Description

This Cranberry Orange Pie with Gingersnap Crust is a vibrant, tangy, and festive winter dessert featuring a smooth cranberry-orange curd inside a buttery spiced gingersnap crust. Perfect for Christmas, Thanksgiving, or any elegant holiday gathering.

Ingredients

Scale

Gingersnap Crust:

1 ½ cups gingersnap cookie crumbs (gluten-free if needed)
5 tablespoons unsalted butter, melted
Pinch of sea salt

Cranberry Orange Curd:

12 oz fresh or frozen cranberries
¾ cup granulated sugar
¼ cup freshly squeezed orange juice
2 teaspoons orange zest
2 teaspoons lemon juice
4 tablespoons unsalted butter, cubed
2 large eggs
1 egg yolk

Optional Garnishes:

Sugared cranberries
Orange zest curls
Whipped cream
Mint leaves

Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Mix gingersnap crumbs, melted butter, and a pinch of salt. Press firmly into a 9-inch tart pan. Bake for 10 minutes, then cool completely.
Cook the Cranberry Orange Curd: In a saucepan, combine cranberries, sugar, orange juice, orange zest, and lemon juice. Simmer 10 minutes until berries burst. Blend smooth and strain through a fine mesh sieve.
Add Butter and Eggs: Stir butter into the warm mixture. Whisk eggs and yolk in a separate bowl, then temper with warm curd. Return to pan and cook on low, stirring constantly, until thickened (5–7 minutes).
Fill the Crust: Pour the curd into the cooled crust and smooth the top.
Chill: Let cool 20–30 minutes, then refrigerate for at least 4 hours, or overnight, until fully set.
Serve: Garnish with sugared cranberries, orange zest, or whipped cream before slicing and serving.

Notes

For the smoothest curd: Always strain after blending.
Use fresh orange juice: It provides brighter citrus flavor.
Make-ahead friendly: Tart keeps well for up to 4 days refrigerated.
Variations: Try lime instead of orange, or use Biscoff cookies for a caramel-like crust.
Freezing: Freeze without garnishes for up to 1 month; add toppings after thawing.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: No-Bake / Stovetop
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 32g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 70mg

Keywords: Cranberry orange pie, cranberry curd tart, gingersnap crust tart, holiday desserts, winter tart recipe, cranberry citrus pie