Pie Crust

1. In a large bowl, combine the all-purpose flour, powdered sugar, and salt.
2. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Pour in the ice-cold water and gently bring the dough together with your hands. Avoid kneading to keep the crust tender and flaky.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
5. 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.
6. 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.
7. Place the prepared pie crust in the freezer while making the cinnamon filling. There is no need to blind bake the crust.

Cinnamon Filling

1. 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.
2. 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.
3. 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.
4. Remove the chilled pie crust from the freezer and pour in the cinnamon cream cheese filling. Smooth the surface with a spatula.

Baking

1. Preheat the oven to 350°F (180°C).
2. 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.
3. Remove from the oven and let the cinnamon pie cool completely at room temperature to allow the custard filling to set.
4. Serve at room temperature or chilled, topped with homemade whipped cream and a sprinkle of cinnamon, if desired.