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Cranberry Cream Cheese Crumb Pie

Cranberry Cream Cheese Crumb Pie

This festive pie layers a creamy, tangy cream cheese filling with a tart cranberry topping and golden, buttery pecan crumb topping—perfect for holiday celebrations.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 4 hours 45 minutes
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 16 oz cream cheese, softened
  • 28 oz sweetened condensed milk
  • 1/2 cup lemon juice, freshly squeezed
  • 1 orange zest
  • 2 cans whole berry cranberry sauce 16 oz each
  • 4 tablespoons cornstarch
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon optional
  • 1/2 cup salted butter, melted
  • 2/3 cup all-purpose flour
  • 4 tablespoons light brown sugar
  • 1/2 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C). Fit pie crusts into two 9-inch pans and crimp edges. Place on a foil-lined baking sheet.
  2. Beat softened cream cheese until smooth. Add sweetened condensed milk and mix until glossy. Blend in lemon juice and orange zest. Divide evenly between crusts and smooth tops.
  3. In a bowl, combine cranberry sauce, cornstarch, brown sugar, and cinnamon. Spoon gently over cream layer, spreading evenly.
  4. Mix flour, brown sugar, and pecans in a bowl. Pour melted butter over and mix until clumps form. Sprinkle over pies.
  5. Bake 55–60 minutes, until topping is golden and edges are set. Tent with foil if crumbs brown too fast.
  6. Cool at room temperature, then refrigerate at least 4 hours (overnight is best) before slicing.

Notes

For clean slices, chill overnight. Orange zest adds a fresh flavor, but can be omitted for classic cranberry pie. Serve with whipped cream if desired.