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Searching for a creamy cinnamon pie that's easy, make-ahead, and tastes like a cinnamon roll meets cheesecake? This brown-sugar cinnamon pie delivers bakery-style results with simple pantry ingredients.
The Best Cinnamon Pie for Holidays
This cinnamon pie bakes up like a silky cream-cheese custard in a classic pastry shell-think a mash-up of cheesecake and chess pie with warm bakery-style spices. I am so looking forward to surprising my family with this holiday dessert in 3 weeks as part of my Thanksgiving Menu. I am even thinking of making it for Christmas - along with my other holiday favorites like pumpkin bundt cake with caramel and pecans, pear almond cake, and everybody's favorite apple cranberry pecan bundt cake.
It's a perfect make-ahead treat, and it travels well, too, just like my German apple cake and portable pumpkin cream cheese muffins. You can bring this cinnamon pie to family gatherings, Friendsgiving, Thanksgiving, or Christmas, or make it ahead for cozy nights in with friends all through the chilly fall and winter months.
Why I Love It (and You Will Too!)
- Smoothest filling: I cream softened cream cheese with brown sugar so the filling bakes ultra-smooth and sliceable-no weird graininess, no cracks, just that plush, custardy center.
- Cinnamon-forward: Three tablespoons of cinnamon (plus nutmeg) make this a true cinnamon pie-not a cinnamon-hinted custard. Your whole kitchen will smell like a bakery in November.
- Make-ahead friendly: After it bakes, I let it cool, then chill it 3-4 hours so the texture sets perfectly and the slices come out clean. I serve it cold-with a cloud of whipped cream on top.
You'll Need These Ingredients
- 8 ounces cream cheese, softened - Softened cream cheese mixes easier, plus you want all of the ingredients to be room temperature before baking to prevent any cracks in the pie filling.
- 1 cup light brown sugar, packed tightly. I do not recommend using dark brown sugar. I only tested it with light brown sugar, and since dark brown sugar has more molasses, the outcome may be different.
- 3 tablespoons cinnamon. You can even go 4, if you like!
- 2 teaspoons vanilla extract - Balances all the flavors.
- ½ teaspoon nutmeg - Complements the cinnamon.
- ¼ teaspoon salt - Balances the sweetness.
- 3 large eggs, room temperature - You want all of the ingredients to be room temperature before baking.
- 1 cup heavy whipping cream, room temperature. You can use half-and-half works even though the texture will be lighter; I would not use milk not even whole milk.
- ¼ cup all-purpose flour - Thickens and stabilizes the filling. You can swap with 2 tablespoons of cornstarch.
- 1 unbaked pie crust - This recipe yields a 9-inch pie - use a 9-inch pie dish. A store-bought, frozen pie crust or a homemade pie crust both work well for this recipe. I recommend getting a deep dish pie crust, or the filling may overflow a little. You can also try your favorite pie crust! A homemade, buttery, and flaky pie crust, a graham cracker crust, or a vanilla cookie crumb crust would all work great with the cinnamon filling.
How to Make Cinnamon Pie (Step-by-Step Photos)
- Preheat oven to 350°F. Beat cream cheese + brown sugar until smooth.
- Then, mix in cinnamon, vanilla, nutmeg, and salt.
- Beat in eggs one at a time.
- Then add cream and flour just until combined.
- Pour the smooth pie filling into an unbaked 9-inch crust.
- Bake 45-50 minutes until edges are set/puffed and the center is slightly jiggly.
- Cool to room temp, cover, and chill 3-4 hours until set. Serve chilled with whipped cream.
Baking Tips
- Don't overbake: Keep a close eye on the pie at the 45-minute mark when it's baking. You don't want to overbake it because the texture will be too dense, and it may start to crack.
- For a crispier crust on the bottom of the pie, I recommend blind baking the crust before adding the filling, but it is not necessary. The bottom isn't soggy, but it is soft.
- Place the pie dish on a small baking sheet so you can easily move the pie in and out of the oven, and the heat from the pan will help bake the bottom of the crust.
