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.
MY OTHER RECIPESI 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
Yield: 1 pie
Prep Time:10 minutes
Cook Time:40 minutes
Absolutely the Best Cinnamon Pie Recipe! Perfect creamy cinnamon filling baked into a golden crust. Cinnamon Pie is the perfect dessert for holiday meals.
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
Directions:
- 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, 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 giggled, 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.
Nutrition Information
Yield: 1 pie, Serving Size: 8
- Amount Per Serving:
- Calories: 435 Calories
- Total Fat: 26g
- Saturated Fat: 12.6g
- Cholesterol: 115mg
- Sodium: 580mg
- Carbohydrates: 46.1g
- Fiber: 2.2g
- Sugar: 31.3g
- Protein: 6.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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!
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!!!
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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!
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.
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Could I make this with a graham cracker crust.
Hi Justina,
Absolutely! Let me know how it turns out. :)
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!
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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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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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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?
*dessert :)
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.
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Can you freeze this pie?
Hi Stella,
Yes, just make sure to thaw it at room temperature… No microwaving. ;)
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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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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?