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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. 

a slice of cinnamon pie with whipped cream on top

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.

a photo of a slice of cinnamon pie on a tan plate

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!

an overhead shot of a cinnamon pie dusted with powdered sugar

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.

an overhead photo of cinnamon pie ingredients
a photo of cinnamon custard ingredients in a bowl
a photo of cinnamon being mixed into custard

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!

a photo of a bite of cinnamon pie on a fork

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.
an overhead photo of a cinnamon pie with a slice missing

Need another pie recipe that’s perfect for Thanksgiving Dinner? Try my Pecan Pie Cobbler and Creamy Pumpkin Pie with Graham Cracker Crust recipes. 

Serving Suggestions: 

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.

an overhead photo of cinnamon pie

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! 

a photo of a bowl of ingredients for cinnamon pie filling

Storage

Store leftover pie covered with plastic wrap or in airtight container. It will stay good for up to 2-3 days in the refrigerator. 

an overhead photo of a baked cinnamon pie
a photo of a slice of cinnamon pie on a tan plate

Creamy Cinnamon PIe

Look no further for the Perfect Cinnamon Pie Recipe! Creamy, custardy and perfectly spiced.
4.98 from 49 votes
Print Pin Rate
Course: Desserts
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Calories: 328kcal
Author: Michelle Goth

Ingredients

  • 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

Instructions

  • 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!

Notes

The pie is cooked when the center is set, but not firm. So at 30 minutes, carefully shake the pie dish to see if the middle is “wobbly” or set. If it is moving like a thick batter, cook for an additional 5 minutes. When looking at it, the sides of the pie will be set, so you can compare them with the center. 
If you have an 8-inch pie pan, don't worry! Fill the pie dish and know you will have leftovers. Find a small, oven-safe baking dish and coat it with cooking spray. Flll it with the leftover cinnamon pie filling. Bake it alongside the pie, it will need less time.

Nutrition

Serving: 1 | Calories: 328kcal | Carbohydrates: 36g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 229mg | Fiber: 2g | Sugar: 24g
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