Ultra fluffy Cinnamon Cream Pie with Brown Sugar Whipped Cream. This no-bake pie recipe with homemade whipped cream is a wonderful substitute for pumpkin pie!
Every November, we get requests to share alternative Thanksgiving desserts to pumpkin pie. Some people, no matter how hard they try, will never love pumpkin pie.
No judgment on my end.
Last year we shared a cinnamon pie recipe that received rave reviews throughout the holiday season. It’s a baked custard-style pie packed with intense cinnamon flavor… And no pumpkin.
Since you guys seem to love it so much, this year we’re sharing a Cinnamon Cream Pie with Brown Sugar Whipped Cream.
This fluffy cinnamon cream pie starts with a crisp buttery crust, then is filled with a no-bake sweetly-spiced pillowy center, and topped with whipped cream.
Cinnamon Cream Pie with Brown Sugar Whipped Cream is a new family favorite. It’s easy to make, a beauty to behold, and a true crowd-pleaser.
It makes a wonderful option to offer your guests, along with pumpkin pie. *wink*
Cinnamon Cream Pie with Brown Sugar Whipped Cream Ingredients
- Pie crust – Either buy a refrigerated roll-out pie crust, or make your pie crust from scratch.
- Heavy cream – For the whipped topping and to lift the filling.
- Light brown sugar – Adds depth and sweetness to both the filling and the whipped cream.
- Cream cheese – Provides flavor and structure to the pie filling.
- Instant vanilla pudding – This is also needed for structure, so the pie filling is thick enough to cut.
- Whole milk – To activate the instant pudding.
- Ground cinnamon – The most important element for flavor!
How To Make Cinnamon Cream Pie with Brown Sugar Whipped Cream
1. Bake the Crust – Carefully fit the pie crust down into a deep pie plate. Crimp the edges to make them look pretty. Then bake the crust until golden brown.
Pie crust without filling has a tendency to puff up while baking. To combat this, you can either prick the bottom of the pie crust with a fork, or place a piece of parchment paper down in the pie crust and fill it with dried bean or rice. Then remove the “weights” after baking.
2. Whip the Cream – Add cold heavy cream and brown sugar to a mixing bowl. With a whip attachment, whip the cream until very firm.
3. Mix the Filling – Beat the cream cheese to make sure its very soft, so the rest of the ingredients blend in. Add in the brown sugar and cinnamon so the brown sugar will break down into the cream cheese.
Then beat in instant pudding and milk.
4. Fold – Gently fold half the whipped cream into the pudding mixture. This lightens the mixture for a light airy texture.
5. Assemble – Move the pie filling into the crust. Then top with the remaining whipped cream.
Get the Full Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe Below
Cinnamon Cream Pie with Brown Sugar Whipped Cream Tips & Adaptations
- This pie will keep in the refrigerator for up to 2 weeks, although the crust is best if eaten within one week.
- Do not freeze.
- Try swapping apple pie spice blend for the cinnamon.
- If you want the pie to be completely no-bake, use this graham cracker crust recipe instead of a traditional pie crust.
- Chocolate lovers, spread a layer of Nutella on the bottom of the pie crust before adding in the pie filling, for a sweet surprise. Then top the pie with chocolate shavings!
More Alternatives to Pumpkin Pie
Cinnamon Cream Pie with Brown Sugar Whipped Cream
Fluffy Cinnamon Cream Pie with Brown Sugar Whipped Cream - A fluffy no-bake pie recipe with homemade whipped cream. A wonderful substitute for pumpkin pie!
- 1 refrigerated roll-out pie crust (or homemade!)
- 2 3/4 cups heavy cream
- 2/3 cup light brown sugar, divided
- 8 ounces cream cheese, softened
- 5.1 ounces instant vanilla pudding
- 1 3/4 cups whole milk
- 2 teaspoons ground cinnamon
Preheat the oven to 450 degrees F. Roll a store-bought or homemade pie crust out on a floured work surface, into a 14-inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to a deep-dish pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. Do this with a fork or with your fingers.
Place a large piece of foil or parchment paper over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 10-15 minutes. Take out of the oven and cool completely. Remove the foil and weights.
Once the pie crust is cool, pour the heavy cream in the bowl of a stand mixer with a whip attachment. Add 1/3 cup brown sugar and beat on high until whipped to firm peaks. Scoop the whipped cream out of the mixing bowl and refrigerate until ready to use.
- Next place the cream cheese, remaining 1/3 cup brown sugar, and cinnamon in the stand mixing bowl. Beat on high to soften the cream cheese. Then turn on low and alternate adding the instant pudding powder and the milk, until both are well combine and the mixture is smooth.
Scrape the bowl with a spatula. Then beat again to make sure the mixture is completely smooth. Scoop half of the whipped cream into the pudding mixture. Gentle fold it in with a spatula until the mixture is light and even. Then scoop the filling into the prepared pie crust and spread out evenly.
Top the pie with the remaining whipped cream and sprinkle with extra cinnamon. Chill for at least 4 hours, or until ready to serve.