The Best Creamy Cinnamon Pie- Easy Recipe
Look no further for the Perfect Cinnamon Pie Recipe! The cinnamon filling is a creamy custard made with simple ingredients.
Cinnamon lovers, rejoice! This Cinnamon Custard Pie is the perfect dessert for the holiday season. The filling on this pie is warm, custardy and has robust cinnamon flavor.
Besides tasting great, this recipe only uses simple ingredients. You may already have everything you need in the pantry! It bakes quickly, and the filling can be prepped and ready to bake in about 10 minutes.
All around, it’s a winner! I’m imagining this cinnamon cream pie as the star of Christmas dinner. This is the type of pie that would work all through out the holiday season; Thanksgiving through New Years.
Love cinnamon? Then I think you’ll also love my Cinnamon Bundt Cake! It’s delicious for brunch!
The cinnamon pie filling has a base of cream cheese which gives it an extra creamy texture! It’s rich and moist, and so simple to throw together.
I only used a bottom crust for this recipe, choosing to dust the top of the pie with powdered sugar.
If you’d like, you can absolutely put a top crust on this pie as well!
Recipe Substitutions and Additions:
- Add a touch of nutmeg for extra warm, spicy flavor
- Instead of a store-bought crust, you can use a homemade crust.
- This pie is also AMAZING with a graham cracker crust. You can buy a store-bought graham crust. Or make your own graham crust by pulsing graham crackers in a food processor, adding butter and pressing into a pie plate.
Serve as is and enjoy the flaky pie crust and cinnamon filling! If the pie has been refrigerated, allow it to come to room temperature before serving. Place on the counter for 20-30 minutes, then enjoy.
You can sprinkle with powdered sugar. I like to top with whipped cream and then an extra pinch of cinnamon.
If you’re looking for another wonderful fall dessert, I recommend my Pecan Pie Cheesecake or this Easy Pumpkin Cake with Cinnamon Cream Cheese Frosting.
This pie is also excellent with vanilla ice cream!
Store leftover pie covered with plastic wrap or in airtight container. It will stay good for up to 2-3 days in the refrigerator.
- 1 pre-made pie shell (or homemade pie crust)
For the Creamy Cinnamon Filling:
- 1 block (8 ounces) cream cheese, softened
- ¾ cup light brown sugar, packed
- ¼ cup powdered sugar
- 3 eggs
- 1 ¼ cups heavy cream
- 3 tablespoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon allspice
- ¼ cup unbleached all-purpose flour
- 2 teaspoons vanilla extract
- Heat oven 350 degrees Fahrenheit.
If you are using a store-bought pie crust, put it on the counter so it can come up to temperature.
Roll the pie dough into a 9-inch pie dish. Set aside.
In a large mixing bowl, mix the cream cheese, light brown sugar, and powdered sugar. You can use a stand mixer or hand beaters. Mix until ingredients are fluffy.
Add the eggs, one at a time. In between adding each egg, mix well.
Add the heavy cream and stir to incorporate it.
Add the cinnamon, salt, allspice, flour, and vanilla extract. Carefully mix until all ingredients are well incorporated.
Pour the mixture into the prepared pie dish.
Baked in the preheated oven for 30 to 35 minutes until the center is set, but not super firm. The top will just be starting to become golden brown.
Cool the pie completely before serving.
Serve and enjoy!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 328Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 115mgSodium 229mgCarbohydrates 36gFiber 2gSugar 24gProtein 6g
The nutrition for this recipe is calculated by an app and may be incorrect.