Cinnamon Pie
A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust! Cream cheese gives this pie amazingly silky texture, while cinnamon and nutmeg create bold and warm flavors.
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. Not that there’s anything wrong at all with the classics; but sometimes you just want to mix it up, right? Right.
I was recently listening to an old Paul Simon album and stopped in my tracks when I 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 have 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!
FINDING THE RIGHT CINNAMON PIE RECIPE
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 just didn’t seem to be a set standard.
The recipes that stood out to me as the most appealing were the smooth creamy pie recipes.
So I made notes on the the best elements of each recipe, and set off to create my variation of Cinnamon Pie. What I came up with is going to absolutely blow you away, and quickly become your new favorite go-to holiday dessert!
PRESENTING: MY CINNAMON PIE RECIPE!
So here it is: Today’s recipe is my version of Cinnamon Pie.
The filling of this pie is light and silky, with a strong cinnamon essence and a touch of nutmeg to offset the flavor. Both creamy and spicy, I love that this dessert isn’t too rich, while still satisfying your holiday spice sweet tooth.
It’s divine. Truly.
Easily make this pie a day or so before your festivities, and just take it out of the fridge one hour before you’re ready to enjoy!
INGREDIENTS YOU’LL NEED
- Homemade or store bought pie crust
- Cream cheese
- Brown sugar
- Eggs – you’ll need 2 whole large eggs + 1 egg yolk
- Heavy cream
- Flour
- Cinnamon
- Vanilla
- Salt
- Ground nutmeg
- Powdered sugar – for dusting
- Whipped cream – for serving
HOW TO MAKE THE BEST CINNAMON PIE
Not only is this fabulous pie super flavorful, it’s also incredibly easy to make. Once you’ve got your pie dough or pre-made crust ready to go, you just need one large bowl for mixing all of your ingredients in to create the creamy cinnamon filling.
Here’s how to do it:
1. Firstly, preheat the oven to 350 degrees F. If using homemade pie dough, roll and fit your pie crust into a standard 9 inch pie dish. Crimp the edges, and place the pie crust in the refrigerator.
2. Place the cream cheese and brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the two eggs plus one egg yolk. Scrape the sides of the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg. Continue to mix on low until very smooth: You want to make sure the spices are thoroughly and evenly blended in the batter.
3. Pour the creamy cinnamon filling into the prepared pie pan.
4. Bake the pie for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed.
5. Once done, allow the pie to cool completely on a cooling rack. Cover with foil and chill in the fridge.
That’s really all there is to it!
See the Full Cinnamon Pie Recipe Below!
You should take the pie out of the refrigerator 1 hour before serving. And I have to recommend that you lightly dust the top of the pie with powdered sugar: it just makes it so festive!
Your family and friends will absolutely fall in love with this incredibly unique dessert! It’s classified as a holiday recipe, but I guarantee they will be asking you to make this Cinnamon Pie all year long. Try it at your next gathering, and let me know what you think!
MORE FESTIVE HOLIDAY DESSERT IDEAS
- The Best Sweet Potato Pie
- Easy Pumpkin Slab Pie
- Apple Cake with Salted Caramel Frosting
- Pomegranate Cream Tart
- Spice Walnut Pear Cake
- Pecan Praline Pound Cake
- Cinnamon Dolce Cake Latte Cake with Marscapone Frosting
Cinnamon Pie Recipe
Ingredients
- 8 ounces cream cheese, softened
- 1 cup brown sugar, packed
- 2 large eggs + 1 egg yolk
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- 3 1/2 tablespoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 pie crust, homemade or store-bought
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Roll and fit a pie crust into a standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.
- Place the cream cheese and brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.
- Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.
- Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.
Video
Notes
Nutrition
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I made this recipe today using store bought pie crust and it was absolutely delicious. It would even be better with a homemade crust but I didn’t have the time. After reading the comments, I decided to omit 1/2 tbsp. of the cinnamon though and liked the end result. Served with fresh whipped cream-yummy. Will definitely make again. Thank you!
I have been making this recipe for a while, and my family always asks for more. I just put less cinnamon, and they loved it. Thanks for sharing.
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“ Cover the pie with plastic wrap or aluminum foils and keep in the refrigerator for up to one week.”
A week? We’re doing good if it lasts a few hours!!
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If the store bought crust is frozen do I defrost or just pour the pie batter into the frozen crust and bake?
Hi Sean,
I would thaw it first, to make sure it bakes evenly in the oven. Happy Baking!
