Spiced Cranberry Gingersnap Pie

Cranberry Gingersnap Pie always seems to arrive right when the year starts slowing down. One snowy afternoon, my neighbor was testing holiday desserts ahead of a winter market, her kitchen crowded with cooling racks and handwritten notes.

Across town, a friend was planning a small Friendsgiving redo after travel delays pushed celebrations into December. At the same time, my sister was visiting with her kids, hoping for a dessert that felt festive but not heavy after a long weekend of rich meals.

That weekend, the house smelled like ginger, citrus, and butter as conversations overlapped in the kitchen. Someone was sugaring cranberries at the counter, another was cracking eggs, and a playlist of old jazz records filled the quiet moments.

The tart cranberry curd balanced the warm spice of the crust in a way that felt bright and grounding at once. Cranberry Gingersnap Pie didn’t steal attention from the gathering, but it anchored it, giving everyone a reason to linger just a little longer at the table.

Short Description

Cranberry Gingersnap Pie features a crisp gingersnap walnut crust filled with silky cranberry lemon curd. It’s bold, tangy, and perfectly balanced for holiday tables and winter gatherings.

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 or high-powered blender
• Deep 9-inch pie dish
• Medium saucepan
• Fine mesh sieve
• Whisk
• Rubber spatula
• Mixing bowls

Cooking Instructions

step 1: prepare the crust
Preheat the oven to 350°F. Add gingersnap cookies to a food processor and blend into fine crumbs.

Add walnuts and brown sugar, then pulse until finely ground. Pour in melted butter and pulse until the mixture resembles damp sand.

step 2: bake the crust
Press the crumb mixture firmly into the bottom and sides of a deep 9-inch pie dish. Bake for 10 to 15 minutes until set and lightly golden.

The crust should feel firm to the touch. Cool completely before filling.

step 3: cook the cranberries
In a saucepan over medium heat, combine cranberries, 2 cups of sugar, and ½ cup water.

Simmer for about 15 minutes, stirring occasionally, until cranberries burst and the mixture thickens. Remove from heat and let cool slightly.

step 4: blend the cranberry base
Transfer the cranberry mixture to a blender and blend until completely smooth. Return the puree to the saucepan.

step 5: make the curd
Whisk remaining sugar, eggs, egg yolks, lemon juice, and salt into the cranberry puree.

Cook over medium heat, stirring constantly, for about 10 minutes until thick enough to coat the back of a spoon. Do not let it boil.

step 6: strain and finish
Strain the curd through a fine mesh sieve into a bowl. Stir in butter pieces until fully melted and smooth.

step 7: fill and chill
Pour the finished curd into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight until fully set.

step 8: garnish and serve
Top with sugared cranberries and fresh thyme or mint before slicing. Serve chilled.

Why You’ll Love This Recipe

Striking balance of tart and sweet

Crisp spiced crust with creamy filling

Make-ahead friendly

Naturally gluten-free crust option if needed

Elegant presentation with minimal decorating

Perfect for winter holidays and special dinners

Mistakes to Avoid & Solutions

Crust crumbling after baking
This usually means not enough butter.
Solution: Press firmly and ensure the mixture is evenly moist before baking.

Curd too thin
Undercooking prevents proper setting.
Solution: Cook until the curd thickens noticeably and coats the spoon.

Curd boiling
Boiling can scramble the eggs.
Solution: Keep heat at medium and stir constantly.

Grainy texture
Skipping the straining step leaves bits of egg or cranberry skin.
Solution: Always strain through a fine mesh sieve.

Pie not fully set
Insufficient chilling time causes soft slices.
Solution: Chill at least 4 hours or overnight.

Serving and Pairing Suggestions

Serve chilled with lightly whipped cream

Pair with coffee, espresso, or black tea

Add vanilla ice cream for contrast

Ideal for holiday dessert tables

Slice thin for buffet-style serving

Storage and Reheating Tips

Store covered in the refrigerator for up to 4 days

Do not freeze, as curd texture may change

Serve straight from the fridge for clean slices

Wipe knife between cuts for sharp edges

FAQs

1. Can I use frozen cranberries?
Yes, thaw completely and drain excess liquid before cooking.

2. Can the crust be made ahead?
Yes, bake and store at room temperature up to 1 day in advance.

3. Is this pie very tart?
It’s bright and tangy but balanced by sugar and the spiced crust.

4. Can I reduce the sugar?
You can slightly reduce it, but too little will affect texture and balance.

5. Can I use a different nut in the crust?
Pecans or almonds work well as substitutes.

Tips & Tricks

Chill the pie dish before filling to help the curd set evenly

Use fresh lemon juice for the cleanest flavor

Let the curd cool slightly before pouring to avoid softening the crust

Garnish just before serving for the freshest look

Warm your knife under hot water for smooth slicing

Recipe Variations

Orange Cranberry Gingersnap Pie
Replace ½ cup lemon juice with fresh orange juice and add 1 teaspoon orange zest to the curd.

Nut-Free Crust
Use extra gingersnaps in place of walnuts and increase butter by 1 tablespoon.

Spiced Cranberry Chocolate Pie
Add 4 ounces melted dark chocolate to the strained curd for a deeper, richer filling.

Mini Cranberry Gingersnap Pies
Press crust into tart pans and reduce chill time to 2 hours for individual servings.

Final Thoughts

Cranberry Gingersnap Pie carries a quiet confidence that suits winter gatherings beautifully. It doesn’t rely on heavy sweetness or elaborate decoration to feel special. The contrast of textures and flavors keeps each bite interesting, and the color alone brightens the table.

Sharing this pie often leads to small pauses after the first forkful, the kind where conversation slows and attention shifts to the plate. It feels thoughtful, intentional, and just festive enough. Cranberry Gingersnap Pie has a way of closing a meal with clarity and warmth, making the moment linger a little longer.