Creamy Cinnamon Pie Recipe (Easy & Delicious!)

When you think of pie, what flavors usually come to mind? Apple, pumpkin, maybe pecan? But have you ever experienced a pie where the warm, comforting spice of cinnamon takes center stage? It might sound unusual, but prepare yourself for a truly unique and utterly delightful dessert experience.

This Cinnamon Pie recipe features a rich, creamy, almost cheesecake-like custard filling, intensely flavored with cinnamon and brown sugar, all nestled in a simple pie crust. It’s surprisingly easy to make, relying on simple ingredients to create a sophisticated and incredibly cozy dessert. Forget everything you thought you knew about pie fillings – this cinnamon pie is about to become your new obsession!

Ingredients

This simple yet decadent pie filling comes together with just a few key ingredients. Using softened cream cheese and room temperature eggs is important for a smooth texture.

Ingredient	Amount/Quantity	Notes
Cream Cheese, softened	8 ounces	Full-fat recommended
Light Brown Sugar, packed	1 cup	Adds moisture and caramel notes
Large Eggs	2	Room temperature preferred
Large Egg Yolk	1	Adds richness
Heavy Cream	1 ¼ cups	For a luscious, creamy texture
All-Purpose Flour	¼ cup	Helps thicken the filling
Ground Cinnamon	3 ½ tablespoons	The star flavor! Use good quality
Pure Vanilla Extract	2 teaspoons
Salt	1 teaspoon	Balances the sweetness
Ground Nutmeg	½ teaspoon	Complements the cinnamon
Pie Crust (9-inch)	1	Homemade or store-bought, unbaked
Powdered Sugar (Optional)	For dusting

Timing

While the pie bakes relatively quickly, the chilling time is essential for the custard filling to set perfectly.

• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Cooling & Chilling Time: 3 hours (minimum)
• Total Time: Approximately 4 hours (mostly hands-off chilling time)

Step-by-Step Instructions

Follow these simple steps to create a smooth, creamy, and perfectly spiced cinnamon pie.

Step 1: Preheat Oven and Prepare Pie Crust

First, preheat your oven to 350°F (175°C). Prepare your pie crust: if using store-bought, unroll it and carefully fit it into a standard 9-inch pie dish. If using homemade, roll it out and fit it into the dish. Crimp the edges decoratively using your fingers or a fork. Place the prepared, unbaked pie crust in the refrigerator to chill while you make the filling.

• Actionable Tip: Chilling the crust helps prevent it from shrinking while baking and promotes a flakier texture. Don’t skip this quick step!

Step 2: Make the Creamy Filling Base

Place the softened cream cheese and packed light brown sugar in the large bowl of an electric mixer (or use a hand mixer). Beat on medium-high speed until the mixture is very light, fluffy, and smooth, scraping down the sides of the bowl periodically. This should take about 3-5 minutes.

• Actionable Tip: Ensure your cream cheese is truly softened to room temperature. Cold cream cheese is the primary cause of lumps in the filling.

Step 3: Incorporate Eggs and Remaining Ingredients

this now & bake later ❤️

With the mixer running on medium speed, beat in the eggs and the extra egg yolk one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl again. Reduce the mixer speed to low and gradually mix in the heavy cream, all-purpose flour, ground cinnamon, vanilla extract, salt, and ground nutmeg. Continue mixing on low only until the batter is completely smooth and homogenous.

• Actionable Tip: Mixing on low speed after adding the flour and cream prevents incorporating too much air and helps avoid cracks forming on the pie’s surface during baking. Ensure all ingredients are fully blended for a uniform custard.

Step 4: Fill Crust and Bake

Retrieve your chilled pie crust from the refrigerator. Pour the prepared cinnamon filling carefully into the crust, spreading it evenly. Place the pie dish on a baking sheet (to catch any potential spills) and transfer it to the preheated oven.

• Actionable Tip: Place the pie dish on the lower-middle rack of the oven for optimal baking of the bottom crust.

Step 5: Bake Until Just Set

Bake for 35 minutes. At this point, gently jiggle the pie dish. The edges of the filling should be set, but the very center should still have a slight wobble (like Jell-O). It should not look completely liquid, but also not be totally firm. If the center seems too liquid, bake for another 5 minutes and check again.

• Actionable Tip: Do not overbake! This type of custard pie continues to set as it cools. Overbaking is the main cause of a cracked surface and a dry, rubbery texture. A slight jiggle in the center is perfect.

Step 6: Cool and Chill Completely

Carefully remove the pie from the oven and place it on a wire rack. Let the pie cool completely at room temperature (this will take at least 1-2 hours). Once completely cool, cover the pie loosely with plastic wrap and transfer it to the refrigerator to chill thoroughly for at least 2 hours, or preferably overnight.

• Actionable Tip: Cooling and chilling are essential for the custard to fully set to a sliceable consistency. Don’t rush this process!

Step 7: Temper, Dust, and Serve

Remove the chilled Cinnamon Pie from the refrigerator about 1 hour before you plan to serve it. This allows it to temper slightly, improving the flavor and texture. Just before serving, lightly dust the top of the pie with powdered sugar using a fine-mesh sieve. Slice and serve plain or with a dollop of lightly sweetened whipped cream.

