Creamy Cinnamon Pie
I came across cinnamon pie years ago in an old cookbook, and it stopped me in my tracks. Cream cheese, brown sugar, plenty of cinnamon, and nutmeg baked in a buttery pie crust? Count me in!
This cinnamon pie recipe has a smooth, custardy filling that falls somewhere between pumpkin pie and cheesecake. It slices cleanly but stays soft and creamy in the center.
After making a few changes to the original recipe, I got it exactly how I wanted it: thick, creamy, and full of cinnamon flavor. It needs several hours to chill, so it’s a great make-ahead pie for Thanksgiving, Christmas, or any time you want something a little different.
What Is Cinnamon Pie?
Cinnamon pie is a baked custard-style pie made with warm spices, eggs, cream, and a pastry crust. This version is a cinnamon pie with cream cheese, which gives the filling a rich texture and helps it hold its shape once chilled.
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Even with three tablespoons of cinnamon, the flavor isn’t sharp or spicy. The cream cheese, brown sugar, and heavy cream soften the spice and give the filling a warm cinnamon flavor without making the pie overly sweet.
How to Make Cinnamon Pie
Prepare the Crust
Fit the pie dough into a 9-inch pie pan, then refrigerate it while you make the filling. Chilling the dough helps it hold its shape while the pie bakes.
You can use a homemade pie crust or store-bought. Either one works. After that, preheat the oven to 350°F.
Mix the Cinnamon Pie Filling
Beat the room-temperature cream cheese with an electric mixer until it’s completely smooth. Add the brown sugar and mix until well combined, stopping to scrape the sides and bottom of the bowl as needed.
Add the eggs and egg yolks one at a time, mixing after each addition.
Pour in the heavy cream, then add the flour, cinnamon, vanilla, salt, and nutmeg. Mix until the filling is smooth and evenly combined.
The filling will look thin and pourable. That’s exactly how it should look, so don’t add more flour. It thickens in the oven and continues to set as it cools.
Bake and Chill
Pour the filling into the chilled crust, then place the pie pan on a baking sheet.
Bake for 40 to 45 minutes. The edges should look set, but the center should still jiggle slightly when you gently move the pan. It should move as one piece rather than look wet or slosh around.
If the crust edges begin to brown too quickly, cover them loosely with foil or a pie shield.
Let the pie cool at room temperature for about 1 hour. Transfer it to the refrigerator and chill for another 4 to 5 hours, or overnight, before slicing.
Serve it chilled or let it sit at room temperature for about 30 minutes first. Add powdered sugar, whipped cream, and a sprinkle of cinnamon just before serving.
Getting a Smooth, Creamy Filling
Room-temperature cream cheese makes a big difference when it comes to getting a smooth filling. Cold cream cheese can leave small lumps that are difficult to mix out once the other ingredients are added.
Beat the cream cheese by itself until it’s smooth before adding the brown sugar. Continue scraping the bowl as you mix so none of the thicker cream cheese stays stuck along the bottom.
The pie also needs to come out of the oven while the center still has a slight jiggle. Waiting for the entire filling to look firm can leave it dry or cracked once it cools.
Swaps and Variations
Use full-fat, block-style cream cheese for the best texture. Low-fat and whipped cream cheese contain different amounts of moisture and may keep the filling from setting properly.
Heavy cream gives the pie a rich filling, but half-and-half can be used in its place. The finished texture may be slightly softer.
The recipe uses two whole eggs and two egg yolks for a rich, custardy texture. You can use three whole eggs instead, or use two whole eggs and one yolk. Changing the number of yolks will also change the richness and firmness of the filling.
A shortbread or graham cracker crust would also work well with the cinnamon filling. For a traditional pastry crust, use your favorite homemade pie crust or a store-bought crust.
The nutmeg can be left out or replaced with a very small pinch of allspice or cloves. Either one is strong, so a little goes a long way.
Make Ahead and Storage
Cinnamon pie is a great make-ahead dessert because it needs several hours in the refrigerator before it can be sliced. Make it the night before, let it chill overnight, and add the toppings shortly before serving.
Cover the whole pie with plastic wrap or place individual slices in an airtight container. Store it in the refrigerator for 4 to 5 days.
I don’t recommend freezing this pie. The cream cheese custard can become watery or grainy once it thaws.
For another smooth, custard-style dessert, try my buttermilk pie. It has a lighter, tangier filling but the same clean, sliceable texture.
More Tasty Pie Recipes
Ingredients
- 1 unbaked 9-inch pie crust, homemade or store bought
- 8 ounces (226 g) full-fat block-style cream cheese, at room temperature
- 1 cup (200 g) light brown sugar
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 ¼ cups (300 ml) heavy cream, or half and half (at room temperature)
- ¼ cup (31 g) all-purpose flour
- 3 tablespoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Pinch of nutmeg
Instructions
- Arrange the pie dough in a 9-inch pie pan, then refrigerate it while you prepare the filling. Preheat the oven to 350°F.1 unbaked 9-inch pie crust
- Using an electric mixer, beat the cream cheese until completely smooth. Add the brown sugar and mix until well combined, scraping down the sides and bottom of the bowl as needed.8 ounces (226 g) full-fat block-style cream cheese1 cup (200 g) light brown sugar
- Add the eggs and egg yolks one at a time, mixing well after each addition.2 large eggs2 egg yolks
- Pour in the heavy cream. Add the flour, cinnamon, vanilla, salt, and nutmeg, then mix until smooth and well combined. The filling will be thin and pourable.1 ¼ cups (300 ml) heavy cream¼ cup (31 g) all-purpose flour3 tablespoons ground cinnamon2 teaspoons vanilla extract½ teaspoon saltPinch of nutmeg
- Pour the filling into the chilled pie crust and place the pie pan on a baking sheet. Bake for 40 to 45 minutes. The edges should be set, while the center should still jiggle slightly when the pan is gently moved.
- Let the pie cool at room temperature for 1 hour. Transfer it to the refrigerator and chill for 4 to 5 hours, or until completely set.
- Serve chilled or let it sit at room temperature for about 30 minutes before serving. Top with powdered sugar, whipped cream, and a sprinkle of cinnamon, if desired.
Notes
- Use room-temperature cream cheese, eggs, egg yolks, and heavy cream for the smoothest filling.
- Don’t overbake the pie. The center should still have a slight jiggle when it comes out of the oven and will finish setting as it cools.
- Cover the crust edges loosely with foil or a pie shield if they begin to brown too quickly.
- Half-and-half may be used in place of heavy cream, but the filling may be slightly softer.
- Store the pie covered in the refrigerator for 4 to 5 days. I don’t recommend freezing this pie because the filling may become watery or grainy after thawing.