Cinnamon Pie Recipe

Calling all cinnamon lovers! This easy cinnamon pie starts with a simple cinnamon cream cheese filling and is baked into a flaky, buttery crust. Perfect for sharing with loved ones during the holidays.  You can prep this homemade in about 10 minutes making this an easy Thanksgiving pie everyone will enjoy!​

When it comes to the holidays, like Thanksgiving and Christmas, I love a good homemade pie. Like a classic pumpkin pie, a Dutch apple pie, or a pecan pie made in a buttery pie crust.

​However once in a while it’s nice to mix things up a bit. Like my easy Millionaire pie, or my version of a Shoofly pie made with molasses. And now this year that’s where this cinnamon pie comes in! I mean you can’t go wrong with cinnamon around the Fall and holidays, right? Like homemade cinnamon rolls or a cinnamon roll cookies. And now we making an entire pie using cinnamon!

This cinnamon custard pie baked in flaky crust will definitely be a fun twist on all the pies at the holiday table. 

What is a cinnamon pie?

This cinnamon cream pie recipe is made with lots of cinnamon, dark brown sugar, and a base of cream cheese to make for a sweet, flavorful filling. 

The texture of this pie is very similar to a pumpkin pie, but with a rich cinnamon flavor instead of the pumpkin. It’s custardy and smooth. If you love custard pies, then I know you will love this pie.

See Also:

• Move over pumpkin bread, this butternut squash bread is the new Fall quick bread to make!
• Apple cider cookies are soft and chewy. And full of apple flavor! Topped with an apple cider icing these will be a favorite!
• Looking for a cinnamon roll that’s made a little healthier? Then try my healthy cinnamon rolls! Made with coconut sugar, whole wheat flour and a maple icing.

Perfect For The Holiday Season!

• Incredibly easy to make! – The filling mixes up in about 10 minutes or less with simple ingredients. You can use a store-bought pie crust to make this pie come together even faster!
• Lots of cinnamon flavor– Nothing beats like the smell of cinnamon baking in your oven. With 4 Tablespoons ground cinnamon this has lots of cinnamon flavor!
• Can make the day ahead – I hate baking my pies the day of on Thanksgiving, so this pie you can make the day before. Then top with whipped cream right before serving. 

Ingredients Needed

For the full recipe, scroll to the bottom of the recipe card and instructions

• 1 (9 inch) pie crust — You can make your own pie crust or use a pre-made pie crust. You can use my single pie crust recipe for this pie!
• 12 ounces (1 1/2 packages) cream cheese– Make sure the cream cheese is softened to room temperature so your filling comes out smooth. I recommend using brick style or blocks of cream cheese and not tub style which can sometimes be whipped and will affect the texture.
• 1 ¼ cup dark brown sugar – I prefer dark brown sugar but you can replace with light brown sugar. You can make your own brown sugar at home if need be.
• 3 large eggs – Make sure your eggs are at room temperature so they blend easily into the cinnamon pie filling.
• 1 ¼ cup (300 ml) heavy cream – Half and half or whole milk can be substituted, but the pie may be less rich or set quite as well.
• 5 Tablespoons all-purpose flour – Cornstarch can be substituted in a pinch to help the pie thicken, but you will want to use less cornstarch; start with about half as much as the flour, or it may thicken too much.
• 4 Tablespoons ground cinnamon
• 2 teaspoons vanilla extract
• Whipped Cream – You can top with homemade whipped cream or whipped topping.
• Powdered sugar – Instead of topping with whipped cream, simply give it a dusting of powdered sugar.
• Ground cinnamon – I like to give it a dusting with a little extra cinnamon.

How To Make Cinnamon Pie

Preheat the oven to 350^oF (180^oC) and roll the pie crust into a 9-inch pie plate.

Crimp the edges and then place the crust in the refrigerator while you make the filling. You do not need to blind bake the crust, but you will want to cover the pie crust edges with a pie crust shield, or tinfoil so they don’t burn while baking.

With an electric mixer, beat the cream cheese and dark brown sugar in a large mixing bowl on medium high speed, until light and fluffy, about 1-2 minutes. You can use a hand or stand mixer with a paddle attachment.

Add in the eggs and continue to beat until smooth and combined. Scrape down the bowl as combined.

Beat in the heavy cream, flour, cinnamon, and vanilla extract. Be sure to scrape the sides and bottom of the bowl with a spatula as needed so that everything is incorporated evenly.

Pour the mixture into the prepared pie crust and bake for 30-40 minutes or until the edges are all set but the center is still slightly jiggly. It will continue to bake as it cools. 

Allow the pie to cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour before slicing and serving with whipped topping, powdered sugar, and ground cinnamon, optional.

