This cranberry pudding pie is a new favorite and feels perfectly engineered for a Thanksgiving table. It’s inspired aesthetically by the iconic Briermere Farms pie, but the eating experience is entirely its own. Think a silky pudding layer that eats like pastry cream, topped with tart, jammy cranberries, all anchored by a spiced Biscoff cookie crust. It’s cozy, festive, and just different enough to stand out among the classics.
The contrast is what really makes this pie work. The cranberry layer is bright and sharp, cooked down just until thick and spoon-coating, while the pudding underneath is rich and creamy with subtle vanilla warmth. The Biscoff crust brings gentle spice and sweetness, tying everything together in a way that feels holiday-ready without being heavy.
It’s also an ideal make-ahead dessert. The layers set beautifully in the fridge, making this a low-stress option when oven space and time are at a premium. If you’re short on time, a store-bought crust will still get you most of the way there but the Biscoff adds a special seasonal note that’s hard to beat.Cranberry Pudding Pie
Ingredients
Biscoff Crust
- 32 Biscoff cookies 1 sleeve
- 5 tablespoons unsalted butter melted
Pudding Layer
- 1 3.4-oz package instant French vanilla pudding mix
- 1½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla paste
Cranberry Layer
- 3 cups fresh or frozen cranberries frozen preferred
- ¾ cup granulated sugar
- Zest and juice of 1 lemon
- ¾ cup water
Instructions
- Make the crust: Preheat the oven to 350°F. Crush the Biscoff cookies into fine crumbs using a food processor or by hand. In a bowl, mix the crumbs with the melted butter until the texture resembles wet sand.
- Gently press the crumb mixture into a 10-inch pie pan, starting with the sides and working toward the center. Avoid packing the crust too firmly. Bake for 10 minutes, then cool completely.
- Prepare the pudding layer: In a bowl, whisk together the pudding mix, milk, heavy cream, and vanilla paste. Refrigerate for at least 30 minutes until thickened.
- Make the cranberry layer: In a saucepan over medium heat, combine the cranberries, sugar, lemon zest and juice, and water. Simmer for 15–20 minutes, stirring occasionally, until all the cranberries have burst and the mixture is thick enough that a spoon leaves a clean line through the center. Cool completely.
- Assemble the pie: Spread the chilled pudding evenly into the cooled crust. Spoon the cooled cranberry mixture over the top.
- Refrigerate for at least 1 hour, or up to 2 days, before serving.
Notes
The fully assembled pie can be made up to 2 days in advance and stored covered in the refrigerator.
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