Preheat your oven to 350°F (175°C). In a food processor, pulse the gingersnaps until they form fine crumbs. Add walnuts and brown sugar, pulsing until mixed. Pour in melted butter, blending until the mixture resembles wet sand. Press this crumb mixture evenly into a 9-inch pie plate. Bake for 10-15 minutes, until firm and slightly darkened. Allow to cool completely.

In a medium saucepan, combine fresh cranberries, 2 cups of sugar, and ½ cup of water. Simmer over medium heat for about 15 minutes, stirring occasionally, until the cranberries burst and sauce thickens. Let cool for a few minutes before pureeing until smooth.

In a clean saucepan, whisk together cranberry puree, eggs, egg yolks, remaining sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring constantly until thickened—about 10 minutes. Strain through a fine-mesh sieve.

Gradually stir in room temperature butter into the strained curd mixture until completely melted. Pour into the cooled gingersnap crust, smoothing the surface.

Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until set.

Once chilled, decorate with sugared cranberries and fresh thyme or mint. Serve and enjoy!