This quick and easy The Best Cinnamon Pie, made with simple ingredients like cream cheese, brown sugar, and cinnamon, is the perfect holiday dessert! Creamy, silky, and rich, with a custard cinnamon filling and a buttery pie crust — make this pie for Thanksgiving or Christmas, and you can be sure you’ve made the right choice.

Perfectly spiced with a full, rich cinnamon flavor, this pie will warm you up on cold days. There’s nothing better than a good homemade pie for the holidays. Can you even imagine the holidays without pie? I think I already know most of your answers… Make The Best Cinnamon Pie for Thanksgiving or Christmas, and everyone will enjoy it .

Why does this The Best Cinnamon Pie recipe work?

Name: The Best Cinnamon Pie
Prep time: 10 min
Cook time: 40 min
Total time: 3 h 50 min
Yield: 8
Cuisine: American
Ingredients: 12 ingredients

Quick and easy to make — it takes only about 10 minutes to prepare and another 40 to bake.

Perfect for making ahead! Be ready for the holidays by preparing it up to two days in advance.

Grab your necessary ingredients and let’s get baking!

unbaked 9 inch pie crust homemade or store-bought
Cream cheese
dark or light brown sugar
granulated sugar
eggs
heavy cream
vanilla extract
all purpose flour
ground cinnamon
ground nutmeg
salt
whipped topping

How to Make The Best Cinnamon Pie

As I mentioned, this pie is quick, easy, and simple to make. Let’s go step by step to create the perfect pie you’re going to love!

Step 1: Prepare the Crust

Place the pie crust into your pie plate and crimp the edges.

Step 2: Make the Filling

Beat the cream cheese, brown sugar, and granulated sugar together until smooth.

Add the eggs and mix until combined.

Finally, add the heavy cream, vanilla, flour, salt, cinnamon, and nutmeg, and beat until the mixture is smooth.

Step 3: Bake

Pour the mixture into the prepared pie crust and bake at 350°F (175°C) for about 40 minutes.

Step 4: Cooling

Let the pie cool at room temperature, then refrigerate it for about 3 hours.

Before serving, dust with powdered sugar. Serve with whipped topping or a scoop of vanilla ice cream.

Tips and Tricks

Use room-temperature ingredients: eggs, cream cheese, and heavy cream. This is important for properly mixing the ingredients and achieving a smooth, creamy filling.

Don’t overbake the pie. When it’s done, the edges should be set, and the center slightly jiggly. Don’t worry— it will continue to firm up as it cools. Overbaking will result in a loss of creamy texture.

If the crust edges start to brown too quickly, cover them with aluminum foil.

For the best results, make a homemade pie crust. It takes a little extra time, but you’ll see it’s totally worth it.

FAQ

Can I use light cream cheese?

For this recipe, I don’t recommend light cream cheese, as it can change the texture of the pie. The safest and most reliable option is full-fat cream cheese.

Can I add other spices?

Absolutely! Try pumpkin pie spice, ginger, cardamom, or your favorite warm spices.

Can I use a no-bake crust?

You can try a graham cracker crust

Can I make it ahead of time?

Yes! For the best results, make it 1–2 days before serving.

How should I store it?

Keep it in the refrigerator, covered, for up to 5 days.

If you’re not sure which pie to make for the holidays, here are my suggestions:

Nantucket Holiday Cranberry Pie

Crustless Pumpkin Pie

Maple Honey Pecan Pie

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The Best Cinnamon Pie

Yield: 8-10

Prep Time: 10 minutes

Cook Time: 40 minutes

Chill Time: 3 hours

Total Time: 3 hours 50 minutes

This classic cinnamon pie is rich, creamy, and bursting with warm cinnamon flavor — baked in a buttery, flaky crust, dusted with powdered sugar and topped with fluffy whipped cream.

Ingredients

1 premade 9 inch pie crust, unbaked
12 ounces cream cheese, softened to room temperature
1 cup brown sugar
1/4 cup granulated sugar
3 large eggs, room temperature
1 1/4 cup heavy cream
5 tablespoon all purpose flour
1/4 cup ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tablespoon vanilla extract
1/2 teaspoon salt
powdered sugar, whipped topping or whipped cream for garnish

Instructions

PREPARE THE CRUST

Preheat your oven to 350°F (180°C). Place the pie crust in a 9-inch pie plate and crimp the edges. Chill in the refrigerator while you prepare the filling.

MAKE THE CINNAMON FILLING

In a large bowl, beat the softened cream cheese, brown sugar, and granulated sugar with an electric mixer on medium-high speed until smooth, about 2 minutes.

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula.

Reduce the mixer speed to low, then add the remaining ingredients: flour, cinnamon, nutmeg, salt, heavy cream, and vanilla. Beat until smooth. Scrape the sides of the bowl as needed and continue mixing until fully combined.

BAKE

Pour the cinnamon filling into the prepared pie crust. Bake for 35–45 minutes, or until the edges are set. The center should still be slightly jiggly.

COOL

Remove the pie from the oven and let it cool completely at room temperature. Then refrigerate for at least 3 hours.

SERVE

Before serving, dust the pie with powdered sugar. Serve with whipped topping or a scoop of vanilla ice cream.

Notes

Use room-temperature ingredients: eggs, cream cheese, and heavy cream. This is important for properly mixing the ingredients and achieving a smooth, creamy filling.
Don’t overbake the pie. When it’s done, the edges should be set, and the center slightly jiggly. Don’t worry— it will continue to firm up as it cools. Overbaking will result in a loss of creamy texture.
If the crust edges start to brown too quickly, cover them with aluminum foil.
For the best results, make a homemade pie crust. It takes a little extra time, but you’ll see it’s totally worth it.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 509Total Fat: 28gSaturated Fat: 16gUnsaturated Fat: 12gCholesterol: 138mgSodium: 434mgCarbohydrates: 53gFiber: 4gSugar: 38gProtein: 13g