The Best Cinnamon Pie
This easy Cinnamon Pie features a creamy, silky cinnamon custard filling made with cream cheese and brown sugar, all nestled in a buttery pie crust. It's a delicious holiday dessert for Thanksgiving, Christmas, or any time you're craving a cozy cinnamon treat.
For more holiday dessert inspiration, try our Nantucket Holiday Cranberry Pie, Maple Honey Pecan Pie, Easy Crustless Pumpkin Pie, or Arkansas Possum Pie for more delicious pies to share with family and friends.
Jump to:
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 You'll Love This Cinnamon Pie
Great for making ahead: Prepare this cinnamon pie up to two days in advance, making holiday dessert planning easier. If you're looking for another rich dessert to make ahead, try my Mississippi Mud Pie.
Easy to make: Use a store-bought pie crust to save time or make your own homemade pie crust for a from-scratch dessert.
Creamy cinnamon filling: The smooth, custard-like filling combines cream cheese, brown sugar, and cinnamon for a rich, comforting flavor. For another cinnamon-spiced treat, try our Apple Cinnamon Roll Cake.
Perfect for the holidays: With its warm cinnamon flavor, this pie is a wonderful addition to your Thanksgiving or Christmas dessert table.
Key Ingredients
Pie crust: Use one unbaked 9-inch crust, either store-bought or make my Homemade Pie Crust for a buttery, flaky base.
Cream cheese: Adds richness and creates a smooth, creamy filling.
Brown sugar and granulated sugar: Brown sugar adds a warm, caramel-like flavor, while granulated sugar provides balanced sweetness.
Eggs: Help the custard filling set while keeping it rich and smooth.
Heavy cream: Gives the filling its silky, creamy texture.
Vanilla extract: Enhances the sweetness and complements the cinnamon.
All-purpose flour: Helps thicken and stabilize the filling.
Cinnamon: Gives this pie its signature warm, cozy flavor, just as it does in our Cinnamon Sugar Swirl Bread, where cinnamon adds warmth and flavor to every swirl.
Ground nutmeg and salt: Nutmeg adds extra warmth, while salt balances the sweetness.
Whipped topping: Adds a light, creamy finish when serving.
How to Make The Best Cinnamon Pie
This cinnamon pie is easy to make, with a creamy cinnamon custard filling and a buttery pie crust. Follow these simple steps to make this delicious dessert!
Step 1: Prepare the Crust
Place your unbaked 9-inch pie crust into a pie plate, gently pressing it into the bottom and sides. Trim any excess dough, then crimp the edges to create a decorative border. Make sure the crust is evenly fitted into the pie plate before adding the filling.
Step 2: Make the Filling
Beat the cream cheese, brown sugar, and granulated sugar together until smooth and creamy. Add the eggs and mix until combined.Add the heavy cream, vanilla extract, all-purpose flour, salt, ground cinnamon, and ground nutmeg. Beat until the filling is smooth.
Step 3: Fill the Crust
Pour the cinnamon filling into the prepared pie crust and spread it evenly.
Step 4: Bake
Bake at 350°F (175°C) for about 40 minutes, or until the edges are set and the center is slightly jiggly.
Tips and Tricks
Use room-temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing. This helps create a smooth filling without lumps.
Avoid overmixing: Once you add the eggs, mix just until combined to avoid incorporating too much air into the filling.
Don't overbake: The edges should be set while the center remains slightly jiggly. The filling will continue to set as the pie cools. For another dessert with a soft, gooey center, try our Gooey Chocolate Brownie Pie.
Protect the crust edges: If they start browning too quickly, cover them loosely with aluminum foil.
Let the pie cool completely: Allow the pie to cool before slicing so the custard filling has time to set properly.
Chill before serving: Refrigerate the cooled pie for a few hours for cleaner slices and a firmer, creamier texture.
The Best Cinnamon Pie FAQs
Does homemade cinnamon pie need to be refrigerated?
Yes, because the filling contains cream cheese, eggs, and heavy cream, homemade cinnamon pie should be refrigerated after cooling. Store it covered in the refrigerator.
How do I know when cinnamon pie is done baking?
The edges should be set, while the center should still have a slight jiggle. The filling will continue to set as the pie cools.
Can I make cinnamon custard pie ahead of time?
Yes! You can make this cinnamon custard pie 1-2 days ahead. Keep it covered in the refrigerator until you're ready to serve.
Can I use a store-bought crust for the best cinnamon pie?
Absolutely! A store-bought 9-inch unbaked pie crust works well and saves time. You can also use a homemade crust.
What is the best way to serve cinnamon pie?
Serve this creamy cinnamon pie chilled or slightly cool, topped with whipped topping or freshly whipped cream. A light dusting of cinnamon makes a lovely finishing touch.
If you're looking for more sweet treats to enjoy, try our Cinnamon Roll Muffins, Easy Cinnamon Sugar Apple Cake, Pistachio Cream Pie, or Soft Gingerbread Cookies with Royal Icing for more delicious homemade dessert.
Loved this recipe? We'd be thrilled if you came back to Give it a Star Rating ⭐⭐⭐⭐⭐, follow me on Social Media - Pinterest, Facebook and Instagram. Subscribe for more and share your thoughts in the comments!
The Best Cinnamon Pie
Ingredients
- 1 9 inch unbaked pie crust, store-bought or homemade
- 12 ounces cream cheese softened to room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 3 large eggs room temperature
- 1 ¼ cup heavy cream
- 5 tablespoon all purpose flour
- ¼ cup ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ tablespoon vanilla extract
- ½ teaspoon salt
- powdered sugar whipped topping or whipped cream for garnish
Instructions
PREPARE THE CRUST - You can make my Homemade Pie 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.
I wasn't sure what to expect, but this pie exceeded my expectations! It's creamy, flavorful, and perfect for fall or the holidays.