Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!!
Crustless Cranberry Pie Recipe
This is a super easy, no-mixer cranberry dessert that’s perfect for last-minute holiday entertaining. And my last fresh cranberry recipe of the year. So if you have some cranberries lingering in the back of your fridge, now you know what to do with them.
Anyone who reads my blog knows that I don’t have a lot of pie recipes compared to other desserts because I hate making pie crust. I don’t even really like pie crust that much, if I’m being honest. I’d rather save my empty carbs for champagne. I like champagne so much more than pie crust, but I digress.
Translation: this cranberry pie is a double winner. No pie crust needed to be made; and pie crust calories are saved for a better use, i.e. cheese, wine, etc.
I’ve made this pie three times and every time I make it and give a few pieces to someone, they text or email me later raving about it. And it’s so easy. It’s always the easy things that people seem to go for. In the summer, try this blueberry version (which went viral on Facebook) and this strawberry version.
I wouldn’t call the texture totally pie-like, but I also wouldn’t call it as light as cake. It’s somewhere in between cake and a blondie with a little bit of the gooiness of pie because I underbaked it just a smidge.
The ingredients and ratios are very similar between the pie and my no-fail blondies recipe except that the pie recipe has granulated sugar and 2 eggs whereas blondies have brown sugar and 1 egg. The edges are chewier with a more tender and gooey interior. If you want it firmer, bake it longer.
I sprinkled sugar on top before baking. It adds a tiny bit of crunch, and since cranberries are so tart the sugar is welcome. If you know someone who complains that most desserts are ‘too sweet,’ then they should try this one because it’s not definitely too sweet.
It would be great to serve at brunch or after a fancy meal. I always feel like desserts in 5-star restaurants are never ultra sweet.
Ingredients for Crustless Cranberry Pie
To make this cranberry crustless pie recipe, you’ll need:
- Granulated sugar
- All-purpose flour
- Cinnamon
- All-spice
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Almond extract
- Fresh cranberries
How to Make Crustless Cranberry Pie
Making a crustless cranberry pie is EASY! Full instructions can be found in the recipe card at the end of this post, but here’s an overview of the baking process:
- Whisk the dry ingredients together in a large mixing bowl.
- In a separate bowl, melt the butter before stirring in the remaining wet ingredients.
- Add the wet ingredients to the dry and stir until just combined.
- Fold in the cranberries, then turn the batter into a greased pie plate.
- Sprinkle additional fresh cranberries and sugar on top.
- Bake until the edges are set and a toothpick inserted in the center comes out clean.
Can I Use Frozen Cranberries?
I’ve only made the recipe with fresh cranberries and cannot comment on the results if you use frozen.
However I did re-make the pie and used fresh cranberries in the interior and then sprinkled 1/2 cup frozen blueberries on the top with good results. It took an extra 10 minutes to cook because of the frozen blueberries on top and they released a lot of juice.
Can I Use Another Berry in This Recipe?
Perhaps. Like I mentioned previously, I have strawberry and blueberry versions of this crustless pie recipe. So play around with the fresh berries you add in and see how it turns out!
Tips for Making Crustless Cranberry Pie
Mix-ins: If you want to add white chocolate chips or nuts, either would be a welcome addition. Try adding some orange zest for another flavor direction if you want to get creative.
Almond extract: I used 1 teaspoon, but I realize that for some that could be overkill for some but not for me. I want to bathe in almond extract. If needed, add a little less almond extract to suit your tastes.
Cooling time: You must let this crustless cranberry pie cool before slicing into it. It needs time to set up, otherwise it’ll be a mess to serve.
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Crustless Cranberry Pie
This crustless cranberry pie is a cross between pie, cake, and blondies! It's a fast, easy, no-mixer dessert that's perfect for holiday entertaining!
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- 1/2 to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh cranberries, divided (I have only made with fresh and cannot comment on using frozen)
Instructions
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, cinnamon, allspice, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
- Add the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups cranberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup cranberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 38 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (33-34 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
- Allow pie to cool in pie dish on a wire rack before slicing and serving.
- Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Notes
Recipe adapted from AllRecipes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 90mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 3g
More Easy Cranberry Dessert Recipes:
Cranberry Bliss Bars (Starbucks Copycat) – Just like Starbucks except even better! Learn how to make these at home with this easy recipe!
Cranberry Bliss Seven Layer Bars — A marriage of the famous Starbucks Cranberry Bliss Bars with Seven Layer Bars!! White chocolate, cranberries, coconut, and so good! Fast and super easy!!
