Preheat your oven to 350°F (175°C). In a food processor, pulse gingersnaps until finely crushed, then combine with chopped walnuts and brown sugar. Pour in melted butter and mix until it resembles wet sand. Firmly press the mixture into a 9-inch pie plate to form an even crust, and bake for 10-15 minutes until it turns slightly darkened. Once done, set it aside to cool.

In a medium saucepan, combine fresh cranberries with 2 cups of sugar and ½ cup of water over medium heat. Cook for about 15 minutes, stirring occasionally, until the mixture thickens and the cranberries burst. Once achieved, remove from heat and blend the cranberry mix until smooth. Allow it to cool to room temperature while preparing the next step.

In a large saucepan over medium heat, whisk together the cooled cranberry puree, eggs, egg yolks, kosher salt, lemon juice, and the remaining sugar. Stir consistently for about 10 minutes until the mixture thickens and coats the back of a spoon. Strain this curd through a fine-mesh sieve into a bowl to remove any lumps, ensuring a silky texture for your Cranberry Gingersnap Pie.

Gradually add room temperature butter to the strained cranberry curd, mixing continuously to ensure it melts into the mixture. This should create a luxurious, smooth consistency. Once fully incorporated, remove the curd from heat and let it cool slightly before pouring into the pre-baked gingersnap crust.

Pour the cranberry curd into the cooled gingersnap crust, making sure it is evenly distributed. Cover with plastic wrap or aluminum foil, then place the pie in the refrigerator to chill for at least 2 hours, allowing the curd to set properly, creating that perfect slice when ready to serve.

Before serving your stunning Cranberry Gingersnap Pie, embellish it with sugared cranberries and a sprig of thyme for a delightful touch. These garnishes not only enhance the presentation but also add a burst of flavor. Serve chilled, and watch as your guests rave about this festive dessert!