As I flipped through my favorite recipe book, a splash of ruby red caught my eye—Cranberry Gingersnap Pie. This stunning dessert is not just a feast for the eyes; it brings together a spicy gingersnap and walnut crumb crust with a bright, tangy cranberry curd filling that dances on your palate. The beauty of this pie goes beyond its looks; it’s an easy, crowd-pleasing centerpiece perfect for holiday gatherings and celebrations. Plus, it uses fresh cranberries, making it a delightful seasonal treat! Whether you’re hosting friends or treating yourself, this recipe will inspire joy in every bite. Are you ready to create something magical for your next occasion? Why is Cranberry Gingersnap Pie a Must-Try? Vibrant, Showstopping Appearance: This pie is a feast for the eyes, with its striking red curd contrasted by a crispy, spiced crust. Easy Preparation: Even novice bakers can whip it up, making it a stress-free holiday dessert. Seasonal Delight: Utilizing fresh cranberries, this recipe offers a burst of seasonal flavor, just like my Cranberry Balsamic Roast. Versatile Customization: Feel free to swap lime for lemon juice or adjust the nuts in the crust, allowing for personal touches. Crowd-Pleasing Flavors: Its sweet-tart balance ensures it’ll be a hit at your next gathering! Cranberry Gingersnap Pie Ingredients For the Crust Gingersnaps – Provides a spicy, sweet crust; substitute with Biscoff cookies for a delightful variation. Walnuts – Adds nuttiness and structure to the crust; can be replaced with more gingersnaps for nut-free versions. Brown Sugar – Enhances sweetness and depth in the crust; coconut sugar is a great alternative for a different flavor profile. Butter – Binds the crust ingredients and adds richness; coconut oil works as a dairy-free substitute. For the Filling Fresh Cranberries – The primary flavor component offering tartness; frozen cranberries can be used if fresh aren’t available. Sugar – Balances the tartness of the cranberries; use divided amounts for filling and cooking. Eggs – Provides structure and richness to the filling; beat them until pale for optimal results. Egg Yolks – Enhances richness and creaminess in the filling. Lemon Juice – Adds freshness and acidity to the filling; substituting lime juice can create a zesty twist. Kosher Salt – Elevates flavors in both the crust and filling. Room Temperature Butter for Filling – Ensures a smooth incorporation into the curd, enhancing richness. For the Garnish Sugar Cranberries – Adds visual appeal and a sweet crunch on top. Fresh Thyme Sprigs or Mint Leaves – Infuses a fresh herbal note that complements the sweet-tart filling beautifully. Step‑by‑Step Instructions for Cranberry Gingersnap Pie Step 1: Prepare the Crust Preheat your oven to 350°F (175°C). In a food processor, pulse the gingersnaps until they become fine crumbs. Next, add walnuts and brown sugar, blending until incorporated. Melt the butter and stir it into the crumb mixture until fully combined. This blend should resemble wet sand and hold together when squeezed. Step 2: Bake Crust Press the gingersnap mixture evenly into a 9-inch pie plate, ensuring the bottom and sides are firm. Bake in the preheated oven for 10-15 minutes until the crust is set and lightly golden. Keep an eye on it; you want a slight firmness to the touch. After baking, let the crust cool completely before adding the filling. Step 3: Cook Cranberries In a large saucepan, combine the fresh cranberries, 2 cups of sugar, and enough water to cover the cranberries. Cook over medium heat for about 15 minutes, stirring occasionally until the cranberries burst and the mixture thickens slightly. Once done, set the mixture aside to cool, then puree it in a blender or food processor until smooth. Step 4: Prepare Curd Filling In a clean saucepan, whisk the cranberry puree with eggs, egg yolks, remaining sugar, lemon juice, and a pinch of salt. Cook this mixture over medium heat, stirring constantly to prevent the eggs from scrambling. After approximately 10 minutes, you’ll know it’s ready when the curd thickens and coats the back of a spoon. Step 5: Strain and Finish Curd To ensure a silky texture, strain the curd mixture through a fine mesh sieve into a bowl, discarding any solids. Gradually add the room temperature butter, stirring until melted and fully incorporated. This adds richness and a smooth finish to your cranberry curd, making it perfect for your pie. Step 6: Assemble Pie Pour the luscious cranberry curd into the cooled gingersnap crust, using a spatula to smooth the top. Make sure the filling is evenly distributed. Now, let the pie chill in the refrigerator for at least 2 hours, allowing it to set and firm up beautifully before serving. Step 7: Garnish Once chilled, it’s time to add the finishing touches! Just before serving, top your stunning Cranberry Gingersnap Pie with sugared cranberries and a few sprigs of fresh thyme or mint. This garnish not only enhances the presentation but also complements the sweet-tart flavors of the pie, making