Cranberry Pecan Pie is a beautiful blend of sweet, tart, and nutty perfection.

Each slice gleams with a glossy, caramelized filling that catches the light like amber.

The ruby-red cranberries burst through the rich pecan layer, adding pops of color and tangy brightness.

Beneath it all, a golden, gluten free crust cradles the filling with a tender yet flaky bite.

This recipe yields 7 slices of pie but will vary depending on the size of the pieces you cut to suit your occasion.

Every bite begins with a sweet, toffee-like flavor that melts into a wave of cranberry zing.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Cranberry Pecan Pie I thawed a prepared pie shell.  You could also make your own pastry using this Gluten Free Pastry recipe.

Then I melted a bit of butter on low in the microwave.

I prepared the topping by beating some eggs, granulated sugar, corn syrup, maple syrup, corn starch and the melted butter together in a mixing bowl.

Then I stirred in some fresh cranberries and some chopped pecans.

Next I poured the topping into the thawed pie shell.

I pushed some whole pecans down into the filling a bit.

I covered the crust with a pie guard to keep it from browning too much.

Then I put the pie in the oven, on the middle rack, for 50 – 60 minutes, or until the topping was set and golden brown.

After removing the pie from the oven I removed the pie guard.

I allowed the pie to cool completely so that it would be set when I cut into it.

Cranberry Pecan Pie is festive enough for a holiday table but simple enough to enjoy on a quiet fall evening.

It’s a dessert that surprises — familiar yet refreshingly different from traditional pecan pie.

The cranberries cut through the sweetness, making each bite perfectly balanced.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pie and Pudding Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Cranberry Pecan Pie:

• 9″ Gluten Free Pie Shell or Gluten Free Pastry
• 3 eggs, large
• 3/4 cup granulated sugar
• 1/2 cup + 1 tbsp corn syrup
• 3 tbsp maple syrup
• 3 tbsp melted butter
• 2 1/2 tbsp corn starch
• 1 1/2 cups fresh cranberries
• 3/4 cup pecans, chopped
• whole pecans for top of pie

How to Make Cranberry Pecan Pie:

1. Preheat the oven to 350F.
2. Prepare pastry or thaw a gluten free pie shell.
3. Melt butter on low in microwave.
4. Prepare filling by beating together the eggs, sugar, corn syrup, maple syrup, corn starch and melted butter in a mixing bowl.
5. Stir in the cranberries and pecans.
6. Pour mixture into pie shell. 
7. Press some whole pecans into the filling.
8. Bake in the preheated 350F oven on the middle rack for 50 – 60 minutes or until pie is almost set in center.
9. Remove from oven and allow to cool completely.  It will firm up more as it cools.
10. Cut into slices to suit your needs.  I usually get 7 pieces of pie.
11. Serve and enjoy!

FAQS:

What should I serve with cranberry pecan pie?

Cranberry pecan pie has a rich, nutty sweetness with a tangy edge — so you’ll want to pair it with sides or accompaniments that balance and complement those flavors. Here are some great ideas:

Sweet Pairings

1. Vanilla ice cream – The creamy coolness melts into the pie and softens the tart cranberry notes.

2. Maple or butter pecan ice cream – Adds a warm, nutty echo to the pie’s own flavors.

3. Whipped cream with orange zest – A touch of citrus brightens the richness beautifully.

4. Cinnamon whipped cream – Adds cozy spice without overpowering the pie.

5. Mascarpone or crème fraîche – Offers a smooth, slightly tangy contrast that feels elegant.

☕ Beverage Pairings

6. Freshly brewed coffee or espresso – The bitterness balances the sweetness.

7. Chai tea – Its spice blend enhances the pie’s autumnal vibe.

8. Hot apple cider – A cozy and lightly sweet option that complements the cranberries.

9. Dessert wine (like a late-harvest Riesling or ice wine) – Sweet yet crisp, matching the pie’s brightness.

️ Meal Pairings (if serving as dessert)

10. Roast turkey or chicken dinner – This pie is a perfect finish to a holiday-style meal.

11. Butternut squash soup and salad – Light yet autumnal pairings to set up the pie nicely.

12. Maple-glazed ham or pork roast – The pie’s cranberry tang ties beautifully with the savory-sweet flavors.

 

How do I store cranberry pecan pie?

Cranberry pecan pie stores quite well if you keep it properly sealed and at the right temperature. Here’s how to handle it step-by-step:

Short-Term Storage (1–2 days)

• Room Temperature:
  If your pie doesn’t contain dairy (like custard or cream), you can keep it covered at room temperature for up to 2 days.

  • Let it cool completely before covering.

  • Place a loose piece of foil, beeswax wrap, or an inverted bowl over it to prevent it from drying out.

  • Keep it in a cool, dry spot away from sunlight or heat sources.

Refrigerator (3–5 days)

• If you want to keep it longer, store it in the fridge.

  • Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container.

  • It will stay fresh for about 3–5 days.

  • When serving, bring slices to room temperature or warm them gently in a 300°F (150°C) oven for about 10 minutes.

❄️ Freezer (up to 3 months)

• Cranberry pecan pie freezes well.

  • Wrap the cooled pie (or individual slices) tightly in plastic wrap, then in foil, or use a freezer-safe container.

  • Label with the date.

  • To serve, thaw overnight in the fridge, then warm it in the oven for 10–15 minutes to revive the texture.