Cranberry Orange Bread with Sweet Orange Glaze — Soft, easy, and loaded with big juicy cranberries! The sweet orange glaze pairs perfectly with the tart berries and it’s so good!
Cranberry White Chocolate Chip Bliss Cake – The flavors of Starbucks Cranberry Bliss Bars in a soft, easy, no-mixer cake!
Cranberry Chocolate Chip Blondies – Super soft, buttery bars packed with chewy cranberries! And there’s a chocolate overload in every bite!
Cranberry Oatmeal Crumble Bars – Fast, easy, no mixer bars with juicy cranberries and big crumbles! Perfect for breakfast, snacks, or dessert! Soft, chewy, hearty, and so good!
Soft and Chewy Cranberry White Chocolate Chip Cookies — Super soft, buttery, and a holiday baking must-make! Very popular at cookie exchanges and everyone will want the recipe!
Layered Cranberry Jello Salad — A festive holiday layered Jello recipe with cranberries, pineapple, cream cheese, pecans, and pretzels! A nostalgic family favorite with an impressive presentation to wow your holiday guests!
Originally published December 22, 2017;December 24, 2018; and republished November 25, 2020 with updated text.
This was a wonderful recipe! Will definitely make again
Thanks for the 5 star review and glad you will definitely make it again!
I just made this Crustless Cranberry Pie. It made the house smell so good and it was so hard to wait for it to cool down. I must say this was an amazing dessert! My husband loved it and asked for a second piece. This recipe is definitely a keeper.
Thanks for the five star review and I’m glad you were able to find cranberries this early in the season, they can be tricky sometimes. And yes, it does make the house smell so great and I’m glad that you loved the pie!
I made the Crustless Cranberry pie and it is so delicious! I made it because I forgot to put my cranberries in my apple pie and I’m soo glad I did. I love the tartness of the cranberries and the almond flavor together. I will definitely be making this more often.
Thanks for the five star review and I’m glad you will be making this more often! A happy little accident with your cranberries!
Hi
The crustless cranberry pie is just like the clafouti that my aunt used to make with bing cherries. Fun and easy and good idea with the cranberries or any fruit for that matter. Done in a snap
Just want to mention that I’ve made the Crustless Blueberry and Strawberry pies and absolutely loved them, means I’ll definitely make the cranberry one too and also noticed the layered dessert with coconut – think these will be on my dessert list for xmas. Thanx Averie for posting these super easy delish desserts!
Great that you’ve made the other flavor combinations and that you will make this one too, and the layered coconut dessert!
Hi Avrie, thanks for this wonderful recipe, looks delish! I’m planning to make this for taking it to the thanksgiving dinner at my in-laws house next month. I’m not familiar with allspice, could you tell me what it comprises of and if you have a specific brand you prefer buying. Excited to bake this! Thank you.
You can just Google what all spices but it’s generally a mixture of cinnamon, not Meg, ginger, cloves, it all varies somewhat from brand to brand. I tend to buy the cheapest one to be honest!
I made this using frozen cranberries and it took an additional eight minutes in my oven. The batter was super thick and cold, so i dumped the batter into the pie dish and put it into the oven for a few minutes before spreading it and sprinkling sugar on top. Turn out nicely and is very good – not too sweet at all! Will make again.
Thanks for the 5 star review and glad that frozen berries worked great for you, and only added an additional 8 mins to the baking time.
Instead of a pie pan can a mini muffin pan be used with this recipe? Bev
I don’t really know because I haven’t tested it that way however my guess is that making this in a pie pan will offer better results. But feel free to experiment.
I am not sure what nutrition calculator you use, but your nutrition information is way off. You might want to edit that. That said, we had this on Christmas Day and it was divine!
Glad it was divine!
It’s an automatic program and not always perfect.
Thanks so much for this incredible, versatile recipe. I have made the blueberry so many times and it’s always a big hit. I have also made it with Bob’s Red Mill gluten free flour and it is wonderful! I’m making several cranberry pies for neighbors and of course, one for us too! Merry Christmas!
Thanks for the 5 star review and glad that you’ve tried multiple versions and flavors and that you have had success making it GF! Merry Christmas to you and how nice you’re baking for your neighbors, too!
I made this last night and we loved this recipe!! I will make it again as well as trying it with other types of berries. Thank you for sharing this.
