Cranberry Crumb Pie

Cranberry Crumb Pie


"A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!"

Ingredients 1 h 15 m {{adjustedServings}} servings 619 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 71.4g
  • 23%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
  3. In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
  4. In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
  5. In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
  6. Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
Tips & Tricks
Cranberry Salad II

This salad is bursting with fruit and nuts, and is a great holiday side dish.

Cranberry, Apple, and Fresh Ginger Chutney

This cranberry chutney has bite and isn’t as sweet as most cranberry sauces.

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Reviews 54

  1. 66 Ratings


This is a fabulous cheese cake I have made for 5 years. It is even better when made w/ a pre-fab graham cracker crust (get the extra serving size). I'm so happy to have the recipe print-out. I've been using the tiny recipe from the top of the condensed milk can, and the letters are getting smaller all the time :)


Think I would give this five stars plus, if that were an option. This was such a big hit for Thanksgiving. Just a couple of tweaks I'll mention -- used a graham cracker crust. Also, after reading a couple of comments on too-sweet canned cranberries, I made my own, ("Cranberry Sauce I", I belive -- 1 c. o.j., 12 oz of fresh cranberries and just 3/4 cup sugar, instead of the 1 c. called for, cook for about 10 min.) so I could control the sugar (obviously). Anyway, like I said, HUGE hit at our house -- thanks for a great recipe!!!


Rich and sweet. For the life of me I can't figure out how all of that recipe was supposed to fit into a 9" pie crust... and I even had the deep dish crust. So my pie didn't turn out visually very nice (in fact it oozed out everywhere), but so what! It tasted great, and we just pretended it was a cobbler, instead! :) I'd like to experiment with a little cinnamon and/or nutmeg in this recipe next time.