This is the absolute best pie out there! Even friends that have told us they “don’t like cream cheese in pies” and someone who “doesn’t like cinnamon” agree this pie is awesome. Thank you so much!!!
We normally have enough filling to make two pies, albeit a little smaller. I use a scale to decide the filling evenly in the crusts. I’ve tried both home-made and store bought crusts and can’t tell enough of a difference to really spend the extra time on the crust. A good whipped cream can make it even better, though. Take the time to whip it yourself for a little extra decadence.
This is, by far, the most requested dessert in our house, and I’m normally happy to oblige since it’s so simple yet so rewarding.
I cannot say enough good things about this pie! My whole family agrees that we like it much better than traditional pumpkin pie. It has a much smoother consistency with a nice added tang from the cream cheese.
The only “con” was that I had about 2 cups worth of extra filling. Luckily I had made a double batch of crust and so just made a second pie. Not sure if I whipped the cream cheese more than Sommer or what added to the increased amount of filling.
Overall though I will 100% be making this pie again (and maybe an extra one just for myself)
When I read 3.5 tablespoons of cinnamon I was thinking wow, that’s a lot. It was amazing. I used fresh ground nutmeg. My mother said it was like a soufflé and a cheesecake had a baby.
I added a little maple butter to the mixture for a bit of pop in flavor. I also, blind baked the crust as suggested by others and I’m glad I did. It came out perfect. Thank you it was a pleasant surprise.
This is sort of like cheesecake in a pie crust. You know how they say that if you want to quickly sell your house, bake an apple pie or burn a cinnamon candle? Bake this pie instead. Thank you to my NYTimes cooking friend James Leaf for unearthing this recipe, and thank you for developing it. BTW, there’s no need to blind-bake the crust: If you bake any filled pie on the bottom rack of the oven, it will come out golden brown and delicious every time.
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Like so many others in the comments, I too heard of this pie from psych. It was delicious. However I really do recommend blind baking the crust in advance. Will absolutely be making this recipe again.
I’m totally here because I got the the Cinnamon Festival! Psych is really filling a much needed lighthearted fun gap in my life. My kids want me to make it due to some game called Undertale, so I’ll be reporting back after this weekend!
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This recipe is AMAZING! I will make it again and again. The only thing that went wrong is that, at least in my experience, the crust absolutely needed to be blind baked a bit before adding the filling (although the recipe and comments both said that was unnecessary.) The crust bottom was still pretty raw after 40 minutes, and I even tried baking it on a dark cookie sheet to help it cook faster. I tried baking the pie even longer to finish off the crust, but the pie ended up cracking badly because it was overcooked…and the bottom was still pretty raw. Next time, I’ll probably blind bake the crust for at least 15–20 minutes before adding the filling!
Do you need to blind bake the crust or put it in raw? My husband and I have heard about this from Psych too….can’t wait to try it!!
Hi Deirdre,
You can fill it raw and bake the crust and filling together.
it was easy and excellent! My son and I heard about it on a Psych episode and we thought it was a fake desert just for the show! so then I looked it up and from this recipe and now we’re going to make this instead of pumpkin pie for Thanksgiving.
Heard about cinnamon pie on the show Psych. Had to see if it was a real thing. I found this recipe and my husband and I loved it. It will be a regular in my home.
Is this more of a cheesecake, or more of a pie?
Hi Helen,
It’s kind of both. The texture is dense, but not exactly like a cheesecake. If you want something lighter, we have a Cinnamon Cream Pie Recipe as well. https://www.aspicyperspective.com/cinnamon-cream-pie-with-brown-sugar-whipped-cream/
I’ve volunteered for the daunting task of creating an allergy friendly pie for “Pi Day” at my daughter’s school. I’m purchasing a gluten free gingersnap crust, but would like to attempt to make this pie egg, nut, and lactose free as well. It’s already nut free…so, cool! I’ve found a lactose free cream cheese, but my question is about the eggs and cream. In all other baking I’ve subbed 1 tbsp. Flax seed meal + 1 tbsp. water for 1 egg. Do you think lactose free whole milk could work in place of cream? Any thoughts?
Hi Megan,
Wow, you are brave! :) I think so, as long as the kiddos are safe with lactose-free dairy. However, if you can find lactose free half & half or cream that would be better for the texture.
I made this last night and everyone loved it, my husband even had seconds. This will definitely be a new family staple :)
I had never heard of cinnamon pie. My family is a big fan of cinnamon, so I baked one following your recipe exactly. Amazing! Thank you for sharing your recipe.
Awesome recipe! Unique and delicious. Thank you so much. Love your website, I do not subscribe to hardly any blogs but am subscribing to yours!
