Why You’ll Love This Recipe

Warm, spiced flavor that’s perfect for the holidays
Creamy and velvety custard texture
Simple to prepare with common pantry ingredients
Can be made ahead and served chilled
Delicious on its own or with whipped cream or vanilla ice cream

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

9-inch unbaked pie crust (store-bought or homemade)
Cream cheese, softened
Brown sugar
Large eggs
Heavy cream
Ground cinnamon
All-purpose flour or cornstarch (for thickening)
Vanilla extract
Salt
Whipped cream or powdered sugar (for topping, optional)

directions

Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and set aside.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add brown sugar and mix until fully combined.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream, cinnamon, flour or cornstarch, vanilla extract, and salt until the filling is smooth and well combined.
Pour the filling into the prepared pie crust.
Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
Let the pie cool at room temperature, then refrigerate for at least 2 hours or until fully set.
Top with whipped cream or a dusting of powdered sugar before serving, if desired.

Servings and timing

Servings: 8
Prep time: 15 minutes
Bake time: 35–40 minutes
Chill time: 2–4 hours
Total time: 3–5 hours

Variations

Add a pinch of nutmeg or cardamom for extra warmth
Use sour cream in place of some heavy cream for tanginess
Make it gluten-free by using a gluten-free crust and cornstarch
Add a broiled cinnamon-sugar topping for a crispy finish
Stir in mini chocolate chips for a spiced-chocolate twist

storage/reheating

Store covered in the refrigerator for up to 5 days
Best served cold or at room temperature
Warm individual slices briefly in the microwave if desired
Not recommended for freezing due to the custard texture

FAQs

What kind of crust works best?

A traditional pie crust is perfect, but a graham cracker or cookie crust would also be delicious.

Can I make Cinnamon Pie ahead of time?

Yes, it’s best made a day in advance so it has time to chill and set properly.

Do I need to blind-bake the crust?

Not required, as the filling bakes fully in the crust. However, blind-baking helps avoid a soggy bottom if your crust tends to get soft.

Can I use granulated sugar instead of brown sugar?

Yes, though brown sugar adds a richer, more caramel-like flavor.

How do I know when it’s done?

The edges will be set and the center should jiggle slightly—it will firm up as it chills.

Can I skip the cream cheese?

Yes, though it adds richness. Use extra cream and thicken slightly with cornstarch.

What’s the best way to serve it?

Chilled or at room temperature with whipped cream or a scoop of vanilla ice cream.

Can I use milk instead of heavy cream?

You can, but the filling will be less rich. Whole milk is the best alternative.

Is this pie spicy?

No—it has a bold cinnamon flavor but isn’t spicy. You can adjust the amount to taste.

Can I make it dairy-free?

Yes, substitute dairy-free cream cheese and plant-based cream alternatives.

Conclusion

Cinnamon Pie is a unique and comforting dessert that stands out with its smooth texture and warm spiced flavor. Easy to make and even easier to enjoy, it’s perfect for fall gatherings, Thanksgiving tables, or anytime you’re craving something sweet, cozy, and just a little different.