Preheat the oven to 350 degrees

Lightly spray a 9 inch pie dish with baking cooking spray.

Add the gingersnaps in a food processor and pulse until they are fine crumbs. Add the sugar and pulse until well blended.

Pour the crumbs into a medium sized bowl and add the butter and mix until combined with your hands or a fork.

Pour the gingersnap mixture in the pie dish and pat it down evenly on the bottom and sides.

Bake for 15 minutes.

Set the pie crust to the side too cool to room temp.

Rinse and pat dry your cranberries.

In a medium sized saucepan over medium heat, add the washed cranberries, 1 ½ cups of sugar, and water.

Stir to combine.

Stir every few minutes for 5 minutes.

Lower the heat to low, cover the saucepan and simmer for 18 minutes. Stir to combine until thickened.

Set to the side until cooled, approximately 15 minutes.

Whisk the cranberry mixture until almost smooth.

Place the saucepan back over low to medium heat.

Whisk in the eggs, egg yolks, lemon juice and 1 cup of sugar to the cranberry mixture. Stir the cranberry mixture for 10 minutes, until the mixture is thick and well combined. Remove from the heat and allow to cool to room temperature.

Pour the cranberry curd into the pie crust.

Chill the pie until it is firm, 3 hours.

Decorate and enjoy!