The Best Cinnamon Pie
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 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.
Nutrition
Serving: 1gCalories: 509kcalCarbohydrates: 53gProtein: 13gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 12gCholesterol: 138mgSodium: 434mgFiber: 4gSugar: 38g
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