Cinnamon Pie
A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust! Cream cheese gives this pie amazingly silky texture, while cinnamon and nutmeg create bold and warm flavors.
Why We Love This Cinnamon Pie Recipe
Holiday pies are something I look forward to each and every year. Pumpkin pie, pecan pie, apple pie, chocolate pie… I seriously cannot get enough of them!
However, this year I wanted to try a new (at least new to me) pie variety for Thanksgiving and Christmas dinner. Not that there’s anything wrong at all with the classics; but sometimes you just want to mix it up, right? Right.
I was recently listening to an old Paul Simon album and stopped in my tracks when I heard the line She was baking a Cinnamon Pie in the song “Hurricane Eye.”
Cinnamon Pie? Never heard of it.
Don’t get me wrong… I have eaten more than my fair share of cinnamon rolls, cinnamon cookies, cinnamon cake, cinnamon cornbread, and cinnamon bread over the years. Yet, I had never ever tried Cinnamon Pie.
Paul Simon, challenge accepted!
The Best Cinnamon Pie Recipe
After hunting down multiple recipes, I noticed quite a large discrepancy in what is considered a “Cinnamon Pie.” Some were gooey and gelatinous, some were like a cinnamon cake baked inside a pie crust, some were double-crusted, and some were chunky. There just didn’t seem to be a set standard.
The recipes that stood out to me as the most appealing were the smooth creamy pie recipes.
So I made notes on the the best elements of each recipe, and set off to create my variation of Cinnamon Pie. What I came up with is going to absolutely blow you away, and quickly become your new favorite go-to holiday dessert!
So here it is: Today’s recipe is my version of Cinnamon Pie, inspired by Paul Simon and later “Dual Spires”… If you know, you know.
The filling of this pie is light and silky, with a strong cinnamon flavor and a touch of nutmeg to offset the flavor. Both creamy and spicy, I love that this dessert isn’t too rich, while still satisfying your holiday spice sweet tooth.
It’s divine. Truly. You can make this easy cinnamon pie a day or so before your festivities, and just take it out of the fridge one hour before you’re ready to enjoy!
Ingredients You Need
- Homemade or store-bought buttery pie crust
- Cream cheese
- Brown sugar
- Eggs – you’ll need 2 whole large eggs + 1 egg yolk
- Heavy cream
- Flour
- Cinnamon
- Vanilla
- Salt
- Ground nutmeg
- Powdered sugar – for dusting
- Whipped cream – for serving
How to Make Cinnamon Pie
Not only is this fabulous pie super flavorful, it’s also incredibly easy to make. Once you’ve got your pie dough or pre-made crust ready to go, you just need one large bowl to mix all of your ingredients in to create the creamy cinnamon custard pie filling.
Here’s how to do it:
- Firstly, preheat the oven to 350 degrees F. If using homemade pie dough, roll and fit your pie crust into a standard 9-inch pie plate. Crimp the edges, and place the pie crust in the refrigerator.
- Place the cream cheese and brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the two eggs plus one egg yolk. Scrape the sides of the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg. Continue to mix on low until very smooth: You want to make sure the spices are thoroughly and evenly blended in the batter.
- Pour the creamy cinnamon pie filling into the prepared pie pan.
- Bake the pie for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed.
- Once done, allow the pie to cool completely on a cooling rack. Cover with foil and chill in the fridge.
That’s really all there is to it!
Get the Full (Printable) Cinnamon Pie Recipe + Video Below!
Take the pie out of the refrigerator 1 hour before serving. And I recommend that you lightly dust the top of the pie with powdered sugar: it just makes it so festive!
Your family and friends will absolutely fall in love with this incredibly unique dessert! It’s classified as a holiday recipe, but I guarantee they will be asking you to make this Cinnamon Pie all year long. Try it at your next gathering, and let me know what you think!
Looking for More Festive Dessert Ideas? Be Sure to Try:
- The Best Sweet Potato Pie
- Easy Pumpkin Slab Pie
- Pecan Upside Down Cake
- Butter Pecan Cake (Brown Butter Cake)
- Apple Cake with Salted Caramel Frosting
- Easy Apple Upside Down Cake
- Pomegranate Cream Tart
- Spice Walnut Pear Cake
- Pecan Praline Pound Cake
- Cinnamon Dolce Cake Latte Cake with Marscapone Frosting
Cinnamon Pie Recipe
Video
Ingredients
- 8 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 2 large eggs + 1 egg yolk
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- 3 1/2 tablespoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 pie crust, homemade or store-bought
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Roll and fit a pie crust into a standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.
- Place the cream cheese and brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.
- Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.
- Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.
I made a low carb/keto version of this with minimal changes and it came out perfect and I’ll absolutely be making it again!
If it’s helpful for anyone, here’s what I did differently. I switched the br. sugar for brown swerve and the flour for a 1bs of starch. I used 3 whole eggs instead of 2 + an extra yolk. I used my fav Almond flour crust. It needed almost 20 more minutes to cook for my middle to set, but that’s prob just my oven, not the recipe.
This is absolutely delicious!
I love your pie crust recipe…where did it go?
Hi Francesca,
I’m so glad to here that! That post is getting revamped at the moment, but here is the recipe for now. :)
Perfect Pie Crust
Ingredients
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter chilled and cut into cubes
6 tablespoons shortening chilled and cut into cubes
2 tablespoons amaretto rum, brandy, cognac…
2-3 tablespoons cold milk
Instructions
Place the flour, salt, and sugar in a food processor. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.
Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap. Separate into two equal pieces and flatten into two disks.
Wrap each disk in plastic and refrigerate for at least 30 minutes, or until ready to use.
If baking with pie weights:
Preheat the oven to 375 degrees F. Roll the dough into a large even circle, 12 to 13 inches across. Fit the pie crust into a pie pan. Crimp the edges. Then place a piece of parchment paper in the crust. Fill with pie weights and bake for 18-20 minutes.
Do any changes need to be made if gluten free flour is used? I have a 1 to 1 substitute. Also, has anyone tried making this with a graham cracker crust :) thanks! This looks absolutely delicious.
I made it with a gluten free graham cracker crust. I added ginger to the crust. It was AMAZING.
This is delicious served with homemade whipped cream! I used a whole pie crust mix (the box that makes 2 crusts) for just the bottom crust. Superb! preferred it chilled and with less salt. Thank you so much!!!
Now this pie obviously exists of fat and sugar. Bon appetit!
Lisa, it’s pie.
I’m at 7000 ft and it turned out wonderfully! I followed the directions exactly as written, except for the crust. I had a store-bought, frozen crust and went ahead and par baked it for 20 mins. The pie, crust and all turned out perfectly. Thanks for this recipe! I have a feeling I’m going to be using it a lot over the holidays.
Thank you! I’m at 7000 feet and about to bake this pie after only having made it before at 1100. Thanks for posting this content.
This looks delicious! I was wondering, could this be made with a graham cracker pie crust?