Can I make this ahead of time?

Absolutely! Bake it the day before and store it covered at room temperature. Reheat gently before serving.

Can I use frozen cranberries?

Yes — no need to thaw them! Just toss straight into the filling mixture and bake as usual.

Do I have to add nuts?

Nope! You can skip the pecans entirely or substitute oats for a little crunch instead.

Can I make this gluten-free?

Yes, use your favorite 1:1 gluten-free baking flour. The texture will still be tender and delicious.

What makes it different from regular cranberry pie?

Most cranberry pies have a traditional crust. This one skips the crust entirely — the batter bakes into a soft, buttery layer that’s pure comfort.

Festive Cranberry Pie Recipe – Bright, Buttery & Bursting with Festive Flavor

Description

If you’re searching for a dessert that tastes like the holidays in every bite, this festive cranberry pie is exactly that. Each forkful delivers a mix of tangy berries, crunchy pecans, and a golden, buttery cake-like top that practically melts on your tongue. It’s part pie, part cake — and completely irresistible.

Ingredients

Scale

For the Filling

2 cups fresh or frozen cranberries
½ cup granulated sugar
½ cup chopped pecans

For the Topping

¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 cup all-purpose flour

For a Gluten-Free Option

⅔ cup brown rice flour
⅓ cup tapioca starch

Cook Mode Prevent your screen from going dark

Instructions

Prep and Preheat
- Set your oven to 350°F (175°C). Generously butter a 10-inch pie dish — this helps create that perfectly caramelized edge.
Make the Cranberry Layer
- In a medium bowl, combine the cranberries, sugar, and chopped pecans. Toss everything until the fruit is evenly coated with sugar and the nuts are distributed throughout. Pour this colorful mixture into your prepared pie dish, spreading it into an even layer.
Whip Up the Batter
- In a large mixing bowl, beat together the butter and sugar until the texture becomes light and creamy. Crack in the eggs one at a time, then stir in the almond extract for that signature festive aroma. Gradually add the flour (or gluten-free blend), mixing just until the batter comes together.
Assemble the Pie
- Scoop spoonfuls of the batter over the cranberry filling — no need to make it picture-perfect. As it bakes, the topping will spread beautifully across the pie, creating a golden, slightly crisp crust over the bubbling cranberries beneath.
Bake to Perfection
- Place the pie in the oven and bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the pie cool for at least 15 minutes before serving. It’s fantastic on its own, but if you want to elevate it, top each slice with a dollop of whipped cream or a scoop of creamy vanilla ice cream.

Notes

If you don’t have a 10-inch pie dish, a 9-inch one works too — just plan for an extra 8–10 minutes of baking time since the pie will be slightly thicker.
You can use frozen cranberries without thawing; just add a few extra minutes to the bake time.
Want a nut-free version? Skip the pecans altogether or replace them with rolled oats for texture.
For an extra festive flair, sprinkle a little coarse sugar over the batter before baking — it adds a gorgeous sparkle and crunch.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Desserts

Nutrition

Calories: 430 kcal
Sugar: 39 g
Sodium: 169 mg
Fat: 23 g
Saturated Fat: 12 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 87 mg