Cranberry Gingersnap Pie

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Cranberry Gingersnap Pie ~

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant pie going to be everybody’s holiday favorite!

Cranberry Gingersnap Pie brings a little va-va-voom to the traditional dessert table! ~

I’m all for tradition, and in my house, the tradition is that every year we bring something new to our holiday tables.  This year it’s going to be Cranberry Gingersnap Pie.  (Oh boy, is this one going to wow you.)  I’m gaga over cranberries this year, I can’t stop playing with them ~ they’re my winter equivalent of lemons and they just seem to wake everything up.  It’s all about how many bags I can cram in my freezer (12 at last count.)

Cranberry Gingersnap Pie is a silky cranberry curd filling inside a spicy gingersnap crumb crust ~ yum! ~

This easy cranberry pie recipe is simply a crumb crust filled with a homemade curd, but it’s the glorious flavors that make it so special.  For the crust I used my absolute favorite gingersnaps ~ Nyåkers ~ they come in a beautiful tin from Sweden, they’re super thin and crisp, and the flavor is bright and peppery.  (These are the same cookies I used for the crust of my famous Lemon Crunch Bars, too)  These gingersnaps in the pretty tin make a great gift if you can keep from eating the cookies first (we never can.)  But don’t worry if you don’t have them, any gingersnap cookie will work.

What makes this crust stand out from the rest, apart from the spicy gingersnaps, is that it has an equal amount of walnuts processed right along with the cookies — so good!

As good as the crust is, the most thrilling part of this pie, if you ask me, is that crimson pool of glossy curd in the middle.  The curd filling starts with tart fresh pureed cranberries that are mixed with eggs, extra yolks, sugar and lemon juice, and cooked until thick.  You might recall I have a Microwave Cranberry Curd recipe on the blog, and that would work, too.  The microwave recipe produces a fluffier, lighter curd, and either will be fantastic.

Making Cranberry Gingersnap Pie ~

After the curd is cooked, and while it’s still warm, I whisk in some room temperature butter which helps to make it extra glossy.  Don’t you just want to dive right in??

Curd recipes often call for slow cooking over a double boiler…I never bother with that and cook my curds either in the microwave, (have you tried my insanely Easy Microwave Citrus Curd?) or on the stove top.  The secret to a perfect curd without all that fuss is medium heat, constant stirring, and a final straining to remove any lumps.

Cranberry curd filling for Cranberry Gingersnap Pie ~

I garnished the pie with sugared cranberries for a festive look.  I used thyme for a touch of green, but small mint leaves would be great too.

I sugar my cranberries the easy way, there’s no need for the beaten egg whites or a boiled sugar syrup.  I just take damp cranberries and roll them in granulated sugar.  The sugar sticks just fine.

A gorgeous Cranberry Gingersnap Pie for the holiday season ~


tvfgi recommends: Nyåkers Swedish Gingersnaps

Nyåkers comes in the pretty decorated tin, which I always re-use to give holiday cookies or store ornaments, etc.  (I can’t bear to throw it away.)  These Swedish spice cookies have a cult following, and they make a great gift, just send them straight from Amazon.  I send a tin to my Dad every year.

Reader Rave ~

I took this to a pie potluck at work and it was a HUGE hit! The recipe seems foolproof to me; I followed your instructions exactly and my curd set up beautifully. The hardest part was not eating all the curd before I poured it into the crust. I will definitely make it again. And multiple colleagues (many of whom are accomplished bakers) asked me for the recipe!”  ~Katie


*This recipe is slightly adapted from bon appétit

Cranberry Gingersnap Pie
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119 ratings

Cranberry Gingersnap Pie


  • 5 ounces gingersnaps
  • 1 cup walnuts
  • 3 Tbsp brown sugar
  • 4 Tbsp butter, melted
  • 12 ounce bag of fresh cranberries
  • 1 1/2 cups sugar, DIVIDED
  • 3 large eggs
  • 2 egg yolks
  • pinch of salt
  • 1/2 cup fresh lemon juice
  • 1/2 stick (4 Tbsp) unsalted butter, at room temp and cut in pieces
  • sugared cranberries
  • fresh thyme sprigs or mint leaves


  1. Set oven to 350F
  2. Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
  3. Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  4. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth.
  5. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir!
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
  8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
  9. Decorate with sugared cranberries if you like.
  10. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

Make it your own ~

  • Any firm curd will work in this pie, so feel free to experiment.



don’t forget to pin this cranberry gingersnap pie!

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant pie going to be everybody's holiday favorite! #pie #cranberries #holidays #Thanksgiving #thanksgivingpie #holidaydessert #crumbcrust #cranberrycurd #cranberrypie @gingernsapcrust #gingersnaps #recipe #curd



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  • Reply
    February 8, 2019 at 10:41 am

    I made this pie for my collegiate triathlon team– it was devoured in minutes at our Friendsgiving celebration. Still getting rave reviews, three months later! Thanks for a great recipe.

    • Reply
      February 8, 2019 at 10:44 am

      Oh thanks for coming back to let me know Alex, that’s always great when the raves keep coming in so long after :)

  • Reply
    PIE#4 Cranberry Gingersnap Pie – Pie With Friends
    January 23, 2019 at 12:14 pm

    […] This recipe is not original with me and was found via a blog by Sue – The View From the Great Island while I was poking around on […]

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  • Reply
    December 31, 2018 at 1:08 pm

    I just made this for our annual New Years Eve/Friendsgiving celebration and I’m so excited to try it! I tasted the leftover curd and it was fabulous! Thank you!

