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!!
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Crustless Cranberry Pie Recipe
This is a super easy, no-mixer cranberry dessert that’s perfect for last-minute holiday entertaining!
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!)
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 multiple 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.
Love Crustless Pies?
This fall and winter, be sure to try this crustless apple pie and crustless pumpkin pie as well!
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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- ½ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More 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.
Made exactly as written and it was delicious. Its a keeper❤️
Thanks so much for trying the recipe and I’m glad it turned out amazing and thanks for sharing your photo!
The best cranberry dessert I’ve ever had! Wow!!! Try it, you won’t be disappointed.
Thank you, Melissa, for the 5 star review! This is my personal fave cranberry dessert as well and glad you loved it!
Just made it and it was a hit with my picky husband – me too! Simple to make and unique taste- thank you for sharing!
Thanks for the 5 star review, Debbie, and good for you for already being on top of cranberry recipes this time of year! Glad it was a hit!
Hi Averie! Firstly, thanks for adding the note on the recipe card, step 1, about how the bake time might be different in a metal pan. Unfortunately, that seems to be all I have left. I know they conduct heat faster than glass, so would suggest decreasing the bake time, &/or turning the oven down, as the best option? And…I plan to share this with my apartment building neighbors, a couple of which have severe nut allergies, thus I can’t use the almond extract. Should I just increase the vanilla by that amount, or commit a possible act of heresy, and use orange extract instead, & if so, in what amount? And & all suggestions are gratefully accepted!
Thanks so much, as always, from a crisp, 29°F, Alberta, Canada 🇨🇦 morning.
You can just add 1 or 2 teaspoons of vanilla extract, whatever you think you will enjoy. Or orange extract would be lovely too, a teaspoon is my guess. There’s lots of wiggle room in most “sweeter” extracts, compared to peppermint or mint – with those only a trace is usually necessary!
I think the metal pan will be fine, just watch it, and bake for maybe 5 minutes less, just bake until done, not overdone but you will need to keep an eye on it to determine that based on your oven, pan, climate etc.
This was a wonderful recipe! Will definitely make again
This was a wonderful recipe! Will definitely make again
Thanks for the 5 star review and glad you will definitely make it again!
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!!!!