture.

Step 4: Assemble and chill

Pour your beautiful cranberry curd into the cooled gingersnap crust and smooth it out evenly. Now, the hardest part—let your pie chill for about 2 hours or until the filling is fully set and firm. This step allows all the flavors to marry and the texture to perfect itself into a sliceable delight.

How to Serve Cranberry Gingersnap Pie Recipe

Garnishes

Topping your pie with sugared cranberries adds a sparkling, sugary crunch that looks almost too pretty to eat. Pair that with fresh thyme sprigs or mint leaves to bring a fragrant herbal note and a pop of color. These simple garnishes make your dessert feel festive and elevated with minimal effort.

Side Dishes

This pie is a showstopper on its own, but it pairs beautifully with freshly whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of caramel sauce. These accompaniments add creaminess and contrast that complement the tart filling and spicy crust perfectly.

Creative Ways to Present

For a fun twist, serve individual mini cranberry gingersnap pies in ramekins or mason jars, layering cranberry curd with crushed gingersnap crumbs topped with whipped cream. Alternatively, slice and plate with a few fresh cranberries and a drizzle of lemon glaze for an elegant dessert presentation sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying, wrap any leftover cranberry gingersnap pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and the flavors only deepen as it sits.

Freezing

If you want to make the pie well in advance, you can freeze it. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve its fantastic texture and flavor.

Reheating

Because the pie is best served chilled, reheating isn’t recommended. However, if you prefer a slightly softer filling, let slices sit at room temperature for about 20 minutes. This subtle warming lets the curd soften without losing that lovely tart freshness.

FAQs

Can I use frozen cranberries for the Cranberry Gingersnap Pie Recipe?

Absolutely! Frozen cranberries work just as well as fresh ones in this recipe. Just thaw them slightly before cooking, and the filling will be just as delicious.

Is it possible to make the crust nut-free?

Yes! You can skip the walnuts or pecans and simply add more gingersnap crumbs to compensate. The crust will still hold together nicely and taste fantastic.

How long does the pie need to chill before serving?

Chilling the pie for about 2 hours is ideal. This time allows the cranberry curd to fully set, making it easier to slice and more enjoyable to eat.

Can I substitute graham crackers for gingersnaps in the crust?

You can! Graham crackers or even plain chocolate wafers make a great alternative if you want to switch up the flavor or don’t have gingersnaps on hand.

What’s the best way to sweeten sugared cranberries for garnish?

Simply roll fresh cranberries in granulated sugar while they’re damp, then let them dry on parchment paper. They’ll harden into little sparkling gems perfect for decorating your pie.

Final Thoughts

This Cranberry Gingersnap Pie Recipe is truly a treasure to have in your dessert arsenal. Its vibrant, tangy filling paired with a warmly spiced crust creates a festive treat that brings smiles around the table. Whether for holidays or any special gathering, give this recipe a try—you’ll discover a new favorite that feels like a cozy celebration in every bite.

Cranberry Gingersnap Pie Recipe