Introduction

Cranberry Cream Cheese Crumb Pie is a delightful blend of tart cranberries, creamy filling, and a buttery crumb topping. Perfect for holiday gatherings or cozy nights in, this pie combines simple ingredients into a show-stopping dessert. With easy steps and tips, you’ll have two beautiful pies to enjoy or share.

A slice of pie sits on a white plate with a white marbled surface underneath. The base layer is a golden brown crust with a crumbly texture along the edges. Above the crust is a thick, creamy white layer that looks smooth and soft. On top of this is a bright red, glossy berry filling with visible whole berries giving a juicy look. The top layer is a crumbly streusel topping with a light dusting of white powdered sugar, adding texture and contrast. In the background, part of the pie in a baking pan and a blurred bowl of fresh red berries can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pre-made pie crusts (9-inch)
16 oz (two 8 oz blocks) cream cheese, softened
28 oz (two 14 oz cans) sweetened condensed milk
½ cup fresh lemon juice
Zest of 1 orange
2 cans (16 oz each) whole berry cranberry sauce
4 Tbsp cornstarch
2 Tbsp light brown sugar
½ tsp cinnamon (optional)
½ cup salted butter, melted
⅔ cup all-purpose flour
4 Tbsp light brown sugar
½ cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Fit the two pie crusts into 9-inch pie pans and crimp the edges. Place the pans on a baking sheet lined with foil for easy handling and to catch drips.
Step 2: In a large bowl, beat the softened cream cheese on medium speed until smooth and lump-free. Add the sweetened condensed milk and beat until fully combined. With the mixer on low, slowly add the lemon juice and orange zest, stirring until the mixture thickens slightly.
Step 3: Divide the creamy filling evenly between the two crusts and smooth the tops with a spatula.
Step 4: In a medium bowl, combine the cranberry sauce, cornstarch, brown sugar, and cinnamon if using. Stir well until the cornstarch dissolves. Spoon the mixture evenly over the cream cheese layers, spreading gently without mixing the layers.
Step 5: In another medium bowl, mix the flour, brown sugar, and chopped pecans. Pour in the melted butter and use your hands to combine until small crumbly clusters form. Sprinkle the crumb topping evenly over the cranberry layer.
Step 6: Bake the pies on the prepared baking sheet for 55-60 minutes, until the filling edges are set and the topping is golden brown. If the topping browns too quickly, tent with foil for the last 15 minutes.
Step 7: Remove the pies from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours or overnight to set the filling fully before slicing.

Tips & Variations

Use room temperature cream cheese for a perfectly smooth filling. If forgotten, warm gently in short bursts to soften.
Substitute orange zest with a teaspoon of orange extract or omit for a classic flavor.
If you prefer no nuts, replace pecans with old-fashioned oats in the crumb topping or leave them out entirely.
Use whole berry cranberry sauce for best texture; jellied sauce works but changes the berry bursts.

Storage

Store the pie covered in the refrigerator for up to 4 days. To reheat, allow the pie to come to room temperature or enjoy chilled as the creamy filling is meant to be served cold. The pie also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A slice of pie is shown on a white plate, placed on a white marbled surface. The pie has three visible layers: a golden brown crust at the bottom, a thick creamy white layer in the middle mixed with whole and crushed red berries, and a top layer of bright red berry filling with a crumbly golden streusel sprinkled with white powdered sugar. The edges of the crust are crimped and slightly browned, and the berry filling looks glossy and juicy. In the background, a tray with more pie and a white bowl with red berries are softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of pre-made?

Absolutely! If you have a favorite homemade crust recipe, feel free to use it. Pre-made crusts are a convenient shortcut but fresh crust can elevate the pie even more.

Why does the filling thicken when I add lemon juice?

The acid in lemon juice reacts with the cream cheese and sweetened condensed milk, causing the mixture to thicken and set without baking. This adds both texture and a bright tang to balance the sweetness.