Cinnamon Pie

The Perfect Cinnamon Pie Recipe | ASpicyPerspective.comA Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust!

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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.

Perfect Cinnamon Pie Recipe | ASpicyPerspective.com

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.

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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!

How To: Perfect Cinnamon Pie Recipe | ASpicyPerspective.com

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.

Best Cinnamon Pie Recipe | ASpicyPerspective.com

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.

The Best Cinnamon Pie Recipe | ASpicyPerspective.com

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.

Cinnamon Pie Recipe | ASpicyPerspective.com

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!

Easy Cinnamon Pie Recipe | ASpicyPerspective.com

Perfect Cinnamon Pie Recipe | ASpicyPerspective.com
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4.69 from 19 votes

Cinnamon Pie

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Absolutely the Best Cinnamon Pie Recipe! Perfect creamy cinnamon filling baked into a golden crust. Cinnamon Pie is the perfect dessert for holiday meals.
Servings: 8 slices
Nutrition Facts
Cinnamon Pie
Amount Per Serving (1 slice)
Calories 371 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 123mg 41%
Sodium 421mg 18%
Potassium 133mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 27g
Protein 4g 8%
Vitamin A 19.9%
Vitamin C 0.4%
Calcium 11.6%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

Instructions

  1. 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.

  2. 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.

  3. 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.
  4. 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.

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120 comments on “Cinnamon Pie

  1. Pingback: Best Key Lime Pie - Mom On Timeout

  2. Kayla Loquistposted February 9, 2019 at 5:43 pm Reply

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

  3. Makhlukposted February 2, 2019 at 10:18 pm Reply

    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

  4. Jackieposted February 1, 2019 at 11:59 am Reply

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

    • Sommer Collierposted February 11, 2019 at 12:37 am Reply

      Hi Jackie,

      You can sub in any spice you prefer… Allspice, clove. :)

  5. Ewanposted January 23, 2019 at 5:36 pm Reply

    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.

    • Sommer Collierposted January 24, 2019 at 8:51 pm Reply

      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.

  6. Rosieposted December 13, 2018 at 2:53 pm Reply

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

  7. Carrieposted December 11, 2018 at 10:43 pm Reply

    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…

    • Sommer Collierposted December 19, 2018 at 5:51 pm Reply

      Hi Carrie,

      Yes, that should be fine! :)

  8. Susanposted December 1, 2018 at 4:21 pm Reply

    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!!

    • Sommer Collierposted December 6, 2018 at 6:40 am Reply

      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.

      • Susanposted December 16, 2018 at 3:01 pm

        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!

      • Susanposted December 19, 2018 at 7:48 am

        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!

  9. Tami Smithposted November 23, 2018 at 12:01 am Reply

    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.

  10. Steve-Oposted November 22, 2018 at 10:36 am Reply

    Your batter looks a tad thicker than mine any ideas

  11. Traceyposted November 21, 2018 at 6:53 pm Reply

    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! 

    • Lydiaposted November 21, 2018 at 7:35 pm Reply

      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.

    • Sommer Collierposted November 22, 2018 at 8:47 am Reply

      Hi Tracey,

      1 teaspoon is right. When making something this rich and sweet, you need a little extra salt to balance it. Happy Baking!

  12. Lydiaposted November 21, 2018 at 5:08 pm Reply

    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!

  13. Maryposted November 21, 2018 at 12:10 pm Reply

    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?

    • Cale Hensleyposted November 21, 2018 at 10:26 pm Reply

      I made mine w Graham cracker as well. It makes more sense to me.

    • Sommer Collierposted November 22, 2018 at 8:52 am Reply

      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.

  14. Allyposted November 20, 2018 at 2:25 pm Reply

    If I bake this tonight will it be ok for thanksgiving

    • Sommer Collierposted November 20, 2018 at 10:32 pm Reply

      Hi Ally,

      Yes! Just refrigerate it the next couple days. :)

  15. Erika Ritterposted November 18, 2018 at 10:21 pm Reply

    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.