Recipe Tips

• Room Temperature Ingredients – Be sure your cream cheese, eggs, and heavy cream are at room temperature so they all blend in easily into the filling and make for a smooth, creamy mixture. Take out your ingredients 1 hour before hand.
• Do not overbake. The filling will still be slightly jiggly in the center with the edges set. But will continue to set up as it cools. If it cracks, that means it’s overbaked. 
• Let the pie set. This pie needs to set up at least 2 hours before serving. I prefer to make this pie the day ahead and store in the fridge before serving.
• Use a pie shield. To ensure you get golden brown pie crust edges, be sure to cover the edges so they don’t burn. You can use a pie shield or make one out of aluminum foil.

Recipe Variations And Serving Suggestions

• ​Use a graham cracker crust – Instead of a flaky pie crust, make a homemade graham cracker crust instead! 
• Add a touch of nutmeg – For a little more flavor, try adding a 1/4 teaspoon – 1/2 teaspoon ground nutmeg
• Try using pumpkin pie spice instead – For a fun holiday twist, use pumpkin pie spice instead!
• Serve with vanilla ice cream! – This creamy custard pie is perfect to serve with a scoop of vanilla ice cream on top!

Recipe FAQs

More Recipes To Try

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• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
• Milk Bar Cake

Cinnamon Pie

This delightful dessert blends creamy, cinnamon-infused goodness with a flaky, buttery crust for a taste that feels like a cozy embrace. Perfect for sharing with loved ones or savoring as a sweet treat, our Cinnamon Pie is an irresistible addition to any gathering.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chilling time: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings: 8 servings

Calories: 1491kcal

Author: Heather Perine

Ingredients

• ▢ 9 inch pie crust, homemade or store-bought
• ▢ 12 ounces (1 1/2 packages) cream cheese room temperature
• ▢ 1 ¼ cup (267 g) packed dark brown sugar (or light brown sugar)
• ▢ 3 large eggs room temperature
• ▢ 1 ¼ cup (300 ml) heavy cream
• ▢ 5 Tablespoons all-purpose flour
• ▢ 4 Tablespoons ground cinnamon
• ▢ 2 teaspoons vanilla extract
• ▢ Whipped Cream or whipped topping, optional garnish
• ▢ Powdered sugar optional garnish
• ▢ Ground cinnamon optional garnish

Instructions

• Preheat the oven to 350°F (180°C) and roll the pie crust into a 9-inch pie plate.
• Crimp the edges and then place the crust in the refrigerator while you make the filling.
• With an electric mixer, beat the cream cheese and dark brown sugar in a large mixing bowl on medium high speed, until light and fluffy, about 1-2 minutes. You can use a hand or stand mixer with a paddle attachment.
• Add in the eggs and continue to beat until smooth and combined. Scrape down the bowl as needed.
• Beat in the heavy cream, flour, cinnamon, and vanilla extract. Be sure to scrape the sides and bottom of the bowl with a spatula as needed so that everything is incorporated evenly.
• Pour the mixture into the prepared pie crust and bake for 30-40 minutes or until the edges are all set but the center is still slightly jiggly. It will continue to bake as it cools.
• Allow the pie to cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour before slicing and serving with whipped topping, powdered sugar, and ground cinnamon, optional.

Notes

• Storage/Make Ahead: Cinnamon Pie in the refrigerator, covered, and consumed within 3-4 days. If you need to keep it longer, you can freeze the pie for 2-3 months. When ready to enjoy, allow the frozen pie to thaw in the refrigerator overnight before serving.
• Heavy cream: Half and half or whole milk can be substituted, but the pie may be less rich or set quite as well.
• All-purpose flour: Cornstarch can be substituted in a pinch to help the pie thicken, but you will want to use less cornstarch; start with about half as much as the flour, or it may thicken too much.
• When is the pie done baking?  The edges of the pie should appear firm and set. The center of the pie should still have a slight jiggle when gently shaken. It should not be liquid, but a small, gentle wobble in the center is normal. If you want to be extra sure, insert a digital thermometer into the center of the pie. If it reads at least 170 degrees Fahrenheit in the center, it is cooked and can be removed from the oven.
• Pie Shield: The top of the pie should have a golden-brown color and thin skin. If the top is browning too quickly, you can tent it with aluminum foil to prevent over-browning while the center finishes cooking. If you see cracks in the pie, you want to turn off the oven and remove the pie.

Nutrition

Calories: 1491kcal | Carbohydrates: 154g | Protein: 21g | Fat: 89g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 155mg | Sodium: 1101mg | Potassium: 405mg | Fiber: 8g | Sugar: 36g | Vitamin A: 1233IU | Vitamin C: 0.4mg | Calcium: 188mg | Iron: 7mg

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