Great pie. I’m scared of most calorie intakes but i’m all ways interested. When I went to check,
serving: 1slice, calories: 371kcal. Does that mean, in one slice, there is 371,000 calories. But, a great pie.
Hi Jacob,
LOL! kcal (kilocalorie) is the sciencey abbreviation for 1 calorie. So, fortunately, there are only 371 calories per slice. Whew!
Love how this came out so far! Letting it cool. I did a cinnamon roll crust (made of butter, shortening, flour, ice water… roll out like a normal crust, then brush with butter and sprinkle with sugar and cinnamon). Smells great baking.
Has anyone made this in a springform pan?? There was so much filling it wouldn’t have fit in my pie pan so I tossed it into a springform.. Hope it works!! It’s in the oven now!!
I was thinking of maybe trying a graham cracker crust. It sounds good, but wanted to get your input. Any negatives with that?
I made mine with Graham cracker crust and I honestly can’t imagine making it any other way.
haven’t made this, but i wanted to let you know that when i try to pin this, i get a conagra ad that does not let me view the post/recipe.
i love the recipes i have found here and i find your blog well written.
Hi Jessie,
Oh, dear! Thanks for letting me know. Can you tell me how you are pinning so I can try to find the problem? On mobile or desktop, and through OUR share button, or with your own pinterest toolbar?
Thanks again!
Can this pie be made in advance and frozen? We will be traveling and would love to have this ready to serve.
Yes, you can freeze it! Wrap it very well. Then thaw at room temperature.
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Omg, I’m so glad I made this! My husband hates pumpkin pie and he loved this. I’m so glad! I used a 1/2 tsp salt and just a pinch of nutmeg, perfect! The pie crust baked so nicely, even on the bottom! Loved this pie, cant wait to make it for Thanksgiving! Thanks for the recipe!
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Love, but I will try again but will cut the nutmeg and cinnamon in half
Just made this today, and it is awesome. My house smells heavenly, and my mouth is extremely happy. I made it exactly as instructed except for omitting the powdered sugar topping. This recipe is a definite keeper. Thank you SO much! :-D
Hello! This looks delicious. I’m not a big fan of nutmeg. Could you suggest other options to use in place of nutmeg. Thanks!
Hi Jackie,
You can sub in any spice you prefer… Allspice, clove. :)
Hi Susan.
I have made this pie twice now and despite being delicious, I keep getting huge fissures right through the pie. The 1st time wasn’t that bad but the second time it ended up like a mosaic, it had lots of huge cracks right down to the pie dish.
I am not sure what’s going wrong. I’ve also noticed it rises massively whilst in the oven, like a giant soufflé.
Hopefully someone can give me some help.
Hi Ewan!
Little cracks are to be expected, but not huge cracks. Do you happen to live in a very dry climate? That might be why. If so, place a shallow pan of water on the oven rack below the pie to create some steam in the oven while the pie is baking.
LOL That’s what whipped cream is for, to cover the cracks. Or a giant scoop of ice cream.
Just wondering what 1/2 cup applesauce added would do to the flavor of this pie?
I doubled the recipeto make 2 pies but I actually have enough for 3. Can I refrigerate the leftover batter until I can get another pie crust tomorrow or is that a no no? I guess my frozen pie crusts werent that deep…
Hi Carrie,
Yes, that should be fine! :)
Hi Sommer, Your recipes look delicious! I live in the part of Ohio (known to be the lower foothills of the Appalachian Mountains area). I am planning on making this for a Holiday Work Place Dinner (that is 30 minutes away). Could you double this recipe to make two pies? I have a lot of baking to do & was wondering if can I make this a day or two ahead of the party? If, so, how will I store it? Thank you & have a Merry Christmas & New Year!!
Hi Susan!
Yes, you can definitely double the recipe and bake the pies a day or two ahead. Keep them refrigerated until you pack them in the car. *Just be sure to cream the cream cheese filling well, and beat on high again after adding the flour to make sure there are no clumps. When you double recipes, sometimes clumping is a bit more of an issue.
S.O.S.! I “need your help”!
I am making two (doubling the recipe) for a Late Morning Work Christmas Lunch tomorrow (Monday).
Last night I done a “test pie”. This morning around 9 a.m. I had my husband try it. He said “It’s terrible! It’s way too hot & salty!”
