Cranberry Gingersnap Pie Recipe

Why You’ll Love Cranberry Gingersnap Pie Recipe

I enjoy this recipe because it’s full of contrast in the best way. I like how the crunchy, spiced crust supports the tangy cranberry filling, and the cream cheese layer softens everything just enough. It’s a pie I reach for during the holidays or anytime I want a dessert that feels special without being overly complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the gingersnap crust
2 cups gingersnap cookie crumbs (about 30 cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the cranberry filling
2 cups fresh or frozen cranberries (thawed if frozen)
3/4 cup granulated sugar (adjust based on tartness)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the cream cheese layer (optional)
8 oz cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip)

Directions

I begin by preheating the oven to 350°F (175°C). To make the crust, I mix the gingersnap cookie crumbs, granulated sugar, and melted butter until evenly combined. I press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, then bake it for 10 minutes until set. I remove it from the oven and let it cool.

For the cranberry filling, I combine the cranberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt in a saucepan. I cook the mixture over medium heat, stirring occasionally, until the cranberries burst and the filling thickens. Once done, I remove it from the heat and let it cool slightly.

If I’m using the cream cheese layer, I beat the softened cream cheese with the powdered sugar and vanilla extract until smooth, then gently fold in the whipped topping. I spread this mixture evenly over the cooled crust.

I pour the cranberry filling over the cream cheese layer, or directly onto the crust if skipping the cream cheese. I bake the pie for 15 to 20 minutes until the filling is bubbly and the crust is lightly browned. After baking, I let the pie cool to room temperature, then refrigerate it for at least 2 hours before serving.

Servings and Timing

I usually slice this pie into about 8 servings. Prep time takes around 20 minutes, cook time is about 30 minutes, and the total time comes to roughly 50 minutes, not including chilling time.

Variations

I sometimes add orange zest to the cranberry filling for a citrusy note. When I want extra spice, I mix a pinch of ground ginger or cloves into the filling. I also enjoy making mini pies using a muffin tin for individual servings.

Storage/Reheating

I store leftover pie covered in the refrigerator for up to 4 days. I serve it chilled or let it sit at room temperature for a short time before slicing. I don’t usually reheat this pie, as it’s best enjoyed cool.

FAQs

Can I use dried cranberries instead of fresh?

I don’t recommend it because dried cranberries won’t break down the same way or provide the same tartness.

Is the cream cheese layer necessary?

I like it for extra creaminess, but the pie is still delicious without it.

Can I make this pie ahead of time?

I often make it a day in advance, and it sets beautifully overnight.

How tart is the cranberry filling?

I find it pleasantly tart, and I adjust the sugar depending on how sweet my cranberries are.

Can I use a store-bought crust?

I can, but I really prefer the gingersnap crust for its flavor and texture.

Does this pie need to stay refrigerated?

I keep it refrigerated because of the cream cheese layer and cranberry filling.

Can I freeze this pie?

I don’t usually freeze it, as the texture of the filling can change.

What’s the best way to slice clean pieces?

I use a sharp knife and wipe it clean between slices.

Can I make it gluten-free?

I use gluten-free gingersnap cookies to make the crust gluten-free.

Is this a good holiday dessert?

I think it’s perfect for holidays because of its bold color and seasonal flavors.

Conclusion

I keep this cranberry gingersnap pie recipe for times when I want a dessert that stands out. With its spiced crust, tangy filling, and optional creamy layer, it’s a pie I love serving when I want something memorable, festive, and full of flavor.