Description

This Pomegranate Cranberry Custard 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!

Ingredients

Units Scale

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

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Instructions

Preheat your oven to 350. Begin by making your crust, combining crumbs, salt, sugar, and butter in a large bowl. Mix to combine into a sandy texture. Alternatively, make this entirely in the food processor, taking care to not over-mix (you want the texture to slightly stick together when pinched).
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.
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.
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!)
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.
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!
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.

Notes

*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.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

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