Thanks for the five star review and I’m glad you want to try it again with other berries. Both blueberries and strawberries I’ve tried and they’re both great.
Thank you for the nice recipe, Averie! I have one in the oven now. I added dark chocolate and cinnamon sugar on top. I hope it comes out good.Merry Christmas, Averie! I wish you all the best, best wishes!
Thanks for the five star review and I’m glad you have it in the oven! Merry Christmas to you as well!
This looks so delicious! The blueberry and strawberry one does too!
They are all so good and the best part…SO EASY! Merry Christmas :)
This was absolutely delicious! The almond extract makes it taste like marzipan, which I love. Thank you for a great recipe. I’ll have to try it with blueberries when they’re in season. I’m sure it will be great too.
Thanks for trying the recipe and glad you loved it!
I live in the middle of cranberry country in Wisconsin, snd this has become one of my newer fave recipes!!!!Yummers!!I would like to see the newly calculated nutritional value per serving, cuz I could easily eat 1/2pie all by myself!!!!
Glad this is a new favorite!
The nutrition info is in a gray stripe at the very bottom on every recipe card on my site.
Do you think this would freeze well?
Probably but because I haven’t frozen it personally, I can’t speak from experience.
Hi Averie – I’ve been making this pie since 2011 using frozen cranberries and pecans and it turns out just fine. Takes a little more time to bake.
Like you I wish cranberry season lasted all year. When they went on sale this week I bought several bags to stick in the freezer.
Sheila
WOW! I’m obsessed with cranberries and have been baking cranberry nut bread for Christmas. Making two more loaves tomorrow night. BUT when I got this new recipe in my inbox with many more cranberry recipes on your website, I’m beside myself!! Can’t wait to try the Cranberry pie and the others I will definitely file in my recipes folder.. I too wish I could find fresh or even frozen cranberries year round as I make my own cranberry sauce with half the sugar, whenever I roast a half turkey breast. This recipe is Just my kind of desert. Thank you!
If you are a cranberry fan, I think you will LOVE this dessert! I kept making it over and over! I truly think that fresh cranberries are impossible to get at any other time other than about Oct-Jan. As a blogger I start my ‘fall baking’ in about July/August and I have looked everywhere under the sun for fresh ones and any earlier than Oct it’s impossible. Anyway hope you love this pie!
I buy several bags of fresh cranberries when they are in season . I freeze them all and use them all year. I put them in the fridge overnight to defrost. I celebrate Christmas in July every year and always make the Cranberry Christmas Cake. It takes just like Christmas even in July!
I always buy a few extra bags and freeze them too. Christmas in July I’m sure tastes great!
I love cranberries in dessert, they are the perfect contrast to buttery sweetness. This is a real stunner, Averie!
Thanks so much! Enjoy your holidays!
I was thinking about substituting lingonberries in for the cranberries. Do you think the amount of sugar will need to be adjusted? Thanks and merry Christmas!
I’ve never baked with them so I really can’t say.
Can not wait to make this! I love all your recipes! As you I am sad cranberries are so short lived! Have a wonderful holiday !
I am so sad too that they have such a short season! Have a great holiday as well!
Averie, I want to make this but I have a ? Is this a tart recipe? Sometimes cranberries Make your mouth pucker! Or is this more on the sweeter side?
I wouldn’t say it reads as ‘tart’ BUT it’s definitely not like some of my other desserts that can be very-to-ultra sweet. Definitely sprinkle a generous amount of sugar on top before baking if you are concerned about it being too tart but we loved it. Honestly made it 3 times before I blogged about it because we kept eating it!
In other recipes I have tried, a small amount of baking soda in the cranberries can take that over the top tart out out of it with sacrificing the flavor and charm of the fresh cranberries. Sometimes they are WAY too much and you don’t know until you try one. Not much, I just toss the berries with 1/4 tsp of baking soda bfore stirring them in.
I love how pretty and festive cranberries are… and I especially love how they give a tart flavor to sweet desserts!
This is gorgeous!
Thank you! And I love the tart/sweet flavor too! Merry Christmas :)
This looks delicious and different–and the texture sounds great too! Cranberries seem like one of the best fresh berries for baking as far as appearance goes–they retain such a bright color and even though they bleed some, the final product looks good. Have a wonderful Christmas!
Have a wonderful Christmas as well! And this pie…I have made it SO many times since I decided to blog about it. We just kept eating it and eating it :)
I wish that cranberries were an all-year thing, sad to see them in their final hours for the year now!