There’s something special about combining tangy cranberries with the warm, spicy notes of ginger. One holiday, while searching for the perfect dessert to bring to a family gathering, I stumbled upon this delightful Cranberry Gingersnap Pie recipe. The very idea of transforming gingersnap cookies into a luscious, creamy pie filled with bursting berries had my taste buds tingling with excitement.
What I love about this recipe is its versatility. It’s a stunning centerpiece for holiday feasts but equally perfect for a casual weeknight treat. Just imagine the smile on your loved ones’ faces when they take a bite; the sweet and slightly tart cranberry filling perfectly balances with the rich cream cheese layer beneath. Plus, the gingersnap crust adds an unexpected crunch that elevates the entire dish.
Best of all, this recipe is surprisingly simple. With just a bit of prep time, you’ll have a show-stopping dessert that’s bound to impress, making your kitchen feel like a warm, inviting haven. Ready to experience this heavenly combination? Let’s dive into the recipe!
Why You'll Love This Cranberry Gingersnap Pie
- This Cranberry Gingersnap Pie is incredibly easy to make, allowing you to impress your friends and family without spending hours in the kitchen.
- The combination of sweet cranberries and spicy ginger gives it a flavor profile that is both refreshing and comforting, making it a hit at any gathering.
- Its versatility shines through as it can be served at festive occasions or as a delightful everyday treat.
- With its vibrant colors and creamy layers, this pie is visually stunning and is sure to be a crowd-pleaser that garners compliments from every guest.
Cranberry Gingersnap Pie Ingredients
• Get ready for a delicious dessert adventure!
For the Crust
- Gingersnap cookie crumbs – these provide a spicy base that’s perfect for your pie.
- Granulated sugar – adds a touch of sweetness to balance the spices.
- Unsalted butter – binds the crumbs together, creating a rich and buttery crust.
For the Filling
- Fresh or frozen cranberries – the star of this dish, bursting with tartness in every bite.
- Granulated sugar – sweetens the tart cranberries for a perfect flavor contrast.
- Cornstarch – thickens the filling and gives it the ideal consistency.
- Lemon juice – enhances the cranberries’ flavors with a bright, zesty note.
- Vanilla extract – adds warmth and depth to the overall taste.
- Ground cinnamon – infuses the filling with a comforting spiciness.
- Salt – enhances all the other flavors, making them pop.
For the Cream Cheese Layer
- Cream cheese – creates a creamy and rich layer that complements the filling beautifully.
- Powdered sugar – sweetens the cream cheese, making it delightful and smooth.
- Vanilla extract – mirrors the flavor in the filling for a harmonious taste.
- Whipped topping – lightens the cream cheese mixture, making it airy and fluffy.
This Cranberry Gingersnap Pie recipe promises a delightful combination of flavors and textures that will leave your friends and family coming back for more!
How to Make Cranberry Gingersnap Pie
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Preheat your oven to 350°F (175°C). Setting the oven early ensures it’s perfectly heated when your pie is ready to bake.
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Mix the gingersnap cookie crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the crumbs are evenly coated, creating a delicious mixture for your crust.
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Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. This forms a solid base, so bake it for 10 minutes until set. Let it cool after removing from the oven.
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Combine cranberries, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt in a medium saucepan. This mixture will create a fragrant filling!
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Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens. This should take about 10–15 minutes; it will look beautifully glossy when ready. Remove from heat and let it cool slightly.
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Beat together the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Make sure it’s smooth and creamy—this layer will elevate your pie!
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Fold in the whipped topping gently until fully combined. This adds lightness to your cream cheese layer, giving it a delightful texture.
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Spread the cream cheese layer evenly over the cooled gingersnap crust if you’re using it. This adds a lovely creaminess underneath the tart cranberry filling.
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Pour the cranberry filling over the cream cheese layer or directly onto the crust if you opted out of the cream cheese. Either way, it’s going to be delicious!
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Bake the pie in the preheated oven for 15–20 minutes. You’ll know it’s ready when the filling is bubbly and the crust is lightly browned.
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Cool the pie at room temperature before refrigerating for at least 2 hours. This allows the flavors to meld beautifully—patience pays off!
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Slice the pie and serve chilled or at room temperature. Enjoy the joy in your loved ones’ faces as they dig in!
Optional: Garnish with mint leaves or a sprinkle of cinnamon for an extra touch!
Exact quantities are listed in the recipe card below.
What to Serve with Cranberry Gingersnap Pie?
This charming pie pairs beautifully with various dishes that enhance its sweet-tart flavor and creamy texture.
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Vanilla Ice Cream: The creamy, silky texture of vanilla ice cream complements the hints of ginger while adding a delightful chill. Serving a scoop alongside the pie creates a symphony of comfort.
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Whipped Cream: A dollop of freshly whipped cream brings an airy lightness and sweet balance, perfect for adding a touch of indulgence to each slice.
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Spiced Chai Tea: This warm, spiced beverage draws out the pie’s ginger notes, creating a cozy pairing that feels like a hug in a mug.
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Cheese Platter: Adding a selection of soft cheeses like brie or goat cheese pairs exquisitely with the tartness of the cranberries, offering a contrast of flavors that enhances your dessert.
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Chocolate Drizzle: A warm, rich chocolate drizzle can create a delightful contrast with the pie, lending an unexpected twist that will surprise your guests.
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Fresh Fruit Salad: A refreshing fruit salad with mint provides a light and vibrant counterpoint, balancing the richness of the pie while adding a burst of freshness.
These pairings make your dessert spread not only more appealing but unforgettable!
