Preheat your oven to 350°F (175°C). In a food processor, pulse the gingersnaps until finely crushed. Mix gingersnap crumbs with walnuts and brown sugar in a bowl, then add melted butter and mix well. Press mixture into a 9-inch deep pie plate. Bake for 10-15 minutes until set and slightly darkened. Let 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 cranberries burst. Purée until smooth.

In a clean saucepan, whisk together cranberry purée, 4 eggs, egg yolks, kosher salt, lemon juice, and 1 cup of sugar. Cook over medium heat, stirring constantly for about 10 minutes, until thickened. Strain through a fine-mesh sieve.

Gradually stir in room-temperature butter until fully melted and combined, resulting in a glossy and thick filling.

Pour the cranberry curd into the cooled gingersnap crust and smooth the top. Chill in the refrigerator for approximately 2 hours to set.

Before serving, garnish with sugared cranberries and fresh thyme or mint leaves, then enjoy your holiday pie.