    • Reply
      December 31, 2018 at 1:58 pm

      Enjoy Lindsay and Happy New Year :)

  • Reply
    Heide Hancock
    December 17, 2018 at 10:25 pm

    Love, love, love this recipe. It’s a showstopper on the dessert table. The brightness and color really pop. Trader Joe’s has amazing, really thin ginger snaps that work perfect for the crust. Will make it again for Christmas. Thank you for this!

  • Reply
    December 9, 2018 at 4:37 pm

    I was wondering how long this pie keeps and how it should be stored. Have you tried freezing it. Thanks so much! It’s gorgeous.

    • Reply
      December 9, 2018 at 5:06 pm

      I haven’t tried freezing it, but I have kept it in the fridge for a couple of days. Crumb crusts do tend to get soggy over time, so it’s best, if possible, to make it the same day. You can make all the elements ahead and assemble later, though.

  • Reply
    December 9, 2018 at 2:56 pm

    This looks delicious! I’m wondering if there’s a nut free alternative that would still allow you to use the ginger snaps for a crust??

    • Reply
      December 9, 2018 at 4:00 pm

      I recommend leaving them out and adding a bit more crumbs, so you’ll have a basic gingersnap crust.

  • Reply
    Penny Brennan
    December 4, 2018 at 6:05 pm

    I made this pie and loved it! So did all of my guests!

    • Reply
      December 4, 2018 at 6:18 pm


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  • Reply
    S. Nadia
    December 1, 2018 at 12:11 pm

    I have to say, this is an incredible pie. It’s my favorite now, and it was such a hit on Thanksgiving, that I now get requests to make this for birthdays! Am actually making this for my husband’s birthday right now. I’m not sure how it was for you, but the walnut flavor overpowered the crust for me, even though I used the measurements in this recipe and they were new walnuts. So I just make a gingersnap/graham cracker crust and it is *perfection*. I wonder how it was for other folks (it might be a taste or preference thing) but regardless this is a gorgeous yummy pie and THANK YOU for sharing it! It’s a permanent fixture in my home and a part of our traditions now!

    • Reply
      December 1, 2018 at 12:22 pm

      Hope this pie brings you and our family many happy memories :)

  • Reply
    Cranberry lime pie with ginger bread crust – A Better Life Blog
    November 30, 2018 at 2:45 pm

    […] It took me forever to find this recipe. I was having such a hard time getting inspired and I knew if I looked hard enough I would find the “needle in the haystack”. The cranberry pie came out amazing and I will be making two for Christmas this year. I cut down the sugar in this recipe so if you like it super sweet feel free to add more sugar. The combinations of flavors really packs a punch! For the original recipe please visit Sue’s blog. […]

  • Reply
    Mikayla Medford
    November 29, 2018 at 9:45 pm

    I was searching for so long online to get some inspiration for my families Thanksgiving. The photos are what drew me in and then I read the title I fell in love. Ended up tweaking the recipe a bit and my GOSH!!!! it was phenomenal the tart from the cranberries goes well with the ginger crust. Great photos and recipe. Thank you for the inspiration and I will be posting the recipe inspired up on my blog shortly.

    • Reply
      November 30, 2018 at 7:16 am

      I’m so glad you loved this pie Mikayla, it makes quite a statement on the table and so many people have reported back about loving the flavor. I’m going to make it again this Christmas :)

  • Reply
    November 28, 2018 at 8:28 am

    Hi Sue! This pie looks gorgeous and I’m excited to make it this weekend for a Friendsgiving celebration. Do you think this crust would hold up in a 9-inch tart pan? Or would it be too delicate? Also, do you have gingersnaps you recommend? I also thought maybe Biscoff-type cookies would be tasty – I’d love your thoughts! Thank you!

    • Reply
      November 28, 2018 at 8:33 am

      I *think* the crust should hold up in a tart pan if you pack it firmly and are careful when removing it. I love the very thin gingernsaps, like Nyackers or similar, but honestly any brand will work, you’re going to crush them anyway, so it’s just the flavor that matters. You can definitely use any other type of cracker/cookie to experiment with, too. I’m intrigued by the idea of using the deep chocolate Nabisco Famous Wafers ;)

  • Reply
    November 27, 2018 at 10:23 pm

    Hello! Just wanted to share that I made this for Thanksgiving and it was phenomenal! I have Celiac so I used gluten free gingersnaps, and Earth Balance vegan butter for my dairy-free husband, and had no issues with texture or flavor. I also added a meringue topping, and it was a big hit with everyone. Thank you for this great recipe:

    • Reply
      November 28, 2018 at 6:51 am

      Thanks so much Faith, it’s great to know that your adjustments work, and I think a meringue topping sounds wonderful. I bet it was pretty, too.

  • Reply
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  • Reply
    November 23, 2018 at 9:33 am

    I took this to a pie potluck at work and it was a HUGE hit! The recipe seems foolproof to me; I followed your instructions exactly and my curd set up beautifully. The hardest part was not eating all the curd before I poured it into the crust. I will definitely make it again. And multiple colleagues (many of whom are accomplished bakers) asked me for the recipe!

  • Reply
    November 22, 2018 at 4:22 pm

    I made this pie today to spice up our boring Thanskgiving dessert table… It was a huge hit!! This recipe will definitely be used again.

    • Reply
      November 22, 2018 at 5:14 pm

      Yay! Happy Thanksgiving :)

  • Reply
    November 22, 2018 at 12:28 pm

    I never ever leave comments, but this pie is sooooooooo good. I can not get over that cranberry curd. It is pure heaven, and looks stunning! Thank you, and Happy Thanksgiving!!

    • Reply
      November 22, 2018 at 12:59 pm

      Thanks Sylvie, and Happy Thanksgiving to you!

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