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.

Course Dessert

Cuisine American

Keyword cinnamon pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 454kcal

Author Julia

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)

US Customary - Metric

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