Nutritional Information

Nutritional information is an estimate per slice, assuming the pie is cut into 8 slices, and can vary based on crust type and specific ingredients.

• Calories: Approx. 450-550 kcal
• Protein: 6-8 g
• Carbohydrates: 40-50 g
• Fat: 28-35 g
• Saturated Fat: 16-20 g
• Sugar: 25-30 g

Notable Component: Cinnamon is known for its warming properties and potential health benefits related to blood sugar regulation and antioxidants.

Healthier Alternatives

This is an indulgent dessert, but consider these modifications:

• Crust: Use a whole wheat pie crust or a gluten-free pie crust if needed. You could even make a crustless version baked in a greased dish (adjust baking time).
• Cream Cheese: Reduced-fat cream cheese (Neufchâtel) can be used, though the texture might be slightly less rich.
• Sweetener: While brown sugar adds crucial flavor and moisture, you could experiment with reducing the amount slightly or using a brown sugar substitute blend suitable for baking (results may vary).
• Dairy-Free/Vegan: This recipe relies heavily on dairy and eggs. Substituting these would require significant recipe redevelopment using vegan cream cheese, plant-based cream, egg replacers, and possibly different thickeners, fundamentally changing the recipe.

Serving Suggestions

This unique Cinnamon Pie is delightful served simply or with accompaniments.

• Whipped Cream: A dollop of lightly sweetened fresh whipped cream is the perfect counterpoint to the rich, spiced filling.
• Coffee Pairing: The warm cinnamon flavor pairs beautifully with a hot cup of coffee, espresso, or a chai latte.
• Holiday Dessert Table: This pie makes a wonderful and unexpected addition to a Thanksgiving or Christmas dessert spread, offering a flavor profile beyond the usual pumpkin or apple.
• Caramel Drizzle: For extra decadence, drizzle slices with a salted caramel sauce before serving.

Common Mistakes to Avoid

For a perfect Cinnamon Pie, avoid these common baking issues:

• Lumpy Filling: Usually caused by using cream cheese that isn’t fully softened or adding cold eggs to the mixture. Solution: Ensure cream cheese is very soft (leave it out for 1-2 hours) and eggs are at room temperature. Beat the cream cheese and sugar until completely smooth before adding eggs.
• Cracked Top: Often a result of overbaking or cooling the pie too quickly. Solution: Bake only until the center is just set (still slightly jiggly). Cool the pie gradually at room temperature before chilling. Minor cracks are mostly cosmetic and will be hidden by powdered sugar.
• Soggy Bottom Crust: Can happen if the filling is too wet or the oven temperature is too low. Solution: Ensure you’re using heavy cream, not a lower-fat option. Chilling the crust before filling helps. Baking on the lower-middle rack ensures the bottom gets enough heat. Blind baking the crust first is an option for extra insurance, though not required by this recipe.

Storing Tips

This pie must be stored in the refrigerator due to the custard filling.

• Refrigerate: Once completely cooled and chilled, cover the pie loosely with plastic wrap or place it in a pie container. Store in the refrigerator for up to 4 days.
• Serving Leftovers: Let slices sit at room temperature for about 30-60 minutes before serving for the best flavor and creamy texture.
• Freezing: Freezing custard pies is generally not recommended as the texture can become watery or grainy upon thawing.

Conclusion

This Creamy Cinnamon Pie is a truly special dessert that highlights the warm, comforting spice in a unique and delicious way. With its velvety smooth, cheesecake-like filling and simple preparation, it’s an easy yet impressive pie perfect for cozy evenings, holiday gatherings, or any time you want a sweet treat that feels both familiar and excitingly different. Embrace the cinnamon and enjoy!

Ready to try a pie that puts cinnamon in the spotlight? Bake this delightful recipe and let us know what you think in the comments below! Did you serve it with whipped cream? We love hearing your feedback! Don’t forget to rate the recipe and subscribe for more unique and delicious dessert ideas.

FAQs

Q1: Can I pre-bake (blind bake) the pie crust first?

Yes, you can blind bake the crust if you prefer an extra-crispy bottom. Prick the bottom of the chilled crust with a fork, line it with parchment paper and pie weights (or dried beans), and bake at 375°F for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes until lightly golden. Let it cool slightly before adding the filling and baking as directed (the filling bake time might be slightly shorter).

Q2: Is 3 ½ tablespoons of cinnamon correct? It seems like a lot!

Yes, that amount is correct! This pie is intentionally cinnamon-forward. It provides a rich, warm spice flavor that is the star of the dessert, balanced by the creamy filling and brown sugar. Use good quality ground cinnamon for the best taste.

Q3: Can I use light cream or half-and-half instead of heavy cream?

Heavy cream is recommended for the richest, creamiest texture and proper setting. Using a lower-fat dairy like light cream or half-and-half will result in a filling that is less rich and may not set quite as firmly.

Q4: My pie seems underbaked even after 40 minutes. What should I do?

Oven temperatures can vary. If the center is still very liquidy (not just jiggly) after 40 minutes, continue baking in 5-minute increments, checking the jiggle each time. Be careful not to overbake – you want it just barely set in the middle.

Print