Cranberry Cream Cheese Crumb Pie

One of my fondest memories growing up was gathering around the kitchen table during the holidays, with the scent of warm spices and sweet cranberries wafting through the air. It was always a treat when my mom would pull out her famous Cranberry Cream Cheese Crumb Pie. I can still picture the way the buttery crumb topping crumbled perfectly over the tart cranberry layer, and how the creamy filling added just the right touch of richness. This pie became a staple for every Thanksgiving dinner and Christmas gathering, and it was always the first dessert to disappear!

Now, every time I make this Cranberry Cream Cheese Crumb Pie, I feel that same warmth and joy that comes from sharing a delicious dessert with loved ones. It perfectly captures the spirit of the season, and it’s a wonderful way to celebrate special moments with friends and family. Plus, it’s simple enough to whip up even on the busiest of days, making it a reliable go-to for any occasion.

Why You’ll Love "Cranberry Cream Cheese Crumb Pie"

• Quick prep time: You can have this pie ready to bake in just 30 minutes!
• Minimal ingredients: With just a few simple items, it’s easy to whip up this delightful dessert.
• Family-friendly: The sweet and tangy flavors make it a hit with both kids and adults alike.
• Perfect for gatherings: This pie serves two 9-inch pies, making it ideal for parties and holidays.
• Freezer-friendly: You can easily freeze it before or after baking for a last-minute treat.
• Versatile: Enjoy it as a festive dessert or a simple sweet treat any day of the week!

Ingredients You’ll Need

Ingredients List

• 2 pre-made pie crusts (store-bought or homemade, your choice!)
• 16 oz cream cheese, softened (let it sit out for about an hour for the best texture)
• 28 oz sweetened condensed milk (the creamy kind works wonders)
• ½ cup lemon juice, freshly squeezed (fresh is best for that zesty kick)
• Zest of 1 orange (it adds a lovely citrusy aroma)
• 2 cans whole berry cranberry sauce (16 oz each, don’t skimp on the whole berry for texture!)
• 4 tablespoon cornstarch (this helps thicken the cranberry layer)
• 2 tablespoon light brown sugar (for a hint of caramel flavor)
• ½ teaspoon cinnamon (optional, but it brings a warm spice to the pie)
• ½ cup salted butter, melted (the salt balances the sweetness perfectly)
• ⅔ cup all-purpose flour (all-purpose works great, but feel free to use a gluten-free blend if needed)
• 4 tablespoon light brown sugar (for the crumb topping, adds that sweet crunch!)
• ½ cup chopped pecans (but you can easily swap these for oats if you prefer a nut-free version)

Step-by-Step Instructions

Preheat the Oven

1. First things first! Preheat your oven to 350°F (175°C). This is crucial for getting that perfect golden-brown crust later on.

Prepare the Crusts

1. Take your pre-made pie crusts and place them into two 9-inch pie pans. If you’re feeling adventurous, you can make your own crust, but no pressure!
2. Press the crusts gently into the pan, making sure they fit snugly at the edges.
3. Set the crusts aside while you whip up the filling. Ready? Let’s go!

Make the Cream Cheese Filling

1. In a mixing bowl, add the softened cream cheese. Use a hand mixer or a sturdy spatula to blend it until it’s silky smooth. No lumps allowed!
2. Next, pour in the sweetened condensed milk, freshly squeezed lemon juice, and the orange zest. Mix everything together until fully combined and creamy.
3. Don’t be shy—taste a little! This filling is the star of the show, and it should be sweet and tangy all at once.
4. Once you’re happy with the taste, it’s time to pour this luscious mixture into the prepared pie crusts. Evenly divide the filling between the two crusts.

Prepare the Cranberry Layer

1. Grab another bowl and open those cans of whole berry cranberry sauce. Pour both cans into the bowl.
2. Add the cornstarch, light brown sugar, and cinnamon (if using). Stir everything together until the cranberries are well coated and the mixture thickens slightly.
3. Now, carefully spoon the cranberry mixture over the cream cheese filling in each pie. Make sure it’s evenly distributed, as we want every slice to have a bit of that tartness!

Make the Crumb Topping

1. In a separate bowl, melt the butter. Then, combine it with all-purpose flour, light brown sugar, and chopped pecans. Use a fork or your fingers to mix until crumbly and well combined.
2. If the mixture feels too wet, you can sprinkle in a bit more flour until it reaches that perfect crumbly texture. This topping will add that delicious crunch we all love!

Assemble and Bake

1. Now comes the fun part! Sprinkle the crumb topping generously over the cranberry layer on each pie. Don’t hold back—get that nice, even coverage!
2. Carefully place the pies in the preheated oven and bake for 45-50 minutes. You’re looking for a golden-brown topping, and a slight jiggle in the filling is okay.
3. Once they’re done, let the pies cool on a wire rack. This helps the filling set up nicely.
4. After about 30 minutes, they’re ready to slice and serve! But let’s be real, I often can’t resist diving in right away!

Variations

• For a festive twist, add a teaspoon of vanilla extract to the cream cheese filling.
• Try using fresh cranberries during the holiday season for a tart burst of flavor.
• Make it gluten-free by substituting the all-purpose flour with a gluten-free blend.
• For a lighter version, use low-fat cream cheese and reduce the sugar slightly.
• Swap out pecans for oats to create a nut-free crumb topping.

Serving and Storage Tips

Serving

Serve your Cranberry Cream Cheese Crumb Pie slightly warm or at room temperature for the best flavor experience. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. Each pie is perfect for gatherings, so slice it into generous pieces and watch it disappear!

Storage

Store any leftovers in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the pie for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. To reheat, simply thaw in the fridge overnight and warm in the oven before serving.

Helpful Notes

• Ensure your cream cheese is softened for the smoothest filling.
• For a tangy kick, consider adding a splash of orange juice to the filling.
• Feel free to swap the pecans for sunflower seeds for a nut-free alternative.
• If you prefer a sweeter pie, increase the light brown sugar in the cranberry layer.
• This pie is vegetarian-friendly, making it a great option for various diets.

Frequently Asked Questions

Can I freeze the Cranberry Cream Cheese Crumb Pie?

Absolutely! You can freeze the pie before or after baking. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight and bake as needed.

What can I use instead of cream cheese?

If you’re looking for a dairy-free option, you can substitute cream cheese with vegan cream cheese or even a thick cashew cream. For a lighter alternative, try using Greek yogurt, though this will change the flavor slightly and may add a tangy note.

How do I make this pie gluten-free?

To make the Cranberry Cream Cheese Crumb Pie gluten-free, simply replace the all-purpose flour in the crumb topping with a gluten-free flour blend. Also, ensure that the pie crust you use is labeled gluten-free. Many stores offer pre-made gluten-free pie crusts that work beautifully!

Final Thoughts

I truly hope you give this Cranberry Cream Cheese Crumb Pie a try—it’s a delightful blend of flavors and textures that never fails to impress! Whether you’re sharing it with family during the holidays or enjoying a slice with a cup of tea on a quiet afternoon, it brings a little magic to every moment. Remember, cooking is all about having fun and creating memories, so don’t stress too much! Embrace the process, make it your own, and enjoy every bite. Happy baking, my friend!

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