A Spicy Perspective

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.

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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!

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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!

Cinnamon Pie

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

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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.

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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!

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See the Full Cinnamon Pie Recipe & VIDEO 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!

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4.87 from 51 votes
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Cinnamon Pie Recipe - VIDEO

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust!
Servings: 8 slices

Ingredients

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

Cover the pie with plastic wrap or aluminum foils and keep in the refrigerator for up to one week.

Nutrition

Serving: 1slice, Calories: 371kcal, Carbohydrates: 35g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 123mg, Sodium: 421mg, Potassium: 133mg, Fiber: 1g, Sugar: 27g, Vitamin A: 995IU, Vitamin C: 0.3mg, Calcium: 116mg, Iron: 1mg
Course: Dessert, Holiday
Cuisine: American
Author: Sommer Collier

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140 comments on “Cinnamon Pie”

  1. 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!

  2. 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.

  3. 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.

  4. 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!!

  5. I was thinking of maybe trying a graham cracker crust.  It sounds good, but wanted to get your input. Any negatives with that?

  6. 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!

  7. Can this pie be made in advance and frozen? We will be traveling and would love to have this ready to serve.

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  15. 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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  17. This was way too much spice for me I will try again but will cut the nutmeg and cinnamon in half

  18. 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

  19. Hello! This looks delicious. I’m not a big fan of nutmeg. Could you suggest other options to use in place of nutmeg. Thanks! 

  20. 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.

  21. Just wondering what 1/2 cup applesauce added would do to the flavor of this pie?

  22. 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…

  23. 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!

  24. 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.

  25. Your batter looks a tad thicker than mine any ideas

  26. 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! 

  27. 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!

  28. 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?

  29. If I bake this tonight will it be ok for thanksgiving

  30. Do you cook the pie crust first? Or Use raw pie crust. First time making a pie, and I bought store bought pie crust.

  31. This recipe looks amazing! Could you add some cocoa powder to make it a chocolate cinnamon pie?

  32. 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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  34. 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! 

  35. 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!!

  36. Can the heavy cream be subed with something else? I’m lactose intolerant.

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  38. This pie is awesome! It’s a great Fall desert.

  39. How could you alter this to add pumpkin pie filling to this recipe?

  40. 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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  42. 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.

  43. 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. 

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  45. Hi! I was wondering, what does it mean by ‘scrap the bowl’?
    Thanks!

  46. 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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  52. I made this in a store bought graham cracker crust and served it with vanilla ice cream. INCREDIBLE!

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  54. Can you freeze this pie?

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  56. I made this pie for Thanksgiving. Maybe I will try it again with a little less salt … It does have a wonderful cinnamon flavor.

  57. *dessert :) 

  58. Does this filling seem pretty runny before baking?? I just made the filling and I’m worried about it setting up!

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  60. 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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  62. 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?

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  64. 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!

  65. Could I make this with a graham cracker crust.

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  67. 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?

  68. 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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  70. 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!!!

  71. Very good cinnamon pie, never heard or done, but it seems delicious myth, only to see it measured a great desire to prove.

  72. 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! :)

  73. 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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  76. 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!

  77. 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.

  78. 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.

  79. Can this be made a day ahead or frozen?

  80. 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!

  81. 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!

  82. 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! :)

  83. Could the filling  be made without Flour to make gluten Free?

  84. Should it be stored in the refridgerator?

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  86. I’ve never had a cinnamon pie…what I would do for this one right now!

  87. What a great looking pie!!

  88. So excited to try this, looks delicious!

  89. 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!

  90. What a perfect holiday dessert!

  91. OMG, thank you for finding cinnamon pie and taking up this challenge….it does sound divine!