Cinnamon Pie
Cinnamon Pie is the ultimate holiday dessert that will win over your guests. This spiced pie with a golden brown crust has a smooth texture thanks to the cream cheese, and warm flavors from cinnamon and nutmeg. It’s a unique dessert that’s perfect for any holiday table!
When I first heard of cinnamon pie, I was instantly intriqued. Cream cheese, brown sugar, cinnamon, and nutmeg, in a buttery pie crust? Count me in!
Holiday pies have always been a favorite. As a child, they were the highlight of Thanksgiving and Christmas dinner.
Coconut cream pie, pumpkin pie, and pecan pie were usually on my grandmother’s table, but we never had a homemade cinnamon pie.
I came across a recipe for it years ago in an old cookbook, and knew I wanted to try it. After some modifications, I got it exactly how I wanted.
For my recipe, I wanted a thick, creamy filling that stands tall when sliced. And, it has to have lots of cinnamon flavor.
This recipe turned out perfect, and I’m excited to share it with you!
Substitutions and Variations
This cinnamon pie recipe is fairly well known. However, there is a some room for substitutions and variations.
I wouldn’t change the cream cheese, eggs, and liquid too much; otherwise, the pie may not bake properly. Here are some other things you can customize!
- Crust: This pie would taste amazing in a shortbread or graham cracker crust.
- Spices: Omit the nutmeg or swap it out with a tiny pinch of allspice or ground cloves.
- Eggs: Use 3 large eggs and leave out the extra egg yolks, OR use 2 large eggs and 1 egg yolk. Changing up the amount of eggs and yolks will change the texture of the filling.
- Add more spice: Use a dash of cinnamon, pumpkin pie spice or apple pie spice in the crust.
- Garnish: Serve this pie with a spiced whipped topping, like cinnamon whipped cream or pumpkin spice whipped cream.
Storage
Refrigerator: Store leftover pie covered in plastic wrap, aluminum foil, or in an airtight container in the refrigerator for 4-5 days. Take it out of the refrigerator 30 minutes to 1 hour before serving.
Freezer: We don’t recommend freezing this pie.
Tips
- Brush the bottom crust with an egg wash (1 egg plus 1 tablespoon of water) to provide a barrier against the filling and keep it from getting soggy.
- Don’t over bake the pie; otherwise it dries out. Keep a close eye on it and adjust the cooking time as needed.
- Use more or less cinnamon and nutmeg to taste.
- If the crust or the pie begins to brown too quickly, cover it with a foil tent.
- When making the filling, scrape down the sides and bottom of the bowl often to ensure all the ingredients are well combined.
Frequently Asked Questions
Can I use fat-free or low-fat cream cheese?
No, using anything other than full-fat cream cheese may change the texture.
Does the cinnamon make this pie spicy?
I wouldn’t say it was spicy, but it definitely has cinnamon flavor. To me cinnamon seems a little muted or toned down from the cream cheese and heavy cream. It’s not overly sweet either.
Can I make this pie ahead of time?
Yes, the pie stays good in the fridge for about 2 days before it before it starts to show signs of drying out. If possible, try to make it one day in advance and serve it the next day.
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 and refrigerate until ready. Preheat the oven to 350°F.1 unbaked 9-inch pie crust
- Using an electric mixer, beat the cream cheese until smooth. Add the brown sugar and mix until well combined.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, beating between each addition.2 large eggs
- Pour in the heavy cream, and add the flour, spices, vanilla extract, and salt. Mix until smooth and well combined. Ensure there are no lumps (add flour and spices separately if necessary). The filling should be somewhat 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 cinnamon filling into the crust, place on a baking sheet, and bake for 35-45 minutes. The edges should be set, while the center will still jiggle slightly.
- Let the pie cool at room temperature for 1 hour, then transfer to the refrigerator to cool completely, about 4-5 hours.
- Serve with powdered sugar, whipped cream, and a sprinkle of cinnamon.
