This Cinnamon Pie is a rich, creamy custard based, cinnamon spiced filling baked inside a golden buttery pie crust. Despite it’s bakery worthy appearance, this cinnamon custard pie is simple and easy to make. It’s the perfect holiday dessert.
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Why Should You Make This Recipe
I have a few pie and tart recipes on the blog that I absolutely adore. My Maple Brownie Pecan Pie, Maple Brownie Pie and Cranberry Curd Tart are all incredibly delicious recipes. This cinnamon pie is no exception. I know you’ll love this recipe because:
- Super simple to make. All you have to do is roll out the pie crust into a pie plate, chill and blind bake for 20 minutes. Then make the cinnamon custard pie filling while the crust cools. Finally, bake the pie, chill, top and enjoy!
- You love a delicious alternative to pumpkin pie. This creamy spice pie is similar in preparation and texture to pumpkin pie.
Ingredients
This cinnamon sugar pie requires only a handful of ingredients to make and you probably already have them in your pantry and fridge!
Gather a premade pie crust, cream cheese, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cornstarch, salt and heavy cream.
Substitutions
This creamy cinnamon pie is easy enough to make and enjoy anytime using ingredients you already have on hand.. Here are my recommended substitutions if you need them.
- Pie Crust: I love using a store bought premade crust to make this dessert super quick and easy. Feel free to make your own homemade pie using a recipe you love.
- Cream Cheese: This cinnamon pie is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecake based recipes, but feel free to use any brand you like. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to amount twice the amount.
- Cinnamon: This is the main flavor ingredient in this cinnamon pie.
- Vanilla Extract: This provides a lovely background flavor to this creamy cinnamon filling.
- Cornstarch: This ingredient acts as a thickener. Use an equal amount of flour.
How To Make
This Cinnamon Pie recipe is super easy to make. Grab your ingredients and let’s go!
- Make the buttery pie crust by thawing the pie crust according to the package directions. Once thawed, roll the pie crust into a 9” pie plate. Crimp the edges as you like. Chill in the fridge for 30 minutes.
- Preheat the oven to 400 F (204 C). Once the oven has been preheating for 30 minutes, remove the pie crust from the fridge. Line the bottom and sides of the chilled pie crust with parchment paper. Pour pie weights or dried beans on top of the parchment paper. Bake the pie crust for 15-20 minutes. The crust should be lightly golden brown. Remove the pie crust from the oven to cool. Reduce the oven temperature to 350 F (177 C). Move the middle oven rack one notch lower (to the lower third of the oven).
- Make the creamy cinnamon filling. In a mixing bowl beat the cream cheese on low until smooth.
- Beat in the brown sugar until smooth and well combined.
- On low beat in each of the eggs. Beat each one until mostly combined before adding the next. On low mix in the cinnamon, nutmeg, cornstarch, salt and heavy cream until smooth and well combined.
- Pour the cinnamon filling into the par-baked pie crust. Place the pie plate onto a baking sheet.
- Bake the pie at 350 F (177 C) for 35-40 minutes. The sides of the filling will be set. The center will be slightly jiggly (similar to pumpkin pie). Remove the pie to cool on a cooling rack at room temperature for 1 hour. Transfer the cinnamon pie to the fridge to chill for 2-3 hours.
When it’s time to serve, remove the pie from the fridge and top with powdered sugar. Serve cold or at room temperature with whipped cream.
How To Store
Store in the fridge: Keep this pie covered in plastic wrap or foil in the fridge for up to 5 days.
M’s Expert Tips
- Partially blind bake the pie crust before filling with the creamy cinnamon custard. Doing so allows the pie crust to bake for the proper amount of time and prevents the it from getting soggy.
- Bring all other cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
- Make sure to chill the cinnamon pie for 2-3 hours: This pie needs to cool down at room temperature for 1 hour. Then it should chill in the fridge for 2-3 hours. This allows the filling to firm up and set.
- Make this pie gluten free by baking in a gluten free pie crust.
FAQ's
Pies made with custard fillings, like this cinnamon pie, should be partially baked before filling. This prevents a soggy bottom pie.
Another way to ensure the pie crust bakes to a nice golden brown is to bake it in the bottom third of the oven.
If you try this Cinnamon Pie Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Happy Baking! - M
Cinnamon Pie Recipe
Equipment
- 1 9" pie plate
- 1 stand mixer with paddle attachment
Ingredients
- 1 premade or homemade pie crust
- 1 8 oz. (226 g) cream cheese (block)
- 1 cup (200 g) brown sugar
- 3 large eggs (US), room temperature
- 2 tbsp cornstarch
- 1-2 tbsp (9-18 g) ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp (10 ml) vanilla extract
- ½ tsp salt
- 1 cup (237 ml) heavy cream
Instructions
- Make the buttery pie crust by thawing the pie crust according to the package directions. Once thawed, roll the pie crust into a 9” pie plate. Crimp the edges as you like. Chill in the fridge for 30 minutes.
- Preheat the oven to 400 F (204 C). Once the oven has been preheating for 30 minutes, remove the pie crust from the fridge. Line the bottom and sides of the chilled pie crust with parchment paper. Pour pie weights or dried beans on top of the parchment paper. Bake the pie crust for 15-20 minutes. The crust should be lightly golden brown. Remove the pie crust from the oven to cool. Reduce the oven temperature to 350 F (177 C). Move the middle oven rack one notch lower (to the lower third of the oven).
- Make the creamy cinnamon filling. In a mixing bowl beat the cream cheese on low until smooth. Beat in the brown sugar until smooth and well combined.
- On low beat in each of the eggs. Beat each one until mostly combined before adding the next. On low mix in the cinnamon, nutmeg, cornstarch, salt and heavy cream until smooth and well combined.
- Pour the cinnamon filling into the par-baked pie crust. Place the pie plate onto a baking sheet.
- Bake the pie at 350 F (177 C) for 35-40 minutes. The crust will be golden brown. The sides of the filling will be set. The center will be slightly jiggly (similar to pumpkin pie). Remove the pie to cool on a cooling rack at room temperature for 1 hour. Transfer the cinnamon pie to the fridge to chill for 2-3 hours.
- When it’s time to serve, remove the pie from the fridge and top with powdered sugar. Serve cold or at room temperature with whipped cream.
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