1 1/2 cups graham cracker crumbs (about 9 whole crackers worth)
2 Tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon kosher or sea salt
1/2 cup unsalted butter , melted (1 stick)
Creamy cranberry pie filling:
12 ounces cream cheese , softened
1/4 cup granulated sugar
14 ounce whole cranberry sauce or about 1 1/2 cups fresh homemade *see Note 1
1 teaspoon vanilla
zest of 1 medium orange
8 ounces whipped topping (about 3 cups) *see Note 2
optional - a few drops of red food coloring to achieve deeper pink color
optional - orange zest or curls for garnish or a few frozen cranberries for garnish (rolled in sugar)
If you're using a ready-made pie crust, skip this part. Make the pie crust: 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 pan into an even layer. Press well to compact the crust. Set aside. Make the cranberry pie filling: In 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 (optional). Continue to gently fold the entire mixture until well combined. Fold in the cranberry pie filling into 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.