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This delightful creamy, custard-like Cinnamon Pie blends creamy cinnamon-infused goodness with a flaky and buttery pie crust. Full of thick and creamy cinnamon flavor and perfect for your next holiday dessert.
Homemade Cinnamon Pie Recipe (Cinnamon Cream Pie)
This delicious cinnamon pie recipe is for all the cinnamon lovers! The entire family will love this easy cinnamon pie with it’s creamy and custard-like cinnamon filling inside a flaky pie crust.
Try making this for your next gathering or for the upcoming holiday season – perfect for dessert for after thanksgiving dinner or Christmas dinner – with it’s warm flavors of cinnamon and spice.
Simple Ingredients For Cinnamon Custard Pie & Substitution Ideas
- Refrigerated Pie Crust : I use a frozen ready-to-bake premade pie crust for this recipe. You can substitute your favorite 9-inch homemade pie crust if you prefer. No need to blind bake the crust first as it will cook along with the cinnamon pie filling while in the oven.
- Cream Cheese : For the best thick texture and taste, I highly recommend using only full-fat cream cheese when making this pie.
- Dark Brown Sugar or Light Brown Sugar : Either one can be used with great results. Dark brown sugar gives a deeper molasses flavor to the pie as well as a darker color. While light brown sugar might make the pie lighter in color.
- Large Eggs
- Heavy Cream : No substitute for this! Use the heavy cream or also sometimes labeled as ‘heavy whipping cream’.
- All-Purpose Flour : This helps the pie thicken and you do need it otherwise the pie will just be liquid.
- Ground Cinnamon
- Vanilla Extract
How To Make Cinnamon Pie (Full Recipe Card Below)
Preheat the oven to 350 degrees F. Roll the pie crust out into a 9-inch pie plate. If you’re using a frozen pie crust inside a pie plate make sure it’s completely thawed before using it in the recipe. Place the pie crust inside the fridge while you prepare the cinnamon filling.
In a mixing bowl, using an electric hand mixer, beat the cream cheese and dark brown sugar until it’s light and fluffy (about 1-2 minutes).
Add in the eggs and continue to beat until smooth and combined.
Beat in the heavy cream, flour, cinnamon, and vanilla extract until combined. Be sure to scrape the sides and bottom of the bowl with a rubber spatula as needed so that everything is incorporated evenly.
Pour the mixture into the prepared pie crust and bake for 30-40 minutes or until the edges are all set and the center is still slightly jiggly. If the edges begin to crack, the pie has finished cooking.
Allow the pie to cool to room temperature, then cover with plastic wrap, and refrigerate for at least 4 hours before slicing and serving.
Serve with whipped topping, powdered sugar, and a dash of cinnamon if wanted.
What Is A Cinnamon Cream Pie?
The texture of this perfect cinnamon pie recipe is similar to a creamy pie with a thick custard-like cinnamon filling that’s full of lots of cinnamon flavor. Since the pie starts with a base of cream cheese, it’s similar to a thick and creamy pie like this Pecan Cream Pie.
It’s a delicious pie that has the perfect pairing of creamy cinnamon filling and a buttery flaky crust. The texture is similar to a Pumpkin Pie but with a rich cinnamon flavor instead of the pumpkin flavor. It’s a great dessert recipe that is custardy and smooth.
How To Store Cinnamon Pie Leftovers
Store any leftover pie in the refrigerator, covered with a lid or plastic wrap, and consume within 3-4 days. If you need to keep it longer, you can freeze the pie for 2-3 months. When ready to enjoy, allow the frozen pie to thaw in the fridge overnight before serving.
Tips For Knowing When The Cinnamon Pie Is Done Baking
Getting the perfect bake on this pie recipe is so important, but sometimes it’s not very clear if it’s baked or not if you don’t know what to look for. You can determine when your pie is done baking by following these visual and tactile cues.
- Edge Firmness : The edges of the pie should appear firm and set. You can gently tap the edge with a spoon or fork; if it feels solid and doesn’t jiggle. it’s a good sign that the pie is done.
- Center Jiggle : The center of the pie should still have a slight jiggle when gently shaken. It should not be liquid, but a small, gentle wobble in the center is normal. The center will look partially set and dry as well. Overbaking can lead to a dry and cracker pie, so doing just what is necessary is essential. Remember that the pie will continue cooking as it cools.
- Visual Inspection : The top of the pie should have a golden brown color and thin skin. If the top is browning too quickly, you can tent it with aluminum foil to prevent over-browning while the center finishes cooking. If you see cracks in the pie, you want to turn off the oven and remove the pie.
- Digital Thermometer : If you want to be extra sure, insert a digital thermometer into the center of the pie filling. If it reads at least 170 degrees F in the center, it is cooked and can be removed from the oven.
Remember that the pie will continue to set as it cools, so don’t be alarmed if it seems slightly underdone when you remove it from the oven. Err on the side of slightly underbaking to ensure a creamy and luscious texture. Once it has cooled to room temperature, it will firm up further during the chilling process in the refrigerator.
More Pie Recipes You’ll Love
Cinnamon Pie
Ingredients
- 1 (9-inch) refrigerated pie crust (room temperature)
- 12 ounces cream cheese (room temperature)
- 1¼ cup packed dark brown sugar
- 3 large eggs
- 1¼ cup heavy cream
- 5 tablespoons all-purpose flour
- 1/4 cup ground cinnamon
- 2 teaspoons vanilla extract
For Serving
- whipped topping
- powdered sugar
- ground cinnamon
Instructions
- Preheat the oven to 350℉. Roll the pie crust out into a 9-inch pie plate and crimp the edges or fold them under. Place the pie crust inside the fridge while you prepare the cinnamon filling. *If you're using a frozen pie crust inside a pie plate make sure it's completely thawed before using it in the recipe.* Follow the directions on the pie box and let the crusts sit at room temperature for about 10 minutes. This makes it much easier to spread into the pie plate.1 (9-inch) refrigerated pie crust
- In a mixing bowl, using an electric hand mixer, beat the cream cheese and dark brown sugar until it's light and fluffy (about 1-2 minutes).12 ounces cream cheese, 1¼ cup packed dark brown sugar
- Add in the eggs and continue to beat until smooth and combined.3 large eggs
- Beat in the heavy cream, flour, cinnamon, and vanilla extract until combined. Be sure to scrape the sides and bottom of the bowl with a rubber spatula as needed so that everything is incorporated evenly.1¼ cup heavy cream, 5 tablespoons all-purpose flour, 1/4 cup ground cinnamon, 2 teaspoons vanilla extract
- Pour the mixture into the prepared pie crust and bake for 30-40 minutes or until the edges are all set and the center is still slightly jiggly. If the edges begin to crack, the pie has finished cooking.* See the notes below for baking tips
- Allow the pie to cool to room temperature, then cover with plastic wrap, and refrigerate for at least 4 hours before slicing and serving.
- Serve with whipped topping, powdered sugar, and a dash of cinnamon.
Notes
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