Do you love cinnamon? Looking for a dessert that’s both easy to make and incredibly tasty? Our cinnamon pie recipe is a perfect choice! With its crispy, buttery 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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We love pies of all types, from apple pie and Reese’s peanut butter pie to the utterly dreamy pecan pie cheesecake (yes, we know it’s not officially a pie!)
Why you’ll love this delicious recipe
- It’s perfect for the holidays, Easter, Thanksgiving, or Christmas.
- A cinnamon lover’s dream, this is the perfect dessert.
- You can make it ahead of time, leaving you more time to enjoy the day.
- All the ingredients are 100% vegetarian.
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.
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.
Preheat the oven to 350°F/175°C.
Using a stand mixer or handheld electric mixer, cream together room temperature 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 half-and-half cream, ground cinnamon, vanilla extract, nutmeg, flour, and salt. Mix until it’s smooth.
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.
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.
Take the pie out of the fridge approximately 30 minutes before serving, dust it with powdered sugar, and serve with optional fresh whipped cream.
Slice, serve, and enjoy!
Recipe notes and expert tips
- 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 in the fridge for up to 5 days and freeze for up to 3 months.
How to store leftover cinnamon pie
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 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
Cinnamon Pie Recipe
Utensils
Ingredients
For the Cinnamon Pie
- 8 oz Cream cheese softened
- 1 cup Brown sugar
- 2 large Eggs
- 1¼ cups Heavy cream
- 3½ tbsp Cinnamon
- ½ tsp Nutmeg
- ¼ cup All-purpose flour
- 2 tsp Vanilla extract
- 1 tsp 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 oz Cream cheese, 1 cup Brown sugar, 2 large Eggs, 1¼ cups Heavy cream, 3½ tbsp Cinnamon, ½ tsp Nutmeg, ¼ cup All-purpose flour, 2 tsp Vanilla extract, 1 tsp 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
- 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 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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