Cinnamon Pie
A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust!
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.
I was recently listening to an old Paul Simon album and stopped in my tracked with a 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’ve eaten more than my fair share of cinnamon rolls, cinnamon cookies, cinnamon cake, cinnamon cornbread, and cinnamon bread over the years. Yet had never ever tried Cinnamon Pie.
Paul Simon, challenge accepted!
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. Some were chunky.
There didn’t seem to be a set standard.
The recipes that stood out to me as the most appealing were the smooth creamy Cinnamon Pie recipes.
So I made notes on the the best elements of each recipe, and set off the create my variation of Cinnamon Pie.
Today’s recipe is my version of Cinnamon Pie. The filling is light and silky with a strong cinnamon essence and a touch of nutmeg to offset the flavor.
It’s divine. Truly.
It’s the perfect finish to a holiday family feast.
Spoon a dollop of whipped cream over the top and you have a new annual tradition. Cinnamon Pie is a treat your family will ask for again again!
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OMG, thank you for finding cinnamon pie and taking up this challenge….it does sound divine!
What a perfect holiday dessert!
With this recipe, should I cook the pie crust first, or pour the filling into the uncooked crust? Im not much of a baker, and I don’t want to screw it up. Thanks!
Hi Serene,
Just pour the filling into the unbaked crust and bake it together! :)
Sounds good.
So excited to try this, looks delicious!
What a great looking pie!!
I’ve never had a cinnamon pie…what I would do for this one right now!
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Should it be stored in the refridgerator?
Hi Nicole,
Yes, chill the pie until an hour or two before serving. :)
Could the filling be made without Flour to make gluten Free?
Hi Deanna,
You could definitely substitute a gluten free baking mix for the flour in the filling. However, you would also need to address the pie crust. At this point, the only recipe for a gluten free pie crust I have is this one: http://www.aspicyperspective.com/fresh-strawberry-pie/
Could bake in ramekins without a crust, and call them “cinnamon custards”. Or “cinnamon chiffons”. Or “crustless cinnamon tarts”.
I admit to using frozen pie crusts, usually deep dish ones. Would this pie fall under the category of cream pie or filled pie, like pumpkin or pecan? There are different baking instructions for the crust depending on the type of pie. Thanks in advance!! : )
I used Pillsbury refridgerated uncooked dough and just baked it according to the recipe. This is more of a filled pie.
Hi Suzanne,
I know it can be confusing when you have multiple sets of instructions. However, just follow the recipe in the post as-is and I promise it will turn out! :)
I made this pie last night to bring to an office party at work today. It smelled wonderful while it was baking! It did crack a little in the middle after it cooled, but that could be due to my cooking time/oven. And let’s face it, it tastes the same, cracked or not! It was delicious. I got rave reviews from everyone!
I really want to make this but I was looking for a recipe to fill the graham crust I already have. Think that could work? I’ve never baked a graham crust…
Hi Cindi,
I think it would work, but haven’t tried it myself. Personally, I would not prebake the crust. Fill the crust and bake on the lowest oven rack. If it looks like the crust is starting to get too dark, place a piece of foil loosely over the top. Good luck!
Can this be made a day ahead or frozen?
Hi Becca,
Yes to both! If you freeze it, just make sure to thaw slowly in the refrigerator for 24-36 hours. :)
The Taste was good. The texture was a little different. It was kind of gritty from the cinnamon & I’m not sure if the pie was possibly under cooked. I wasn’t really sure what I was doing…
My frozen pie crust was apparently a little small, so I had leftover filling. I put that into 4 little dishes & baked separately. 3 of the 4 didnt want to set up, 1 did. They all came out with a different LOOKING texture from the pie.
I did not refrigerate the little ones before trying them. Maybe that’s the problem. Saved the pie for Christmas Eve. Hope this is better.
Lack of refrigeration was definitely the problem. LOL! Tasted so much better this am. Texture is like a pumpkin pie. Quite yummy, even without the nutmeg.
I have wondered about that very same Paul Simon line! Honestly, I thought it was just made up because the words worked in the song. Now that I know cinnamon pie is a real thing, I’m going to have to try it. Thanks for sharing!
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Looks delicious! Can’t wait to try! Just checking though, are you sure it’s 3 1/2 TABLESPOONS cinnamon? That seems like a lot for one pie.
I said to my husband at dinner tonight, “I wonder if there’s such a thing as cinnamon pie.” So I looked, and sure enough – there is! I don’t have all the ingredients on hand, but will definitely make it when I get them. I’m a cinnamon junkie, and the thought of a whole pie full of cinnamon makes me a little giddy! :)
Very good cinnamon pie, never heard or done, but it seems delicious myth, only to see it measured a great desire to prove.
The flavor of this pie is amazing. It took a very long time to bake (over 50 Min). I am in high altitude and i probably didn’t need all of the batter as it filled the pie pretty high. Next time i make this (there most certainly will be a next time,delicious) i am going to try whipping the heavy cream and folding it in instead so it’s not so wet. This pie will most certainly become a staple in our home!