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recipe image Gingersnap Cranberry Pie

Gingersnap Cranberry Pie

Gingersnap Cranberry Pie

A creamy, vegan, and tart cranberry curd is paired with a gingersnap and pecan crust to create this unique fall pie, perfect for a decadent dessert.

A creamy, vegan, and tart cranberry curd is paired with a gingersnap and pecan crust to create this unique fall pie, perfect for a decadent dessert.

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  • Prep time20 min
  • Cooking time35 min
  • PortionsPortions 8

Ingredients

Gingersnap Crust
  • 2 cups gingersnap cookie
  • 3/4 cup pecans
  • 3 tablespoons brown sugar
  • 4 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted
Cranberry Filling
  • 3 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1/4 teaspoon salt
  • 3/4 cup coconut milk or other plant based milk
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 cup Country Crock® Plant Butter Sticks with Avocado Oil
Optional garnish
  • 1/4 cup cranberries
  • 2 tablespoons sugar
  • fresh thyme sprigs or mint leaves

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Pre-heat oven to 350°F. Lightly grease a 9-inch pie plate with Country Crock® Plant Butter.
  2. Put the gingersnap cookies in a food processor and pulse until they are fine crumbs. Add the pecans and brown sugar and process again until everything is finely ground. Add the Country Crock® Plant Butter and pulse to combine.
  3. Transfer the crumb mixture into the pie plate, and press evenly onto the bottom and up the sides. Bake for 10-12 minutes or until the edges are golden. Set aside on a rack to cool.
  4. Put the cranberries, sugar, orange zest and juice in a medium saucepan and bring to a boil. Lower the heat and simmer, uncovered and stirring occasionally, for about 10 minutes until cranberries have popped and the mixture is quite thick. Let cool slightly and then puree in a blender until completely smooth.
  5. Pour pureed cranberries back into the saucepan and add plant milk, and cornstarch. Stir to combine and cook on medium heat stirring constantly for 10-15 minutes, until mixture has thickened and coats the back of a spoon.
  6. Push the curd through a fine mesh strainer, using the back of a spoon to get it all through. Discard pulp. Stir in Country Crock® Plant Butter, and vanilla until incorporated.
  7. Pour the cranberry mixture into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours.
  8. To make sugared cranberries, roll damp cranberries in sugar and let dry. Garnish with sugared cranberries and sprigs of thyme or mint leaves if desired. Enjoy!

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