Cranberry Cream Cheese Crumb Pie — Cranberry Pie Holiday Classic

I still remember the first time I baked this Cranberry Cream Cheese Crumb Pie for a family Thanksgiving: the house smelled like warm butter and citrus, and my grandmother’s eyes lit up when she tasted that tangy-sweet filling under a crunchy pecan crumb. It quickly became my go-to dessert for gatherings — comforting, impressive, and just a little bit nostalgic. Cranberries and sweet cheese pair beautifully in New England holiday baking traditions, where tart berries and rich dairy often meet in pies and tarts. This recipe is a simple way to bring that cozy, celebratory flavor to your table.

Who is this recipe for?

• This recipe is perfect for home bakers, busy parents who want a make-ahead holiday dessert, and anyone who loves a tart-sweet, creamy pie with a crunchy topping.

Brief overview of the core ingredients:

• This pie layers a smooth cream cheese-sour cream filling with chopped cranberries sweetened with granulated sugar, all topped with a buttery pecan crumb made from flour, brown sugar, and melted butter — all built on a pre-made pie crust for ease.

Tools & Ingredients

Tools

• Mixing bowls — for combining fillings and crumbs
• Electric mixer or hand mixer — to whip the cream cheese smooth
• Measuring cups and spoons — for accurate baking
• Spatula — for spreading filling evenly
• Knife and cutting board — to chop cranberries and pecans
• 9-inch pie dish (if your crust isn’t in a dish) — to bake the pie
• Oven — to bake until golden
• Refrigerator — to chill the pie before serving
• Baking sheet (optional, to catch drips) — for oven safety

Ingredients (with a short benefit for each)

• 1 pre-made pie crust — saves time and gives a reliable, flaky base
• 8 oz cream cheese, softened — provides creamy richness and structure
• 1 cup powdered sugar — sweetens smoothly without grittiness
• 1 cup sour cream — adds tang and a silky texture to the filling
• 1 cup fresh or frozen cranberries, chopped — offers bright tartness and fresh berry flavor
• 1/2 cup granulated sugar — balances cranberry tartness for the fruit layer
• 1 teaspoon vanilla extract — enhances overall flavor and aroma
• 1 cup pecans, chopped — gives crunch and a toasty, nutty flavor
• 1/2 cup all-purpose flour — helps bind the crumb topping
• 1/2 cup brown sugar — adds moisture and caramel depth to crumbs
• 1/4 cup butter, melted — brings richness and helps crumbs brown

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, beat the cream cheese and powdered sugar until smooth and free of lumps.
3. Add in the sour cream and vanilla extract, mixing well until fully incorporated.
4. Spread the cream cheese mixture evenly into the bottom of the pre-made pie crust.
5. In another bowl, mix the chopped cranberries and granulated sugar; pour this cranberry mixture over the cream cheese layer, spreading gently.
6. In a separate bowl, combine the chopped pecans, all-purpose flour, brown sugar, and melted butter to create the crumb topping. Mix until crumbs form and hold together when pressed.
7. Sprinkle the crumb mixture evenly over the cranberries, covering the pie.
8. Bake for 40–45 minutes, or until the topping is golden brown and the filling is set.
9. Allow the pie to cool on the counter, then refrigerate for at least 2 hours before serving to let the filling firm up.

FAQ

Q: Can I freeze this recipe?
A: Yes — you can freeze the baked and fully cooled pie wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: What can I use instead of sour cream?
A: You can substitute plain Greek yogurt (full-fat for best texture) for a similar tang and creaminess.

Q: Can I use whole cranberries instead of chopped?
A: Yes, but chopping the cranberries distributes the tartness more evenly and makes slices easier to eat. If you prefer whole berries, reduce their size by lightly crushing some to avoid large pockets of tartness.

Q: How do I know the pie is done?
A: The crumb topping should be golden brown and the filling set around the edges — a gentle jiggle in the center is okay, as it will firm in the fridge.

Tips & Tricks

• Use room-temperature cream cheese to avoid lumps and to achieve a perfectly smooth filling.
• If using frozen cranberries, do not thaw fully; chop them while still slightly frozen to reduce bleeding and ensure a brighter color.
• Press the crumb topping gently but not too firmly — you want clusters for texture, not a dense crust.
• Chill the pie for at least 2 hours (or overnight) before serving to ensure clean slices.

Conclusion

For more variations and inspiration, check out this detailed Cranberry Cream Cheese Crumb Pie Recipe – Food.com, a helpful write-up on different serving ideas. If you’d like step-by-step photos and tips, this Cranberry Cheese Crumb Pie Recipe: How to Make It is a great guide. For another creamy take with notes on texture and timing, see Cranberry Crumb Pie – Cooking With Carlee.

Enjoy this cozy pie with friends and family — share a slice and the love.
Always add

tag after Directions.