I used the amounts for one pie 3 – 1/2 Tbsp of McCormicks Ground Cinnamon, 1/2 tsp of BADIA Ground Nutmeg & I used 1 tsp Morton’s Iodized Salt. I only have that & Morton Course Kosher Salt. Do I need to lessen the amount of these ingredients? If so, how muchwould I use? I will be doubling this recipe.
Thank you!
Desperately, waiting for you answer! I have to make them by tonight!
Wanted to let you know, my son said “The pie was good. The first bite you could taste the salt, but after that it was ok.” That made me feel better!
Was it ok to use Morton’s Iodized Salt, instead of Sea Salt? This is an easy, smooth pie. Thanks for sharing it!
I brought this to our Thanksgiving dinner today. It was absolutely marvelous. Everyone raved about how delicious it was. They said it was definitely a keeper. Thank you for sharing this amazing pie.
Your batter looks a tad thicker than mine any ideas
A whole teaspoon of salt?? That seems like a lot for a dessert! Is that the correct amount? …I’m making this for Thanksgiving, but now I’m nervous!
It does seem like a lot, but many cake recipes I use also call for a teaspoon of salt. It doesn’t make the dessert salty, it just helps to bring out the flavor.
Hi Tracey,
1 teaspoon is right. When making something this rich and sweet, you need a little extra salt to balance it. Happy Baking!
This takes me back to the first thing I ever cooked without a recipe: Cinnamon “Pie.” I was about five or six, and it was definitely a cake, not a pie, but I insisted. However, it wasn’t really a cake either, but more like cinnamon flavored rubber that I forced my siblings to choke down. I look forward to trying this recipe out, and I’m sure it’ll be much better than my version!
I bought a graham cracker crust to make this today. I notice the recipe suggests an unbaked crust, but…
Will the graham burn if I bake it this way?
I made mine w Graham cracker as well. It makes more sense to me.
Hi Mary,
It should be ok, but maybe wrap the edges of the crust in strips of foil to protect them from turning too dark.
If I bake this tonight will it be ok for thanksgiving
Hi Ally,
Yes! Just refrigerate it the next couple days. :)
Do you cook the pie crust first? Or Use raw pie crust. First time making a pie, and I bought store bought pie crust.
Hi Alicia,
For this pie you pour the filling into an unbaked crust and bake it all at the same time. Happy Baking!
This recipe looks amazing! Could you add some cocoa powder to make it a chocolate cinnamon pie?
Hi Carly,
Absolutely! Just don’t go overboard, or you will end up with a grainy texture. ;)
Let me know how it turns out!
This looks amazing! I love cinnamon flavored desserts. Thank you for sharing. I have to give this a try!
Wishes for tasty dishes,
Linda
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I was just watching Psych S5E12 “Duel Spires” in which Shawn and Gus go to a Cinnamon Festival. They are served cinnamon pie that looks a lot like pumpkin pie and it made me want to try it. I’m really excited to find your recipe- it looks just like the one in the show! I can’t wait to surprise the family with a new dessert this Thanksgiving. Thank you!
LOL! I love it. Let me know what you think! :)
Omg I love Psych! That episode also made me want to try Cinnamon Pie! Cant wait to make this!
I just watched that episode too and came looking for cinnamon pie recipes! I’ve got all my ingredients ready for Thursday!
That’s exactly why I’m here 😂
Same. I was binging psych again for the first time in a few years. Started looking and found this recipe that does, indeed, look just like the Psych pies. I’ve had this tab open on my cell phone for a couple of months as I waited for Thanksgiving. Just pulled mine out of the oven.
Ditto here! Had this bookmarked for Thanksgiving ever since.
Hi. This recipe looks amazing!!! I printed it out and noticed the nutritional info: 2975 kcal for 1 slice??? Is anything THAT good? BwAhahahA! I’m still gonna make it!!
Holy moly till I saw your comment I saw it but didn’t see the per slice this pie has to be amazing.
Oh dear! Let me double-check that Julie.
Can the heavy cream be subed with something else? I’m lactose intolerant.
Hi Heather!
You could try thick canned coconut milk. I’ve not made it this way myself, but I think it would work.
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This pie is awesome! It’s a great Fall desert.
How could you alter this to add pumpkin pie filling to this recipe?
Hi Renae,
It might be best to go with another recipe that includes pumpkin, cream cheese, and spice. We love this one: https://www.aspicyperspective.com/secret-ingredient-perfect-pumpkin-slab-pie/
This picture is right out of the oven. Topped it with whipped cream when cooled. This is delicious, definitely a keeper.
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The recipe sounds delicious. Haven’t tried it yet, but thought you should know that you have a little typo. The word your looking for in step 3 is jiggled. A giggle is a laugh! Though, I’d love to see a giggling pie! Thanks for the recipe – I’m looking forward to trying it.
