Cinnamon Pie

Perfect Cinnamon Pie Recipe |

Cinnamon Pie

Yield: 1 pie

Prep Time:10 minutes

Cook Time:40 minutes

4.5 / 5 (10 Reviews)
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Absolutely the Best Cinnamon Pie Recipe! Perfect creamy cinnamon filling baked into a golden crust. Cinnamon Pie is the perfect dessert for holiday meals.


  • 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


  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, 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 giggled, 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.

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
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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!

The Perfect Cinnamon Pie Recipe |


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57 comments on “Cinnamon Pie

  1. 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!

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

    What a perfect holiday dessert!

  3. 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! :)

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

    Sounds good.

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

    So excited to try this, looks delicious!

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

    What a great looking pie!!

  7. 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!

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  9. 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. :)

  10. 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:

      • 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”.

  11. 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.

      Rating: 5
    • 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! :)

  12. 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!

    Rating: 5
  13. 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!

  14. 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. :)

  15. 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.

  16. 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.

  17. 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!

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  20. 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.

  21. 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! :)

  22. 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.

    Rating: 5
  23. 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!

    Rating: 4
    • 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!!!

      Rating: 5
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  25. 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!

    Rating: 5
  26. 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.

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  28. 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. :)

  29. 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!

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  31. 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?

    Rating: 5
    • 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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  33. 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 

    Rating: 5
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  35. 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?

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

    *dessert :) 

  37. 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.

    Rating: 3
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  39. 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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  41. 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!

    Rating: 5
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