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–+ servings

Cinnamon Pie Recipe

Megan
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.
4.58 from 7 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling and Chilling Time 4 hours
Total Time 5 hours 5 minutes
Course Dessert, Holiday
Cuisine American
Servings 1 9" pie

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.

Notes

Store in the fridge: Keep this cinnamon pie covered in plastic wrap or foil in the fridge for up to 5 days.
Keyword Cinnamon Pie, Cinnamon Pie Recipe, Spice Pie
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