LOL! Thanks Heather. Our posts are proofed by 2-3 people and we still miss things sometimes. :)
OMG, This is the most wonderful flavor ever. Your taste buds will be doing the jig. I did have to bake mine about 15 minutes longer than the recipe suggested. I have one question though. Is the texture to be wet or cake like? Mine is dense but wet.
Hi! I was wondering if I could use half and half instead of heavy cream? That’s all I have on hand for now and would love to make this!
Hi Stephanie,
Yes, you can. The texture might be slightly less creamy, but it will still taste delicious!
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Hi! I was wondering, what does it mean by ‘scrap the bowl’?
Thanks!
Hi Alex,
Scraping the bowl means to use a spatula to separate all the batter from the sides, so the clumps can beat into the mixture evenly. Hope this helps, happy baking!
I have made this pie several times. The first time it turned out fantastic. Since then I can’t get it right. It always falls a bit and causes the pie to be dense not fluffy. What am I doing wrong?
Hi Sabrina,
Hmmm… Instead of asking what you are doing wrong, I might ask myself what I did different the first time. Did you use a different brand of a specific ingredient? Also, I would check your oven temperature with a small oven thermometer that hangs off the rack. Oven thermostats are notorious for drifting off temperature over time. Good luck!
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I made this in a store bought graham cracker crust and served it with vanilla ice cream. INCREDIBLE!
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Can you freeze this pie?
Hi Stella,
Yes, just make sure to thaw it at room temperature… No microwaving. ;)
Hi! I was wondering if you should freeze this before or after baking the pie? :)
Hi Charlotte,
I would probably bake it, then freeze. When you are ready to serve it, thaw slowly at room temperature.
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I made this pie for Thanksgiving. Maybe I will try it again with a little less salt … It does have a wonderful cinnamon flavor.
*dessert :)
Does this filling seem pretty runny before baking?? I just made the filling and I’m worried about it setting up!
Hi Taylor,
Sorry I’m just now seeing this. It should have set up after baking. How did it turn out?
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At first I was sceptical because just cinnamon sounds like something is missing But I made this pie tonight it’s still cooling I just look it out of the oven and it’s good I bet it will be even better after it is chilled the mix of cream chese vanilla and cinnamon is genius this is definitely the pie I’m takin to thanksgiving
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This pie is wonderful! I’m planning on making it for thanksgiving this year. Do you think trying it with a graham cracker crust would taste good and require the same bake time?
Hi Gaby,
So glad you like it! Yes and yes; I think it will taste great and bake about the same length. Happy baking! :)
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Do you know how the measurements would change to fill a 10in pie dish? Thanks!
Hi Hannah,
You can use the same recipe and just have a skimpier pie, or try adding 1/4 more per ingredient… 8 ounces cream cheese would be 10 ounces and so on. The egg should be the only tricky ingredient to add. Let me know how it turns out!
Could I make this with a graham cracker crust.
Hi Justina,
Absolutely! Let me know how it turns out. :)
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This looks delicious! Totally want to try it and shake up the holiday goodie table. One question, should I use dark or light brown sugar?
Hi Kristina,
Honestly, you could use either. However, I always go with light brown sugar.
Have made this pie twice now, once for my family and once for a potluck and it is just delicious. I love cinnamon and this has become one of my favorite pies. So easy to make too!
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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!
I would really like to edit my rating of this pie. If i could i would give it perfect 10! It Still takes 60 minute to bake but that doesn’t change how amazing this pie is! I did try whipping and folding the cream but i did not like the texture as much so from now on i am sticking with exactly how Sommer wrote the recipe. Amazing!!!
Very good cinnamon pie, never heard or done, but it seems delicious myth, only to see it measured a great desire to prove.
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! :)
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.
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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!
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.
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.
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. :)
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!
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 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! :)
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”.
Should it be stored in the refridgerator?
Hi Nicole,
Yes, chill the pie until an hour or two before serving. :)
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I’ve never had a cinnamon pie…what I would do for this one right now!
What a great looking pie!!
So excited to try this, looks delicious!
Sounds good.
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! :)
What a perfect holiday dessert!
OMG, thank you for finding cinnamon pie and taking up this challenge….it does sound divine!
I read everyone’s comments and some bakers have had “some” mixture leftover. No one mentioned they had enough for another entire pie, which I did. What did I do wrong?
Hi Debbie,
It sound like your pie plate is very shallow, instead of deep dish.