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!
Cinnamon Pie
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 of 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.
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 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!
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. :)
Would this be better to freeze before baking or after? I’m trying to make all my desserts the day before (or two days) so I can just reheat them while we are eating.
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! :)
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. :)