Easy Creamy Cinnamon Pie Recipe
Do you love cinnamon? Looking for a dessert that’s both easy to make and incredibly tasty? Our delicious cinnamon pie recipe is a perfect choice for the holiday season! With its crispy, buttery pie crust and perfectly spiced creamy cinnamon filling, this pie is a true taste sensation. So why wait? Get baking and indulge in a slice of heaven!
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Why You’ll Love This Delicious Recipe
- Unique Twist: For fans of traditional pies, cinnamon pie offers an unexpected but tasty flavor departure. It’s packed with that cozy spice you can’t get enough of.
- Simple Ingredients: Unlike other pies that might require seasonal or exotic ingredients, cinnamon pie usually consists of pantry staples that you likely already have.
- Year-Round Availability: Unlike pies that rely on seasonal fruits, cinnamon pie can be conveniently made at any time of the year.
- Crowd-Pleaser: The universally loved flavor of cinnamon makes this pie a safe bet for gatherings, pleasing both kids and adults alike.
- Holiday-Friendly: Though great year-round, cinnamon pie fits seamlessly into holiday menus, offering a spice-laden treat that evokes the spirit of the season.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
Our perfect cinnamon pie recipe is a cut above the rest, with a perfect balance of sweetness and spice that will leave you wanting more.
If you love cinnamon rolls (did you know you can make air fryer cinnamon rolls?), you’re going to love this delicious cinnamon pie.
How to Make Cinnamon Pie With Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
If you prefer to make your own pie dough, then take a look at our perfect pie crust recipe.
Preheat the oven to 350°F/175°C.
Using a stand mixer or handheld electric mixer, in a large bowl, cream together room temperature cream cheese and room temperature brown sugar until it’s light and fluffy, approximately 3 – 5 minutes.
Scrape down the bowl and beat in the eggs. Scrape down the bowl again, then mix in the half-and-half cream, ground cinnamon, vanilla extract, nutmeg, flour, and salt. Mix until it’s smooth.
Place your pre-made traditional pie crust in a pie pan, and then pour your cinnamon filling into the prepared pie crust. It’ll be quite full, but don’t worry, it’s not going to rise; it’s similar to a pumpkin pie.
Place the pie dish on a baking sheet and bake until the top of the pie is golden brown and set; the center should wobble a little when shaken, approximately 35 minutes.
Remove the pie, cover it, and cool completely at room temperature in the pie plate; once cool, place it in the fridge to chill for a minimum of 2 hours.
Take the pie out of the fridge approximately 30 minutes before serving, dust it with powdered sugar and a touch of nutmeg, and serve with optional fresh whipped cream.
Slice, serve, and enjoy!
Recipe Notes and Expert Tips
- Quality Counts: Start with high-quality cinnamon. The fresher and more aromatic, the better the final pie will taste.
- Perfect Crust: If you’re making your own crust, keep all ingredients cold for a flakier result. And don’t forget to pre-bake it to avoid fogginess.
- Sugar Level: Depending on your sweet tooth, you can adjust the sugar levels. Just remember that cinnamon itself has a spicy kick, so balance is key.
- Test for Doneness: Insert a knife or toothpick into the pie’s center. If it comes out clean or with minimal residue, the pie is ready.
- Cooling Time: Allow ample time for the pie to cool down. Cutting into it too soon can cause the filling to spill out.
- Make Ahead: Cinnamon pie often tastes better the next day, giving flavors time to meld. Feel free to make it in advance and store it properly.
- Pie crust: Make a traditional pie crust a couple of days in advance; use frozen pie crust, store-bought pie crust, or use Graham cracker pie crust.
- Storage: Store covered with plastic wrap or aluminum foil in the fridge for up to 5 days and freeze for up to 3 months.
How to Store Leftover Cinnamon Pie
You can easily enjoy your cinnamon pie the next day; you can store any leftover pie covered in the fridge for up to 5 days or freeze for up to 3 months.
Homemade Pie Crust or Store-Bought Pie Crust?
You can use either for convenience; a store-bought crust is often easier, but nothing beats a homemade pie crust.
You could make the pie crust a couple of days ahead of time, or you can even use frozen pie crust.
To change things up a little, you could even use a Graham cracker crust.
Topping Variations for Cinnamon Pie
- Caramel sauce
- Vanilla ice cream
- Chopped nuts
- Cinnamon sugar
- Graham cracker crumble
If you’re looking for a tasty twist to the traditional, then why not try our cinnamon roll apple pie? But be warned, you’ll want more than one slice!
If you love all things cinnamon, why not make your own cinnamon extract?
More Easy Dessert Recipes for You to Try at Home
If you love our cinnamon pie recipe, then why not try these easy desserts?
- Strawberry cheesecake or even air fryer strawberry cheesecake
- Chocolate pie
- Mississippi mud pie
- Lemon pie
- Sweet potato pie
Easy Creamy Cinnamon Pie Recipe
Utensils
Ingredients
For the Cinnamon Pie
- 8 ounces cream cheese softened
- 1 cup brown sugar
- 2 large eggs
- 1¼ cups heavy cream
- 3½ tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup all-purpose flour
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 Pie Crust
- Powdered sugar for garnish
- Whipped cream optional
Instructions
- Preheat the oven to 350°F/175°C.
- Using a stand mixer or handheld electric mixer, cream together cream cheese and brown sugar until it's light and fluffy, approximately 3 – 5 minutes. Scrape down the bowl and beat in the eggs. Scrape down the bowl again, then mix in the cream, cinnamon, nutmeg, flour, vanilla extract, and salt. Mix until it's smooth.8 ounces cream cheese, 1 cup brown sugar, 2 large eggs, 1¼ cups heavy cream, 3½ tablespoon cinnamon, ½ teaspoon nutmeg, ¼ cup all-purpose flour, 2 teaspoon vanilla extract, 1 teaspoon salt
- Place your pre-made pie crust in a pie pan and then pour your cinnamon filling into the prepared pie crust, it’ll be quite full, but don’t worry, it’s not going to rise; it’s similar to a pumpkin pie. Bake until it’s set; the center should wobble a little when shaken, approximately 35 minutes.1 Pie Crust
- Remove the pie, cover it, and cool completely at room temperature, once cool, place it in the fridge to chill for a minimum of 2 hours.
- Remove the pie from the fridge approximately 30 minutes before serving, dust it with powdered sugar, and serve with optional whipped cream.Powdered sugar, Whipped cream
Notes
- Quality Counts: Start with high-quality cinnamon. The fresher and more aromatic, the better the final pie will taste.
- Perfect Crust: If you’re making your own crust, keep all ingredients cold for a flakier result. And don’t forget to pre-bake it to avoid fogginess.
- Sugar Level: Depending on your sweet tooth, you can adjust the sugar levels. Just remember that cinnamon itself has a spicy kick, so balance is key.
- Test for Doneness: Insert a knife or toothpick into the pie’s center. If it comes out clean or with minimal residue, the pie is ready.
- Cooling Time: Allow ample time for the pie to cool down. Cutting into it too soon can cause the filling to spill out.
- Make Ahead: Cinnamon pie often tastes better the next day, giving flavors time to meld. Feel free to make it in advance and store it properly.
- Pie crust: Make a traditional pie crust a couple of days in advance; use frozen pie crust, store-bought pie crust, or use Graham cracker pie crust.
- Storage: Store covered with plastic wrap or aluminum foil in the fridge for up to 5 days and freeze for up to 3 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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