it truly festive. How to Store and Freeze Cranberry Gingersnap Pie Fridge: Store your Cranberry Gingersnap Pie in the refrigerator, tightly covered with plastic wrap or foil, for up to 3 days to maintain its freshness. Freezer: If you want to enjoy it later, freeze slices of the pie in an airtight container for up to 2 months. Make sure to separate layers with parchment paper to prevent sticking. Reheating: To thaw, place slices in the fridge overnight. For a warm treat, reheat individual slices in the microwave for 15-20 seconds until slightly warmed, then enjoy! Make-Ahead Tip: This pie can be prepared 1-2 days ahead of serving; just keep it covered in the refrigerator until you’re ready to impress your guests. What to Serve with Cranberry Gingersnap Pie Experience the joy of completing your meal with delightful pairings that enhance every bite of this festive treat! Whipped Cream: A fluffy dollop adds richness and balances the tartness of the pie, making each slice feel indulgent. Vanilla Ice Cream: The creaminess of vanilla ice cream perfectly complements the pie’s vibrant flavors, creating an unforgettable contrast with every bite. Spiced Hot Apple Cider: Warm and aromatic, spiced cider echoes the cozy spices in the gingersnap crust while enhancing the berry flavor. Chocolate Ganache: Drizzling a silky chocolate ganache over each slice introduces a decadent twist that harmonizes beautifully with the cranberry’s tartness. Candied Ginger: Sprinkle some finely chopped candied ginger on top for an extra zing that amps up the spice and sweetness of your dessert. Fresh Fruit Salad: A mix of juicy, seasonal fruits refreshes the palate and adds a burst of color to your holiday table, making the meal even more inviting. Coffee or Espresso: A warm cup of coffee or a shot of espresso provides a cozy finish, enhancing the pie’s complex flavors and helping cleanse your palate. These delightful pairings will transform your Cranberry Gingersnap Pie into a complete desert experience that everyone will remember! Expert Tips for Cranberry Gingersnap Pie Choose Fresh Ingredients: Use fresh cranberries for the filling to achieve a vibrant flavor. Frozen cranberries can lead to a watery filling if not properly thawed. Perfecting the Crust: Make sure the crust is pressed firmly into the pie plate. A loose crust may crumble when sliced, so be firm during this step. Watch the Heat: When cooking the curd, maintain medium heat and stir continuously to prevent the eggs from scrambling—patience is key for a smooth Cranberry Gingersnap Pie! Cool Completely: Allow the pie to chill in the fridge for at least 2 hours before serving. This step ensures that it’s firm enough for clean slices. Garnish Creatively: Experiment with garnishes like edible flowers or additional zest for a pop of color and flavor that complements your pie beautifully. Cranberry Gingersnap Pie Variations Discover delightful ways to customize your Cranberry Gingersnap Pie, infusing personal touches that will tantalize your taste buds. Lime Twist: Substitute lime juice for lemon juice to give the filling a zesty kick. Nut Options: Use pecans or almonds instead of walnuts for a different nutty flavor. The buttery richness of pecans complements the tart cranberries beautifully. Cookie Swap: Replace gingersnaps with Biscoff cookies for a caramelized touch in the crust that enhances the overall sweetness. Individual Tarts: Use a muffin tin to create individual Cranberry Gingersnap Tarts for parties or gatherings. Miniature desserts are always a hit! Graham Cracker Crust: Opt for a graham cracker crust to simplify the process, offering a less spiced, yet delightful alternative. Spicy Additions: Add a sprinkle of cayenne or ground ginger to the filling for a little heat that contrasts wonderfully with the sweetness. Fruit Fusion: Mix in a handful of chopped strawberries or raspberries with the cranberry filling to enhance the fruitiness and provide a burst of flavor. Herb Infusion: Pair the garnished sugared cranberries with rosemary instead of thyme for a unique aromatic twist, elevating the visual appeal and flavor! Explore these variations as you prepare this show-stopper pie, and don’t forget the joy of sharing your creations with loved ones. For more flavorsome ideas, check out my delicious Cranberry Balsamic Roast that makes a great holiday pairing too! Make Ahead Options Cranberry Gingersnap Pie is a fantastic choice for meal prep, making your holiday gatherings stress-free! You can prepare the gingersnap crust up to 24 hours in advance; just bake it, let it cool, and store it tightly covered at room temperature. The cranberry curd can also be made up to 3 days ahead. Simply cook the cranberries and combine them with the eggs, but don’t assemble the pie until the day of serving. To maintain quality, ensure the curd cools completely before storing it in an airtight container. When you’re ready to serve, pour the curd into the cooled crust and chill the pie for at least 2 hours. This will guarantee