Cranberry Cream Cheese Crumb Pie

Why You’ll Love This Recipe

I love how this pie combines layers of flavor and texture in every bite. The creamy layer is silky and rich thanks to cream cheese and sweetened condensed milk, while the cranberry topping adds just the right balance of sweet and tart. The pecan crumble gives a satisfying crunch that ties it all together. I also appreciate how simple the prep is—no fancy techniques, just a few bowls and some basic ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crusts:
2 pre-made 9-inch pie crusts

Creamy Layer:
cream cheese, softened
sweetened condensed milk
lemon juice
orange zest

Cranberry Layer:
cranberry sauce
cornstarch
brown sugar
cinnamon

Crumb Topping:
flour
brown sugar
chopped pecans
melted butter

Directions

1. I preheat the oven to 350°F (175°C) and fit the pie crusts into two 9-inch pie pans, crimping the edges as desired. I place both pans on a foil-lined baking sheet to catch any drips during baking.

2. For the creamy base, I beat the softened cream cheese until it’s completely smooth. Then I add the sweetened condensed milk and mix until glossy. I stir in the lemon juice and orange zest, which helps thicken the filling naturally. I divide the cream mixture between the two crusts and smooth the tops.

3. In a separate bowl, I mix together the cranberry sauce, cornstarch, brown sugar, and cinnamon. I spoon this gently over the cream cheese layer, spreading it evenly without mixing the layers.

4. For the crumb topping, I stir together flour, brown sugar, and pecans. I pour melted butter over the mixture and stir until clumps form. Then I sprinkle the crumb mixture generously over both pies.

5. I bake the pies for 55 to 60 minutes, until the topping is golden and the filling edges are set. If the crumbs begin to brown too quickly, I tent the pies loosely with foil during the last 15 minutes.

6. Once baked, I let the pies cool completely at room temperature, then chill them in the fridge for at least 4 hours. Overnight chilling gives the cleanest slices and best texture.

Servings and timing

This recipe makes two 9-inch pies, perfect for serving 12–16 people. It takes about 25 minutes to prep and 55–60 minutes to bake, plus at least 4 hours of chilling time for the best results.

Variations

When I want to change things up, I’ve swapped the orange zest for lemon zest and added a splash of lemon extract for a brighter citrus flavor. For a fun twist, I sometimes sprinkle mini chocolate chips between the cream and cranberry layers before baking. If I need a nut-free version, I replace the pecans in the crumb topping with rolled oats. And when I’m feeling adventurous, I add chopped crystallized ginger to the cranberry layer for a little zing.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. It stays firm and flavorful, and I always serve it chilled for the cleanest slices. I don’t recommend freezing the whole pie, but individual slices can be wrapped and frozen if needed—just thaw them in the fridge overnight. There’s no need to reheat; this pie is best served cold or at room temperature.

FAQs

Can I use homemade cranberry sauce?

Absolutely. I’ve made this with both canned and homemade cranberry sauce. Just make sure it’s thick and not too runny so it holds up well in the pie.

What’s the best way to keep the layers from blending?

I spoon the cranberry topping gently over the cream layer and avoid spreading too firmly. Chilling the cream filling for 10–15 minutes before adding the cranberry also helps keep the layers distinct.

Can I make this pie gluten-free?

Yes. I use a gluten-free pie crust and substitute the all-purpose flour in the topping with a gluten-free flour blend. It turns out just as delicious.

Do I have to bake both pies at once?

Yes, I bake both at the same time on a foil-lined baking sheet. If I only want one pie, I halve the recipe or freeze the extra crust and crumb topping for later.

Can I make this ahead of time?

Definitely. I usually make this pie the day before serving. The flavors deepen as it chills, and the texture holds up beautifully overnight.

Conclusion

Cranberry Cream Cheese Crumb Pie is a festive, flavorful dessert that’s perfect for holidays, gatherings, or any time I want something special without too much effort. With its layers of creamy filling, tangy cranberry, and buttery crumb topping, this pie always impresses—and it’s just as easy to make as it is to enjoy.

Print