Make Ahead Options
These Cranberry Gingersnap Pie recipe components are perfect for meal prep, saving you valuable time for those busy days! You can prepare the gingersnap crust up to 24 hours in advance—simply bake it, let it cool, and wrap it tightly in plastic wrap to maintain its freshness. The cranberry filling can also be made up to 3 days ahead; store it in an airtight container in the refrigerator to prevent it from losing moisture. When you’re ready to serve, spread the cream cheese layer over the crust, pour the cooled cranberry filling on top, and bake as instructed. This strategic prep allows you to enjoy a delightful, homemade dessert with minimal effort on the day of serving!
Cranberry Gingersnap Pie Variations
Feel free to sprinkle your own magic into this delightful pie, embracing flavors that will make it uniquely yours!
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Nut-Free: Substitute gingersnap cookie crumbs with graham cracker crumbs for a nut-free alternative that remains crunchy and delicious.
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Vegan: Use coconut cream instead of cream cheese and maple syrup in place of granulated sugar to create a rich, plant-based version. Enjoy the delightful creaminess and sweetness without any animal products!
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Spicy Kick: Add a pinch of cayenne pepper to the filling for a surprise heat that complements the sweet and tart flavors beautifully. Just a little heat goes a long way in uplifting the whole dish!
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Fruit Fusion: Mix in chopped apples or pears with the cranberries for added texture and natural sweetness. These fruits pair remarkably well with the tart cranberries, giving the pie a lovely diversity in flavors.
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Chocolate Drizzle: After baking, drizzle melted dark chocolate over the cooled pie for a touch of decadence that contrasts with the fruity filling. Your guests will be amazed when they discover this surprising addition!
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Gluten-Free: Use store-bought gluten-free gingersnap cookies for the crust replacement, ensuring everyone can indulge in this delightful dessert without worries.
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Citrus Burst: Add the zest of an orange to the cranberry filling for a bright and zesty flavor that enhances the tartness while inviting a refreshing twist to the pie!
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Layered Delight: Create a layered dessert by serving the cranberry filling alone in parfait glasses with layers of whipped cream and gingersnap crumbs. A fun presentation that’s perfect for individual servings!
How to Store and Freeze Cranberry Gingersnap Pie
Room Temperature: Keep the pie at room temperature for up to 2 hours. After that, it’s best to refrigerate to maintain freshness and flavor.
Fridge: Store the pie covered in the fridge for up to 3 days. Make sure it’s airtight to prevent drying out and to keep the flavors intact.
Freezer: You can freeze the pie for up to 2 months. Wrap it well in plastic wrap and foil to avoid freezer burn. Thaw in the fridge before serving.
Reheating: For a warm treat, reheat individual slices in the oven at 350°F (175°C) for about 10–15 minutes. Enjoy the delightful fusion of flavors in your Cranberry Gingersnap Pie!
Chef's Helpful Tips
- When making the Cranberry Gingersnap Pie, ensure your cream cheese is at room temperature for a smoother texture when mixing.
- Avoid overcooking the cranberry filling, as this can cause it to become too thick and lose its vibrant color; cook just until the cranberries burst.
- For a perfectly even crust, use the bottom of a measuring cup to press the gingersnap mixture firmly into the pie plate.
- Let the pie cool completely to room temperature before refrigerating; this helps the filling set properly while enhancing the flavors.
Cranberry Gingersnap Pie Recipe FAQs
How do I select the best cranberries for this pie?
Absolutely! When choosing cranberries, look for ones that are bright red and firm, with a glossy exterior. Avoid any that are shriveled or have dark spots. If using frozen cranberries, ensure they are unsweetened for the best flavor balance.
How should I store the Cranberry Gingersnap Pie?
To keep your pie fresh, store it covered in the fridge for up to 3 days. Make sure it’s in an airtight container to prevent it from drying out. This way, you can enjoy that creamy, cranberry goodness a little longer!
Can I freeze the Cranberry Gingersnap Pie? How?
Very! To freeze the pie, first allow it to cool completely. Then, wrap it tightly in plastic wrap and again in aluminum foil to prevent freezer burn. You can store it in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight before serving!
What should I do if my cranberry filling seems too runny?
If you find your cranberry filling is too runny, it may not have cooked long enough to thicken properly. Make sure to simmer the filling on medium heat until all the cranberries burst and the mixture thickens to a glossy consistency. If you need it thicker after cooking, you can whisk in a little more cornstarch mixed with water and cook for another minute or two.
Is this pie suitable for anyone with dairy allergies?
The Cranberry Gingersnap Pie contains cream cheese and whipped topping, so it’s not suitable for those with dairy allergies. However, you can substitute the cream cheese with a dairy-free cream cheese alternative and use a non-dairy whipped topping to create a delicious, allergy-friendly version!
How long does the pie need to chill before serving?
For the best flavor and texture, let your pie chill in the refrigerator for at least 2 hours before serving. This allows the filling to set nicely and the flavors to meld together beautifully, making every bite a delightful experience!
Cranberry Gingersnap Pie Recipe
Ingredients
- 2 cups Gingersnap cookie crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 2 cups Fresh or frozen cranberries
- 1/2 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 8 ounces Cream cheese, softened
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping
Method
- Preheat your oven to 350°F (175°C).
- Mix the gingersnap cookie crumbs, granulated sugar, and melted butter in a mixing bowl.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes.
- Combine cranberries, granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt in a medium saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (10–15 minutes).
- Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping gently until fully combined.
- Spread the cream cheese layer evenly over the cooled gingersnap crust.
- Pour the cranberry filling over the cream cheese layer or directly onto the crust if you opted out of the cream cheese.
- Bake the pie in the preheated oven for 15–20 minutes.
- Cool the pie at room temperature before refrigerating for at least 2 hours.
- Slice the pie and serve chilled or at room temperature.
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