a delicious result with minimal day-of effort! Cranberry Gingersnap Pie Recipe FAQs How do I choose the best fresh cranberries? Absolutely! When selecting fresh cranberries, look for ones that are firm, plump, and bright in color. Avoid berries with dark spots or any that look shriveled, as these indicate overripeness. Fresh cranberries typically are in season from late September to early January, making them perfect for holiday pies! What’s the best way to store leftover Cranberry Gingersnap Pie? Very! Store your pie in the refrigerator, tightly covered with plastic wrap or aluminum foil, for up to 3 days. This will keep it fresh and delicious. If you want to keep it longer, consider freezing it—see below for more details! Can I freeze Cranberry Gingersnap Pie? Absolutely! To freeze, slice the pie and place individual slices in an airtight container, separating layers with parchment paper to prevent sticking. This method allows you to enjoy pie on future occasions. The pie can be frozen for up to 2 months. When you’re ready to indulge, thaw the slices in the fridge overnight or warm them in the microwave for 15-20 seconds. Why is my cranberry curd filling not thickening properly? Very! If your cranberry curd isn’t thickening as expected, it might be due to cooking at too low of a temperature or not stirring continuously. Keep cooking the mixture over medium heat while whisking constantly until it coats the back of a spoon, which usually takes about 10 minutes. If it’s stubborn, give it a few extra minutes, but be cautious not to let it scramble—the key is patience! Are there any dietary considerations with the ingredients? Absolutely! If you’re making this pie for someone with nut allergies, you can easily substitute the walnuts in the crust with more gingersnaps for a nut-free alternative. Additionally, using coconut oil instead of butter makes it a suitable option for those who are dairy-free. Always be sure to check your labels and communicate with your guests regarding any dietary restrictions. How far in advance can I make the Cranberry Gingersnap Pie? You can make this delightful pie 1-2 days ahead of your event! Just make sure it’s tightly covered in the refrigerator to preserve its flavor and texture. Preparing ahead not only saves you time but ensures you have less stress leading up to your gathering—what a win-win! Cranberry Gingersnap Pie: A Festive Holiday Delight Cranberry Gingersnap Pie is a vibrant dessert featuring a spicy gingersnap crust and a tangy cranberry filling, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 45 minutes minsChilling Time 2 hours hrsTotal Time 3 hours hrs 15 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust2 cups Gingersnaps Substitute with Biscoff cookies for variation.1 cup Walnuts Can substitute with more gingersnaps for nut-free version.1/2 cup Brown Sugar Coconut sugar is a great alternative.1/2 cup Butter Coconut oil works as a dairy-free substitute.For the Filling2 cups Fresh Cranberries Frozen cranberries can be used if fresh aren’t available.2 cups Sugar Divided amounts for filling and cooking.3 large Eggs Beat until pale for optimal results.2 large Egg Yolks Enhances richness and creaminess.1 tablespoon Lemon Juice Substituting lime juice creates a zesty twist.1/4 teaspoon Kosher Salt1/2 cup Room Temperature Butter for Filling Ensures smooth incorporation into the curd.For the Garnish1 cup Sugar Cranberries Adds visual appeal and a sweet crunch on top.1 small Fresh Thyme Sprigs or Mint Leaves Infuses a fresh herbal note. Equipment food processor9-inch Pie PlateLarge saucepanBlender or Food ProcessorFine-mesh sieve Method Prepare the CrustPreheat your oven to 350°F (175°C). In a food processor, pulse the gingersnaps until they become fine crumbs. Add walnuts and brown sugar, blending until incorporated. Melt the butter and stir it into the mixture until fully combined.Bake CrustPress the mixture evenly into a 9-inch pie plate, ensuring it’s firm. Bake for 10-15 minutes until set and lightly golden. Let cool completely.Cook CranberriesIn a large saucepan, combine cranberries, 2 cups of sugar, and enough water to cover them. Cook over medium heat for about 15 minutes, until the cranberries burst and the mixture thickens. Puree in a blender until smooth.Prepare Curd FillingIn a saucepan, whisk the cranberry puree with eggs, egg yolks, remaining sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring constantly until the curd thickens.Strain and Finish CurdStrain the curd mixture through a fine mesh sieve into a bowl. Gradually add the room temperature butter, stirring until melted and fully incorporated.Assemble PiePour the cranberry curd into the cooled crust, smoothing the top. Chill in the refrigerator for at least 2 hours.GarnishTop with sugared cranberries and fresh thyme or mint before serving. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 1mg NotesExperiment with garnishes like edible flowers for additional color and flavor. Tried this recipe?Let us know how it was!
