Preheat your oven to 350°F (175°C).

Combine gingersnaps, walnuts, brown sugar, and melted butter in a food processor and pulse until fine crumbs form.

Press the gingersnap mixture into a 9-inch pie plate and bake for 10-15 minutes until slightly darkened. Cool completely.

Simmer fresh cranberries with 2 cups of sugar and enough water to cover in a medium saucepan for about 15 minutes, stirring occasionally. Blend until smooth.

Whisk together cranberry purée, eggs, remaining sugar, kosher salt, and lemon juice in a clean saucepan over medium heat. Stir constantly for about 10 minutes until thickened.

Strain the thickened curd through a fine mesh sieve into a bowl and stir in the additional room-temperature butter.

Pour the filling into the cooled gingersnap crust, smoothing the surface, and chill in the refrigerator for at least 2 hours.

Garnish with sugared cranberries and fresh thyme or mint before serving.