Cinnamon Cream Pie with Brown Sugar Whipped Cream

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!

Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving
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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.

Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective

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.

Fluffy Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

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*

No-Bake Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

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!

Easy Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

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.

6. Chill!

How To: Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

Get the Full Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe Below

Making Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

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!

Cool Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

More Alternatives to Pumpkin Pie

Brie and Pear Tart

Bourbon Derby Pie

Caramel Pecan Pie Bars

Gooey Butter Cake

Caramel Apple Slab Pie

Fluffernutter Pie

The Best Carrot Cake

No-Bake Chocolate Banoffee Pie

The Fluffiest Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday #Thanksgiving

Cinnamon Cream Pie with Brown Sugar Whipped Cream Recipe #ASpicyPerspective #Holiday
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5 from 7 votes

Cinnamon Cream Pie with Brown Sugar Whipped Cream

Prep Time
30 mins
Total Time
4 hrs 30 mins
 

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!

Servings: 8 slices
Nutrition Facts
Cinnamon Cream Pie with Brown Sugar Whipped Cream
Amount Per Serving (1 slice)
Calories 608 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 24g 120%
Cholesterol 132mg 44%
Sodium 394mg 16%
Potassium 246mg 7%
Total Carbohydrates 52g 17%
Dietary Fiber 0g 0%
Sugars 36g
Protein 6g 12%
Vitamin A 28.9%
Vitamin C 0.6%
Calcium 18%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. Top the pie with the remaining whipped cream and sprinkle with extra cinnamon. Chill for at least 4 hours, or until ready to serve.

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16 comments on “Cinnamon Cream Pie with Brown Sugar Whipped Cream

  1. Pingback: Pecan Pie Recipe with Buttery Streusel Topping

  2. Nancieposted February 2, 2019 at 4:48 pm Reply

    Well, foo-baz. I never use this stuff, so I had no idea there was a powdered pudding mix that had to be cooked first; I thought powdered pudding was instant pudding, period. I guess I’ll be trying this again tomorrow. :-(

    ——- I wonder what the stuff in the pie plate will look like in 4 hours? Probably not much different than it looks right now – soup – and a lot of it. Welp, ya learn something new every day.

  3. Pingback: Butterscotch Pie with Meringue Topping

  4. sanjay sharmaposted January 15, 2019 at 6:57 pm Reply

    Your recipe this looks absolutely amazing! Got to add this to my reading list.Thanks for sharing this recipe.

  5. Pingback: 40 Wonderful Cream Pie Recipes For The Holiday Season | Chief Health

  6. Brittposted November 25, 2018 at 9:15 am Reply

    Would this work with premade pudding?

    • Sommer Collierposted November 26, 2018 at 9:13 pm Reply

      Hi Britt,

      I haven’t tried that so I’m not sure the texture would be exactly the same. It might turn out a little looser… not as firm.

  7. Margiposted November 22, 2018 at 1:11 pm Reply

    Hi, thought I read over the directions more than once but it became obvious I hadn’t at the very end. I added all the whipped cream into the cream cheese mixture. Oops. Daughter wanted this in a shortbread crust so filled it up and then filled up a graham cracker crust pie shell. So I actually have 2 pies and the taste is wonderful. Both of us love cinnamon and don’t like pumpkin so having two pies is not a hardship nor is having extra whipped cream on top. Thanks for a great pie and have a happy thanksgiving.

  8. Pingback: Butterscotch Meringue Pie with Meringue Topping - The Food Charlatan

  9. Loriposted November 13, 2018 at 6:59 am Reply

    I’m obsessed with this pie. That filling!!!

  10. Rachael Yerkesposted November 13, 2018 at 5:12 am Reply

    This is genius. I never would have thought to add the cinnamon, and it is just so good. Thank you. 

  11. Erin | Dinners,Dishes and Dessertposted November 12, 2018 at 11:56 pm Reply

    This couldn’t look any more perfect!

  12. Charityposted November 12, 2018 at 11:06 pm Reply

    Yum! This looks so creamy! At first I thought it was banana cream, but I’m relieved it wasn’t because I hate banana. Finally a cream pie I’ll love!

  13. Jamielynposted November 12, 2018 at 4:28 pm Reply

    This looks incredible! I NEED to try that brown sugar whipped cream!

  14. jillianposted November 9, 2018 at 3:16 pm Reply

    This looks great!  My hubby loves pumpkin pie, me not so much.  This will be making an appearance :)  Thanks.

    • Sommer Collierposted November 10, 2018 at 1:29 am Reply

      Hi Jillian,

      Then this recipe is just for you. I can’t wait to hear what you think!