  16. Aliciaposted November 18, 2018 at 9:49 am Reply

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

    • Sommer Collierposted November 18, 2018 at 9:32 pm Reply

      Hi Alicia,

      For this pie you pour the filling into an unbaked crust and bake it all at the same time. Happy Baking!

  17. Carlyposted November 17, 2018 at 5:15 pm Reply

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

    • Sommer Collierposted November 18, 2018 at 9:35 pm Reply

      Hi Carly,

      Absolutely! Just don’t go overboard, or you will end up with a grainy texture. ;)

      Let me know how it turns out!

  18. Lindaposted November 9, 2018 at 6:59 pm Reply

    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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  20. Renee Eltonposted November 8, 2018 at 2:01 pm Reply

    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! 

    • Sommer Collierposted November 10, 2018 at 1:33 am Reply

      LOL! I love it. Let me know what you think! :)

    • Sarah Lposted November 19, 2018 at 1:00 am Reply

      I just watched that episode too and came looking for cinnamon pie recipes! I’ve got all my ingredients ready for Thursday!

    • Alana Thibaultposted November 19, 2018 at 3:34 pm Reply

      That’s exactly why I’m here 😂

    • Cale Hensleyposted November 21, 2018 at 10:28 pm Reply

      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.

    • Smith Familyposted November 22, 2018 at 10:18 am Reply

      Ditto here! Had this bookmarked for Thanksgiving ever since.

  21. Julieposted October 29, 2018 at 7:52 pm Reply

    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!!

    • Candiposted October 29, 2018 at 8:27 pm Reply

      Holy moly till I saw your comment I saw it but didn’t see the per slice this pie has to be amazing. 

    • Sommer Collierposted October 30, 2018 at 9:50 pm Reply

      Oh dear! Let me double-check that Julie.

  22. Heatherposted October 26, 2018 at 8:00 pm Reply

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

    • Sommer Collierposted October 30, 2018 at 10:31 pm Reply

      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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  24. Ann prescottposted October 2, 2018 at 6:21 pm Reply

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

  25. Renaeposted September 17, 2018 at 11:02 pm Reply

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

  26. Debbieposted September 13, 2018 at 5:50 pm Reply

    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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  28. Heatherposted July 28, 2018 at 10:29 pm Reply

    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.

    • Sommer Collierposted July 29, 2018 at 10:35 pm Reply

      LOL! Thanks Heather. Our posts are proofed by 2-3 people and we still miss things sometimes. :)

  29. Raeannposted June 27, 2018 at 8:02 pm Reply

    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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  31. Alex Mposted June 2, 2018 at 3:13 pm Reply

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

    • Sommer Collierposted June 5, 2018 at 12:13 pm Reply

      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!

  32. Sabrinaposted May 13, 2018 at 1:41 am Reply

    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? 

    • Sommer Collierposted May 25, 2018 at 2:39 pm Reply

      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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  38. Gabrielposted December 20, 2017 at 12:33 pm Reply

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

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  40. Stellaposted December 7, 2017 at 3:02 pm Reply

    Can you freeze this pie?

    • Sommerposted December 11, 2017 at 9:39 pm Reply

      Hi Stella,

      Yes, just make sure to thaw it at room temperature… No microwaving. ;)

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  42. Kendraposted November 24, 2017 at 1:11 pm Reply

    I made this pie for Thanksgiving and unfortunately it wasn’t as good as I was hoping. It tasted salty. :( Maybe I will try it again with less salt … It does have a wonderful cinnamon flavor.

  43. Kaitlynposted November 22, 2017 at 11:02 pm Reply

    *dessert :) 

  44. Taylorposted November 22, 2017 at 7:06 pm Reply

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

    • Sommerposted November 23, 2017 at 9:47 pm Reply

      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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  46. Maryposted November 20, 2017 at 10:41 pm Reply

    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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  48. Gabyposted November 15, 2017 at 11:50 pm Reply

    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?

    • Sommerposted November 17, 2017 at 10:43 pm Reply

      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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  50. Hannahposted November 11, 2017 at 7:13 pm Reply

    Do you know how the measurements would change to fill a 10in pie dish? Thanks! 