More Holiday Desserts
- Fresh Pear Cake with Almond Flour
- Carrot Cake Loaf (with Cream Cheese Frosting & Pecans)
- Banana Chocolate Chip Muffins
- Apple Bundt Cake with Caramel Sauce
- Salted Caramel Cheesecake
- Carrot Cake Cheesecake
- Hummingbird Cake
- Apple Cranberry Cake
- Raspberry Lemon Cake
Cinnamon Pie
This cinnamon pie features a silky cream-cheese custard in a classic pastry shell-think a mash-up of cheesecake and chess pie with warm bakery-style spices. It's an easy, make-ahead dessert for holidays, fall entertaining, and will make a great addition to your Thanksgiving menu. It's something different than the usual pecan pies or pumpkin pies but still very festive.
Ingredients
- 8 ounces cream cheese softened
- 1 cup light brown sugar packed tightly
- 3 tablespoons cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs room temperature
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 1 unbaked pie crust (9-inch diameter)
Instructions
- Preheat oven to 350°F. Note: This recipe yields: one 9-inch pie.
- In a large mixing bowl, add the cream cheese and brown sugar and use an electric mixer to cream them together until smooth.
- Mix in the cinnamon, vanilla extract, nutmeg, and salt until combined.
- Add the eggs, one at a time, making sure to completely mix in each egg before adding the next.
- Once all of the eggs have been mixed in, pour in the heavy whipping cream and flour, and mix until everything is just combined.
- Pour the pie filling into the unbaked pie crust, and bake for 45-50 minutes or until the pie filling around the outside has puffed up but the center is still a little bit jiggly.
- Let the pie rest on a cooling rack until it has reached room temperature, then cover it with plastic wrap and chill for 3-4 hours or until it is completely set.
- Top with whipped cream, if desired, and serve chilled.
Notes
- Shield the crust. If edges brown too fast, tent with foil or use a pie shield for the last 15-20 minutes.
- Cool, then chill fully. I let it hit room temp on a rack before chilling; rushing to the fridge can cause condensation on the surface.
- Slice with a hot, dry knife. Dip the blade in hot water, wipe dry, and cut for those clean, restaurant-style slices.
- Do I need to blind-bake the crust? I don't for this recipe, and it still bakes through. If you love extra-crisp bottoms, blind-bake 10-12 minutes with pie weights at 375°F; cool before filling.
- Why is my pie cracked? Usually overbaking or overmixing. Pull at the jiggle stage and mix only until combined after the flour goes in. Small cracks hide perfectly under whipped cream.
- How do I know it's set? At 45-50 minutes, the outer 2 inches should be puffed/set and the center should wobble like gelatin. It will firm up completely during the 3-4 hour chill.
Storage Tips
- Refrigerator: Cover the pie tightly with plastic wrap and store in the refrigerator for up to 4 days. The crust will start to get too soggy after that.
- Freezer: Cover it tightly with both plastic wrap and foil when you freeze it. Thaw it out overnight in the refrigerator before serving. It can be frozen for up to 2 months.
You will need this equipment:
- Large mixing bowl
- An electric mixer or stand mixer with a paddle attachment
Nutrition
Nutrition Information
Cinnamon Pie
Amount per Serving
Calories
454
% Daily Value*
Fat
28
g
43
%
Saturated Fat
15
g
94
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
132
mg
44
%
Sodium
291
mg
13
%
Potassium
168
mg
5
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
928
IU
19
%
Vitamin C
0.3
mg
0
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I was so excited when I found this pie on Facebook, I immediately made it with what I had on hand. I substituted the heavy cream in the recipe for canned evaporated milk (I always do it for my pies). I added 1 extra teaspoon of cinnamon, and served it with some Cool Whip too.
I have to say that this pie is not the most attractive dessert that I've ever made, but it tastes really good! I plan to take it to my family's Thanksgiving this year! I'm going to think of ways to make it prettier!
I LOVE that you jumped right in and made it right away!! Totally get what you mean—it’s not the showiest pie, but it makes up for it in flavor big time!! So honored it's making a Thanksgiving appearance!! 🙂
I followed the directions to the T. I used a store-bought, frozen crust and went par-baked it for 20 mins. The pie turned out simply fantastic. Thank you so much for this recipe! I will be making this again over the holidays.
So glad you tried this recipe and loved it, Madeline. Thank you for your lovely review! 🙂