Preheat your oven to 350°F (175°C).

In a food processor, crush about 2 cups of gingersnap cookies until they resemble fine crumbs. Add half a cup of ground walnuts and a quarter cup of brown sugar, blending until well combined. Pour in half a cup of melted butter and pulse until the mixture resembles wet sand.

Transfer the crumb mixture into a 9-inch deep pie plate, pressing it into the bottom and up the sides. Bake for 10-15 minutes until set and slightly darkened. Allow to cool completely.

In a saucepan, combine 2 cups of fresh cranberries, 2 cups of sugar, and ½ cup of water. Bring to a gentle simmer over medium heat for about 15 minutes, until cranberries burst. Puree the mixture until smooth and set aside.

In a separate saucepan, whisk together the cranberry puree, 3 eggs, 2 egg yolks, and a pinch of kosher salt. Stir in the juice of one fresh lemon and the remaining cup of sugar. Cook over medium heat for about 10 minutes until thickened.

Strain the thickened curd mixture through a fine mesh strainer into a bowl. Gradually stir in room-temperature butter until melted and fully integrated.

Pour the cranberry curd into the cooled gingersnap crust and smooth evenly. Chill in the refrigerator for at least 2 hours or overnight until firm.

Garnish the pie with sugared cranberries before serving. Slice with a sharp knife and serve slightly chilled.