This delicious Cinnamon Pie recipe is perfect for holidays like Thanksgiving or Christmas, but also easy enough to make any night of the week!
The smell of cinnamon wafting through the air as this easy Cinnamon Pie bakes is simply irresistible!
With the holiday season around the corner, we’ve got pies on the brain. We love making Mini Pecan Pies, Chocolate Bourbon Pecan Pie, and Sweet Potato Pie with Graham Cracker Crust.
Now this Cinnamon Pie is our latest pie addiction. In my opinion, it beats a traditional pumpkin pie by a landslide! With rich brown sugar, fall spices like cinnamon and nutmeg, a rich cream custard, and flaky crust, this is a great dessert that’s a true crowd pleaser.
And, because it’s an easy baking recipe, this homemade cinnamon pie is just as amazing for Thanksgiving or Christmas dinner as it is for any night of the week!
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🌟 Why this recipe works
This pie recipe is sure to become a regular in your holiday baking and everyday baking rotation!
- Easy – There’s little prep in this simple pie recipe. You basically beat the filling ingredients together, pour it into the storebought pie crust, and bake!
- Simple shortcuts – By using premade pie shell we’re saving loads of time.
- Big flavor – This pie is SO delicious. If you love fall spices like cinnamon and nutmeg, you’ll love this pie!
Bonus reason to make this pie: your house will smell AMAZING while it bakes!
🛒 Ingredient notes
You only need a few simple ingredients to make the perfect cinnamon pie recipe. These are all basic baking ingredients that you can find in any local grocery store. And you probably already have most if not all of them on hand already!
- Cinnamon – Ground cinnamon is the star of the show! You get big cinnamon flavor in this pie.
- Eggs – We’re using three large eggs in this recipe. Eggs are a must for this cinnamon custard pie; they add structure to the pie. And while some pie recipes only call for egg yolks in their custard, I like using the whole eggs.
- Cream cheese – Along with the eggs, this adds the weight to the custard filling of the pie.
- Cream – Use heavy cream or half and half to add creaminess to the cinnamon pie filling.
- Vanilla – Pure vanilla extract gives the pie that classic bakery aroma and flavor.
- Brown sugar – Light brown sugar adds a richness to the creamy pie filling.
- Salt – A little kosher salt always helps to balance out the flavors of all baked goods, but especially in a sweet pie. Don’t leave this ingredient out!
- Pie crust – you can certainly make your own homemade pie crust. If you have a few extra minutes, this easy homemade pie dough recipe is totally worth it. But to save time, we’re using a premade pie crust from the store.
- Optional: whipped cream or whipped topping for the top of the pie.
✅ Step-by-step instructions
- In the bowl of an electric mixer (or in a large bowl using a hand mixer), beat together the cream cheese and the brown sugar until creamy.
- Beat in the eggs.
- Beat in the spices and vanilla.
4. Pour the cinnamon pie filling into the premade buttery pie crust.
5. Carefully place the filled pie onto a baking sheet. This step is optional, but I find it helps make it easier to take the pie in and out of the oven.
6. Bake pie at 350°F for 35 to 45 minutes. See tips below for doneness. Allow to chill in the refrigerator for at least 30 minutes and up to overnight, to set.
👩🏻🍳 Baking tips and recipe FAQs
Baking tips
- Make sure your cream cheese is softened at room temperature before baking with it. Take it out of the refrigerator about half an hour before you start baking. It should be soft enough to leave an indentation when you press your thumb into it, but not too soft.
- Also make sure your eggs are at room temperature. You can take them out of the refrigerator the same time you take out the cream cheese. Room temperature eggs will mix with the other ingredients better, giving you a smoother batter
- Take care not to overbake the pie. The center of the pie will still jiggle a little when it’s done, which can make it a little tricky to figure out if the pie is done or not. Look for the edges of the pie crust to turn a golden brown and for the outer rim of the pie filling to be somewhat set.
- Allow the pie to cool at room temperature and chill properly before serving. In my recipe testing, I found that 30 minutes was the minimum chill time required to allow the pie to set fully. If you take it out of the fridge sooner than that, it may be too soft to serve. You can chill the pie for up to overnight for best results.
Yes. You can substitute your favorite dairy-free cream cheese for regular cream cheese, and dairy-free heavy cream for regular heavy cream. You can also try to use coconut cream instead of heavy cream.
Store leftover cinnamon pie in an airtight container or wrap with plastic wrap and store in the refrigerator for up to 5 days.
🍽 Serving ideas
Serve this delectable sweet pie with a dollop of whipped cream topping or a scoop of vanilla ice cream.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Pie plate – If your pre-made crust doesn’t already come with its own aluminum foil pie dish, you can place the crust into your own baking dish.
- Electric mixer – You’ll need a stand mixer with paddle attachment to make the custard filling. Or, you can use a hand mixer and a large mixing bowl.
- Baking sheet – Totally optional, but you can place the prepared pie on a baking sheet to make it easier to take the pie in and out of the oven.
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Cinnamon Pie
Ingredients
- 8 ounces cream cheese, softened at room temperature
- 1 cup light brown sugar, packed
- 3 large eggs
- 1 cup heavy cream
- 3½ Tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 premade pie crust
Instructions
- In the bowl of a stand mixer with paddle attachment (or in a large bowl and using a hand mixer), cream together the softened cream cheese and the light brown sugar until well blended and creamy, about 2-4 minutes.
- Beat in the eggs, then beat in the heavy cream, cinnamon, vanilla, salt, and nutmeg, scraping down the sides and the bottom of the mixer as needed to incorporate all of the ingredients.
- Pour the filling into the premade pie crust in pie pan.
- Bake at 350°F for 35-45 minutes. The center will still be jiggly, but don't worry: it will continue to set as it cools. It's important not to overbake! The crust edges should be slightly golden brown and the edges of the pie will be slightly set and a little darker.
- Allow to cool at room temperature, then cover and chill in the refrigerator for at least 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
