This cinnamon pie recipe has a flaky, buttery crust and a rich, creamy cinnamon filling made with cream cheese, vanilla, and warm spices.
This homemade cinnamon pie combines a smooth, custard-like filling with a flaky, buttery pie crust.
I love how the cream cheese gives the filling a rich, creamy texture without overpowering the cinnamon and vanilla flavors.
Why You’ll Love This Recipe
- Rich and creamy filling – A smooth cinnamon custard with cream cheese and vanilla.
- Homemade buttery crust – Flaky, crisp, and easy to make from scratch.
- Perfect for the holidays – A delicious alternative to traditional pumpkin and pecan pies.
Ingredients You Need
- Flour: All-purpose flour for the pie crust and a little for the filling.
- Sugar: Granulated sugar for the crust, plus granulated and brown sugar for the filling.
- Butter: Unsalted and very cold for the pie crust.
- Salt: A pinch for both the crust and filling.
- Water: Ice-cold water for the pie dough.
- Cream cheese: Full-fat, softened to room temperature.
- Eggs: Large eggs at room temperature.
- Heavy cream: Full-fat heavy cream.
- Spices: Ground cinnamon and pumpkin pie spice.
- Vanilla extract: Pure vanilla extract for the filling.
How to Make Cinnamon Pie
Roll out the dough and line a 9-inch pie dish. Prick the bottom with a fork and refrigerate.
Bake at 350°F (180°C) for about 45 minutes, until the edges are set and the center slightly jiggles.
Cool completely before slicing and serving with whipped cream.
Tips for the Best Cinnamon Pie
- Use room-temperature ingredients: Soften the cream cheese and bring the eggs to room temperature for a smooth filling.
- Keep the pie crust cold: Refrigerate the shaped crust before adding the filling to prevent shrinking.
- Don’t overmix: Mix the filling just until combined to avoid incorporating too much air.
- Avoid overbaking: The edges should be set, but the center should still have a slight jiggle.
- Cool completely: Let the cinnamon pie set before slicing for clean, creamy slices.
Storage
Store cinnamon pie covered in the refrigerator for up to 4 days. Freeze for up to 2 months and thaw overnight in the fridge.
Variations
- Pecan cinnamon pie: Add chopped toasted pecans to the filling.
- Chai spice pie: Add a pinch of cardamom, ginger, and cloves.
- Graham cracker crust: Replace the homemade pie crust with a graham cracker crust.
- Caramel topping: Serve with homemade salted caramel sauce or whipped cream.
Recipe Questions
What is cinnamon pie made of?
This cinnamon pie has a buttery pastry crust filled with cream cheese, eggs, heavy cream, brown sugar, cinnamon, and vanilla.
Does cinnamon pie taste like cheesecake?
It has a similar creamy texture thanks to the cream cheese, but it’s lighter and has a stronger cinnamon flavor.
Can I make cinnamon pie ahead of time?
Yes! Bake it a day ahead and refrigerate overnight. Let it sit at room temperature for 15–20 minutes before serving.
How do I know when cinnamon pie is done?
The edges should be set, and the center should jiggle slightly when gently shaken. The filling will firm up as it cools.
Do I need to blind bake the pie crust?
No. This recipe uses an unbaked pie crust that cooks directly with the cinnamon filling.
More Pie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
Cinnamon Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
Description
This homemade cinnamon pie has a flaky, buttery crust and a rich, creamy cinnamon custard filling made with cream cheese, vanilla, and warm spices. Perfect for fall and Thanksgiving!
Ingredients
Pie Crust
- 200 g (1⅔ cups) all-purpose flour
- 50 g (½ cup) powdered sugar
- 1 pinch salt
- 135 g (½ cup + 1½ tbsp) unsalted butter, cubed and very cold
- 60 ml (¼ cup) ice-cold water
Cinnamon Filling
- 225 g (8 oz) cream cheese, softened
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 3 large eggs, room temperature (about 180 g without shells)
- 300 ml (1¼ cups) heavy whipping cream
- 2 tsp vanilla extract
- 30 g (¼ cup) all-purpose flour, or cornstarch
- 3 tsp ground cinnamon
- ½ tsp ground allspice
- 1 pinch salt
Instructions
Pie Crust
- In a large bowl, combine the all-purpose flour, powdered sugar, and salt.
- Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Pour in the ice-cold water and gently bring the dough together with your hands. Avoid kneading to keep the crust tender and flaky.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
- Roll out the chilled dough between two sheets of parchment paper or on a lightly floured surface to about ⅛ inch (3–4 mm) thick.
- Transfer the dough to a 9-inch (23 cm) pie dish, gently press it into the bottom and sides, and trim and shape the edges. Prick the bottom with a fork.
- Place the prepared pie crust in the freezer while making the cinnamon filling. There is no need to blind bake the crust.
Cinnamon Filling
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar with an electric mixer for about 2 minutes, until smooth and creamy.
- Add the eggs, one at a time, mixing briefly after each addition. Pour in the vanilla extract and heavy cream, then mix on low speed until combined.
- Add the flour, ground cinnamon, allspice, and salt. Gently fold everything together with a spatula until the filling is smooth and no dry ingredients remain.
- Remove the chilled pie crust from the freezer and pour in the cinnamon cream cheese filling. Smooth the surface with a spatula.
Baking
- Preheat the oven to 350°F (180°C).
- Place the pie on the middle rack and bake for approximately 45 minutes, until the edges are set, the top is lightly golden, and the center still has a slight jiggle.
- Remove from the oven and let the cinnamon pie cool completely at room temperature to allow the custard filling to set.
- Serve at room temperature or chilled, topped with homemade whipped cream and a sprinkle of cinnamon, if desired.
Notes
Storage
Store cinnamon pie covered in the refrigerator for up to 4 days, or freeze for up to 2 months and thaw overnight in the fridge.
Recipe Tips
- Cold butter: Use very cold butter and ice water for a flaky, tender pie crust.
- Room-temperature cream cheese: Make sure it’s softened to prevent lumps in the filling.
- Avoid overmixing: Mix the filling just until combined to keep the texture smooth and creamy.
- Check the center: The pie is ready when the edges are set and the center still jiggles slightly.
- Cool before slicing: Let the pie cool completely for clean slices. Refrigerate for a firmer texture.
- Prep Time: 20 minutes
- Chill time: 20 minutes
- Cook Time: 45 minutes
- Category: Pie
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 187
- Sugar: 1.8 g
- Sodium: 190.1 mg
- Fat: 12.2 g
- Saturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 8.2 g
- Fiber: 3.6 g
- Protein: 12.4 g
- Cholesterol: 0 mg
kali5959
Hello,
I absolutely love your site, it's filled with so much sweetness and lovely treats. Beautiful photos, clear explanations—everything is just perfect. Thank you!
Fadela
Thank you so much ❤️
Thierry
Recipe followed exactly, except for mixing the cinnamon, four-spice, and a pinch of salt with my immersion blender without adding air. Oh, and I added a bit of lime zest and some chopped macadamia nuts. My kids loved it!
Fadela
Thank you for your feedback! Adding macadamia nuts must have made it even more delicious ❤️