Ingredients:
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp. packed brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. kosher salt
- 1/2 cup butter melted
Ingredients for creamy cranberry pie filling:
- 12 oz. cream cheese, softened
- 1/4 cup sugar
- 14 oz. whole cranberry sauce
- 1 tsp. vanilla
- zest of 1 medium orange
- 3 cups whipped topping
- A few drops of red food coloring
Directions:
- Combine the graham cracker crumbs, brown sugar, cinnamon, ginger and salt. Mix in the melted butter until evenly combined.
- Press the crust mixture into the bottom and sides of a 9-inch pie plate to compact the crust. Set aside.
- In a large bowl, beat together the sugar and cream cheese until well combined and smooth. Stir in the cranberry sauce, vanilla and orange zest until smooth. Add the whipped topping and enough food coloring to achieve your desired pink color. Continue to gently fold the entire mixture until well combined.
- Gently pour the cranberry pie filling into a pie pan prepared with the graham cracker crust.
- Chill the pie for about 6 hours or overnight, until firm.
- Garnish with orange zest, orange peel curls and/or sugared frozen cranberries.
