This Cinnamon Pie features a rich, creamy, custard-style filling scented with warm cinnamon and baked in a flaky golden pie crust. Despite its bakery-worthy look, this cinnamon custard pie is straightforward to prepare and makes an excellent holiday dessert.
Why You Should Make This Recipe
If you enjoy pies and tarts, this cinnamon pie is a must-try. It offers a familiar custard texture similar to pumpkin pie but with a warm cinnamon profile. Key benefits:
- Easy to make. Blind-bake the crust, prepare the cinnamon custard while the crust cools, then finish baking and chill.
- A great alternative to pumpkin pie. Creamy and spiced, it’s a delicious change of pace for holiday menus.
Ingredients
This recipe uses a short list of common ingredients you likely have on hand.
Gather a premade pie crust (or homemade), cream cheese, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, cornstarch (or flour), salt, and heavy cream.
Substitutions
Here are practical substitutions if you need them:
- Pie crust: A store-bought premade crust saves time, but feel free to use your favorite homemade pie dough.
- Cream cheese: Use full-fat cream cheese for best texture and flavor. Mascarpone can be used as an alternative.
- Heavy cream: Heavy cream gives the filling richness and helps the custard set; do not substitute with low-fat dairy for the same result.
- Cornstarch: Acts as a thickener; you can substitute an equal amount of all-purpose flour if needed.
- Cinnamon and vanilla: These are key for the pie’s flavor—adjust cinnamon to taste (1–2 tbsp suggested).
How To Make
This cinnamon pie is simple to assemble. Follow these steps for best results.
- Prepare the crust: Thaw the pie crust following package instructions (or roll out homemade dough). Fit into a 9″ pie plate, crimp the edges, and chill for 30 minutes.
- Blind-bake: Preheat the oven to 400°F (204°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15–20 minutes until lightly golden. Remove and cool. Reduce oven temperature to 350°F (177°C) and position the rack in the lower third of the oven.
- Make the filling: In a mixing bowl, beat 8 oz (226 g) full-fat cream cheese on low until smooth. Add 1 cup (200 g) brown sugar and beat until combined.
- Add eggs and spices: Beat in 3 large eggs one at a time on low, mixing each until mostly incorporated. Add 1–2 tbsp ground cinnamon (to taste), 1/2 tsp ground nutmeg, 2 tbsp cornstarch (or flour), 1/2 tsp salt, 2 tsp vanilla extract, and 1 cup (237 ml) heavy cream. Mix on low until smooth and homogeneous.
- Fill the crust: Pour the cinnamon custard into the par-baked pie shell. Place the pie on a baking sheet for easier handling.
- Bake and chill: Bake at 350°F (177°C) for 35–40 minutes. The edges should be set while the center remains slightly jiggly, like pumpkin pie. Cool on a rack at room temperature for 1 hour, then refrigerate for 2–3 hours to fully set.
To serve: Remove the pie from the refrigerator, dust with powdered sugar, and serve chilled or at room temperature with whipped cream.
How To Store
Refrigerate: Keep the pie covered with plastic wrap or foil in the fridge for up to 5 days.
M’s Expert Tips
- Blind-bake the crust: Partially baking the crust prevents a soggy bottom when using custard fillings.
- Room-temperature ingredients: Bring cream cheese and eggs to room temperature for smoother mixing and a silkier filling.
- Chill thoroughly: Allow the pie to cool at room temperature for an hour, then chill 2–3 hours to let the filling set properly.
- Gluten-free option: Use a gluten-free pie crust to make this dessert gluten-free.
FAQ’s
Yes. Custard-style pies benefit from a partially baked crust to avoid a soggy bottom.
Bake the crust or pie in the lower third of the oven to help the bottom and edges brown evenly.
If you make this Cinnamon Pie, please rate the recipe and leave a comment. Tag @olivesnthyme on Instagram so I can see your results.
Happy Baking! – M
Cinnamon Pie Recipe
Megan
Equipment
- 1 9″ pie plate
- Stand mixer with paddle attachment (or hand mixer)
Ingredients
- 1 premade or homemade pie crust
- 1 (8 oz / 226 g) block cream cheese, full fat, room temperature
- 1 cup (200 g) brown sugar
- 3 large eggs, room temperature
- 2 tbsp cornstarch (or all-purpose flour)
- 1–2 tbsp ground cinnamon (adjust to taste)
- ½ tsp ground nutmeg
- 2 tsp (10 ml) vanilla extract
- ½ tsp salt
- 1 cup (237 ml) heavy cream
Instructions
- Thaw and roll the pie crust into a 9″ pie plate, crimp edges, and chill 30 minutes.
- Preheat oven to 400°F (204°C). Line the chilled crust with parchment and add pie weights or dried beans. Bake 15–20 minutes until lightly golden. Cool, then reduce oven to 350°F (177°C) and move rack lower.
- Beat cream cheese on low until smooth. Add brown sugar and beat until combined.
- Beat in eggs one at a time on low. Mix in cinnamon, nutmeg, cornstarch, salt, vanilla, and heavy cream until smooth.
- Pour filling into the par-baked crust and place the pie on a baking sheet.
- Bake at 350°F (177°C) for 35–40 minutes. Filling edges should be set; center may still jiggle slightly. Cool on a rack 1 hour, then chill 2–3 hours.
- Before serving, dust with powdered sugar and serve with whipped cream if desired.
Notes
Storage: Keep covered in the refrigerator for up to 5 days.
Did you make this recipe?
Tag @olivesnthyme on Instagram