For when you want and you're feeling +

Pomegranate Cranberry Mousse Pie

This Cranberry Mousse Pie is a bright and tart counterpoint for any Thanksgiving or holiday spread! Made with a gingersnap crust and topped with fluffy coconut cream, it’s a festive treat that’s totally vegan. Feel free to use fresh or frozen cranberries!

fork taking a piece of cranberry curd pie with sugared cranberries on top

How Do I Make Cranberry Pie Filling?

As evidenced by the many cranberry posts on this site, I love incorporating it’s sweet/tart flavor in a variety of meals, most specifically during the holiday season (see this cranberry gin cocktail, this cranberry sauce, and this leftover cornbread cranberry crumble) . Cranberries are a great counterpoint to heavier Thanksgiving fare and offer a festive pop of color. When I decided I wanted to celebrate this in a pie, I knew there were some crucial points to remember when baking.

  1. To make this cranberry pie filling, it is important to cook your cranberries down into a sauce first, and then strain the sauce while it’s still fairly liquid/warm. Using a fine mesh sieve ensures that the smoothest parts of the mixture are added, while tougher pulp is left behind.
  2. Since this pie is technically a custard/curd base, it’s important to add enough binding agent so that it fully sets while baking. Typically egg whites are used for this, but today we’re implementing corn starch and aquafaba (the liquid from a can of chickpeas).
  3. Finally, it is important to curt the tartness of cranberries by adding bit of sweetener! I love pomegranate for it’s flavor and color, so that plays a role in this flavor game alongside maple syrup, cinnamon, and orange zest and juice.

sliced pomegranate on a white plate

How Do I Make a Gingersnap Crust?

Making the crust for this pie is simple!

  1. First, you’ll combine gingersnaps in a food processor to get a “sandy” texture. However, if you do not have a food processor I outline an easy method for breaking down the cookies below.
  2. Then, you’ll add melted butter, sugar, and salt to the cookie crumbs.
  3. Finally, you’ll add the crust mixture to a pie dish and bake for 15 minutes, until set.

silver server grabbing a slice of pink pie topped with coconut cream

I hope you enjoy this cranberry pie recipe! If you’re looking for more pie-deas, try one of these next:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
silver server grabbing a slice of pink cranberry curd pie topped with coconut cream

Pomegranate Cranberry Mousse Pie

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan


This Cranberry Mousse Pie is a bright and tart counterpoint for any Thanksgiving or holiday spread! Made with a gingersnap crust and topped with fluffy coconut cream, it’s a festive treat that’s totally vegan. Feel free to use fresh or frozen cranberries!



For the crust (feel free to use a store bought graham cracker crust to save time):

  • 2 cups of gingersnap cookie crumbs, made in a food processor (see note* if you don’t have a food processor)
  • .5 tsp salt
  • 2 TBS sugar
  • 4 TBS melted butter

For the cranberry mousse:

  • Zest of one small orange
  • 1/4 tsp ground cinnamon or one cinnamon stick
  • 2.5 cups fresh or frozen cranberries
  • 1 cup water
  • Pinch of salt
  • 1 cup granulated sugar
  • 3 TBS pomegranate juice or pomegranate arils (seeds)
  • 1 cup coconut milk
  • 1/3 cup aquafaba
  • 2 TBS cornstarch + 2 TBS water, mixed together and set aside
  • 1/4 cup powdered sugar

Special equipment needed:

  • Food processor (optional)
  • Fine mesh sieve
  • Pie plate
  • Saucepan
  • Hand mixer


  1. Preheat your oven to 350. Begin by making your crust, combining crumbs, salt, sugar, and butted in a large bowl. Mix to combine into a sandy texture. Alternatively making this entirely in the food processor, taking care to not over-mix (you want the texture to slightly stick together when pinched).
  2. Lightly oil a standard pie plate and fill with your crumb mixture, pressing crust around the sides of the dish. Bake for 15-17 minutes until golden brown and set. Remove from oven to cool and set aside for later.
  3. While crust is baking, begin making your cranberry filling. Combine orange zest, cinnamon, cranberries, water, salt, sugar, and pomegranate to a medium skillet and bring to a boil. Once boiling, reduce heat to low and listen for the cranberry “pop.” Feel free to help the cranberries along by pressing on them with the back of your spoon. If your mixture is cooking too quickly, add a bit more water. Once cranberries are all popped and the mixture looks like cranberry sauce, remove from heat and let cool slightly.
  4. Strain your cranberry compote over a fine sieve into a large bowl, pressing on the fruit to extract as much liquid as possible. This may take a few minutes, but you should be able to get a lot of out of it. Reserve the solids for another use (like stirring into oatmeal!)
  5. Add coconut milk, aquafaba, and cornstarch mixture to the bowl and beat on medium to combine. The mixture should increase in volume slightly. Fold in powdered sugar. Pour cranberry mixture into prepared pie crust and bake for 45-50 minutes.
  6. To check the pie for doneness, tap the top and see if the curd has set. Keep in mind it will firm up much more once cool!
  7. Remove the pie from the oven when there is not much wobble to the filling and the mousse seems stable. Chill for at least 2 hours, until totally cold and set up. Serve with coconut whipped cream and sugar-coated cranberries.


*If you don’t have a food processor, feel free to add cookies to a large sealed bag and press out all of the air. Carefully using a rolling pin or can to smash the cookies into crumb sizes.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 291 calories
  • Sugar: 42.5 g
  • Sodium: 351 mg
  • Fat: 8.1 g
  • Saturated Fat: 2.3 g
  • Unsaturated Fat: 5.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 54.6 g
  • Fiber: 1.7 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg

Keywords: cranberry, pie, mousse, thanksgiving, pomegranate

Pin this Cranberry Pie for later:

This Cranberry Mousse Pie is a bright and tart counterpoint for any Thanksgiving or holiday spread! Made with a gingersnap crust and topped with fluffy coconut cream, it's a festive treat that's totally vegan.

Portrait of Emily, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments! Meet me here.

Love this post? Share the love!

Similar Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Garlic Head Logo

Garlic Head is a plant-based community founded by me, Emily. I focus on providing affordable, simple, & healthy recipes for entertaining.

iPhone X displaying Garlic Head's "3-Ingredients Cocktails" e-Book

Free Resource

Get this e-book for free!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.
For when you're feeling...
Our recipes look great on Pinterest!