    • Sommerposted November 17, 2017 at 11:10 pm Reply

      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!

  51. Justinaposted November 9, 2017 at 9:22 pm Reply

    Could I make this with a graham cracker crust.

    • Sommerposted November 17, 2017 at 11:18 pm Reply

      Hi Justina,

      Absolutely! Let me know how it turns out. :)

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  53. Kristinaposted November 3, 2017 at 11:20 am Reply

    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?

    • Sommerposted November 6, 2017 at 8:44 am Reply

      Hi Kristina,

      Honestly, you could use either. However, I always go with light brown sugar.

  54. Rian Glynnposted October 28, 2017 at 7:42 pm Reply

    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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  56. Alexandraposted September 23, 2017 at 6:58 pm Reply

    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!

    • Alexandra Curranposted October 17, 2017 at 9:17 pm Reply

      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!!!

  57. Aldenoraposted September 11, 2017 at 3:20 am Reply

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

  58. Caroleposted September 2, 2017 at 9:12 pm Reply

    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! :)

  59. Rachelposted September 2, 2017 at 1:24 pm Reply

    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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  62. Rebecca Blackwellposted January 23, 2017 at 11:52 am Reply

    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!

  63. Joposted December 24, 2016 at 1:11 pm Reply

    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.

  64. Joposted December 24, 2016 at 1:08 pm Reply

    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.

  65. Beccaposted December 20, 2016 at 5:46 pm Reply

    Can this be made a day ahead or frozen?

    • Sommerposted December 22, 2016 at 11:51 pm Reply

      Hi Becca,

      Yes to both! If you freeze it, just make sure to thaw slowly in the refrigerator for 24-36 hours. :)

  66. Cindiposted December 20, 2016 at 11:29 am Reply

    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…

    • Sommerposted December 22, 2016 at 11:55 pm Reply

      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!

  67. Brandyposted December 8, 2016 at 12:54 pm Reply

    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!

  68. Suzanneposted November 27, 2016 at 6:30 pm Reply

    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!! : )

    • Briposted November 28, 2016 at 8:05 am Reply

      I used Pillsbury refridgerated uncooked dough and just baked it according to the recipe.  This is more of a filled pie.

    • Sommerposted December 6, 2016 at 8:55 am Reply

      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! :)

  69. Deannaposted November 23, 2016 at 1:08 am Reply

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

    • Sommerposted November 23, 2016 at 6:58 pm Reply

      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/

      • Rexieposted January 21, 2017 at 2:27 pm

        Could bake in ramekins without a crust, and call them “cinnamon custards”. Or “cinnamon chiffons”. Or “crustless cinnamon tarts”.

  70. Nicoleposted November 19, 2016 at 10:43 am Reply

    Should it be stored in the refridgerator?

    • Sommerposted November 24, 2016 at 9:10 am Reply

      Hi Nicole,

      Yes, chill the pie until an hour or two before serving. :)

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  72. Marla Meridithposted November 17, 2016 at 3:57 pm Reply

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

  73. Jenny Flakeposted November 17, 2016 at 7:29 am Reply

    What a great looking pie!!

  74. Ashleyposted November 17, 2016 at 12:31 am Reply

    So excited to try this, looks delicious!

  75. CTET Resultposted November 16, 2016 at 11:34 pm Reply

    Sounds good.

  76. Sereneposted November 16, 2016 at 11:21 am Reply

    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!

    • Sommerposted November 16, 2016 at 5:19 pm Reply

      Hi Serene,

      Just pour the filling into the unbaked crust and bake it together! :)

  77. Maria Lichtyposted November 16, 2016 at 10:22 am Reply

    What a perfect holiday dessert!

  78. Johnposted November 16, 2016 at 7:51 am Reply

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

    • Debbieposted September 12, 2018 at 12:51 pm Reply

      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?

      • Sommer Collierposted September 18, 2018 at 12:25 pm

        Hi Debbie,

        It sound like your pie plate is very shallow, instead of deep dish.