Cinnamon Pie
by Sommer Collier — last updated on Nov 4, 2024 
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.
Why We Love This Cinnamon Pie Recipe
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 for Thanksgiving and Christmas dinner. 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, I had never ever tried Cinnamon Pie.
Paul Simon, challenge accepted!
The Best 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, and 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!
So here it is: Today’s recipe is my version of Cinnamon Pie, inspired by Paul Simon and later “Dual Spires”… If you know, you know.
The filling of this pie is light and silky, with a strong cinnamon flavor 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. You can make this easy cinnamon 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 Need
- Homemade or store-bought buttery 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
How to Make 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 to mix all of your ingredients in to create the creamy cinnamon custard pie filling.
Here’s how to do it:
- 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 plate. 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 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.
- Pour the creamy cinnamon pie filling into the prepared pie pan.
- Bake the pie for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed.
- 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!
Get the Full (Printable) Cinnamon Pie Recipe + Video Below!
Take the pie out of the refrigerator 1 hour before serving. And I 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!
Looking for More Festive Dessert Ideas? Be Sure to Try:
- The Best Sweet Potato Pie
- Easy Pumpkin Slab Pie
- Coffee Bread Pudding
- Fresh Strawberry Pie
- Pecan Upside Down Cake
- French Silk Pie Recipe
- Butter Pecan Cake (Brown Butter Cake)
- Apple Cake with Salted Caramel Frosting
- Easy Apple Upside Down Cake
- Pomegranate Cream Tart
- Spice Walnut Pear Cake
- Pecan Praline Pound Cake
- Cinnamon Dolce Cake Latte Cake with Marscapone Frosting
Cinnamon Pie Recipe
Video
Ingredients
- 8 ounces cream cheese, softened
- 1 cup light 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 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.
This picture is right out of the oven. Topped it with whipped cream when cooled. This is delicious, definitely a keeper.
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. :)
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. Â I have one question though. Is the texture to be wet or cake like? Mine is dense but wet.Â
Hi! I was wondering if I could use half and half instead of heavy cream? That’s all I have on hand for now and would love to make this!
Hi Stephanie,
Yes, you can. The texture might be slightly less creamy, but it will still taste delicious!
Hi! I was wondering, what does it mean by ‘scrap the bowl’?
Thanks!
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!
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?Â
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!
I made this in a store bought graham cracker crust and served it with vanilla ice cream. INCREDIBLE!
Can you freeze this pie?
Hi Stella,
Yes, just make sure to thaw it at room temperature… No microwaving. ;)
Hi! I was wondering if you should freeze this before or after baking the pie? :)
Hi Charlotte,
I would probably bake it, then freeze. When you are ready to serve it, thaw slowly at room temperature.
I made this pie for Thanksgiving. Maybe I will try it again with a little less salt … It does have a wonderful cinnamon flavor.
*dessert :)Â
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?
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 thanksgivingÂ
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! :)