Easy Creamy Cinnamon Pie Recipe

Do you love cinnamon? Looking for a dessert that’s both easy to make and incredibly tasty? Our delicious cinnamon pie recipe is a perfect choice for the holiday season! With its crispy, buttery pie crust and perfectly spiced creamy cinnamon filling, this pie is a true taste sensation. So why wait? Get baking and indulge in a slice of heaven!

Introduction — What to Expect

If you love the warm, comforting spice of cinnamon, this cinnamon pie is made for you. Think a crisp, buttery pie crust holding a silky, cinnamon-spiced cream filling — familiar and cozy like your favorite cinnamon roll, but served as a sliceable pie that works year‑round and shines on holiday dessert tables.

This recipe uses simple pantry staples and is easy to assemble: you’ll cream the filling, pour it into a prepared crust, bake until set (about 35 minutes), then chill for a minimum of 2 hours before serving. A printable recipe card with measurements in both US customary and metric is available below, and the post includes step‑by‑step photos to guide you through each stage.

As you read on you’ll find: how to make the filling, options for pie crust (homemade, store‑bought, frozen, or even a graham‑cracker base), suggested toppings and variations, plus storage and make‑ahead tips so you can plan ahead for gatherings.

Ready to get started? Scroll to the recipe card for the full ingredients and directions, or continue reading for helpful notes and photos that make this cinnamon pie foolproof.

Why You’ll Love This Delicious Recipe

• Unique Twist: For fans of traditional pies, cinnamon pie offers an unexpected but tasty flavor departure. It’s packed with that cozy spice you can’t get enough of.
• Simple Ingredients: Unlike other pies that might require seasonal or exotic ingredients, cinnamon pie usually consists of pantry staples that you likely already have.
• Year-Round Availability: Unlike pies that rely on seasonal fruits, cinnamon pie can be conveniently made at any time of the year.
• Crowd-Pleaser: The universally loved flavor of cinnamon makes this pie a safe bet for gatherings, pleasing both kids and adults alike.
• Holiday-Friendly: Though great year-round, cinnamon pie fits seamlessly into holiday menus, offering a spice-laden treat that evokes the spirit of the season.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Our perfect cinnamon pie recipe is a cut above the rest, with a perfect balance of sweetness and spice that will leave you wanting more.

If you love cinnamon rolls, you’re going to love this delicious cinnamon pie.

How to Make Cinnamon Pie With Step-By-Step Instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

If you prefer to make your own pie dough, then take a look at our perfect pie crust recipe.

Preheat the oven to 350°F/175°C.

Using a stand mixer or handheld electric mixer, in a large bowl, cream together room temperature cream cheese and room temperature brown sugar until it’s light and fluffy, approximately 3 – 5 minutes.

Cream together cream cheese and brown sugar until light and fluffy.

Slowly beat in the eggs.

Scrape down the bowl and beat in the eggs. Scrape down the bowl again, then mix in the half-and-half cream, ground cinnamon, vanilla extract, nutmeg, flour, and salt. Mix until it’s smooth.

Mix in cream and vanilla extract.

Mix in cinnamon, nutmeg, flour, and salt until smooth.

Place your pre-made traditional pie crust in a pie pan, and then pour your cinnamon filling into the prepared pie crust. It’ll be quite full, but don’t worry, it’s not going to rise; it’s similar to a pumpkin pie.

Place the pie dish on a baking sheet and bake until the top of the pie is golden brown and set; the center should wobble a little when shaken, approximately 35 minutes.

Pour the pie filling into the prepared pie crust.

Bake for approximately 35 minutes.

Remove the pie, cover it, and cool completely at room temperature in the pie plate; once cool, place it in the fridge to chill for a minimum of 2 hours.

Take the pie out of the fridge approximately 30 minutes before serving, dust it with powdered sugar and a touch of nutmeg, and serve with optional fresh whipped cream.

Slice, serve, and enjoy!

Recipe Notes and Expert Tips

• Quality Counts: Start with high-quality cinnamon. The fresher and more aromatic, the better the final pie will taste.
• Perfect Crust: If you’re making your own crust, keep all ingredients cold for a flakier result. And don’t forget to pre-bake it to avoid fogginess.
• Sugar Level: Depending on your sweet tooth, you can adjust the sugar levels. Just remember that cinnamon itself has a spicy kick, so balance is key.
• Test for Doneness: Insert a knife or toothpick into the pie’s center. If it comes out clean or with minimal residue, the pie is ready.
• Cooling Time: Allow ample time for the pie to cool down. Cutting into it too soon can cause the filling to spill out.
• Make Ahead: Cinnamon pie often tastes better the next day, giving flavors time to meld. Feel free to make it in advance and store it properly.
• Pie crust: Make a traditional pie crust a couple of days in advance; use frozen pie crust, store-bought pie crust, or use Graham cracker pie crust.
• Storage: Store covered with plastic wrap or aluminum foil in the fridge for up to 5 days and freeze for up to 3 months.

How to Store Leftover Cinnamon Pie

You can easily enjoy your cinnamon pie the next day; you can store any leftover pie covered in the fridge for up to 5 days or freeze for up to 3 months.

Frequently Asked Questions

How long should I bake the cinnamon pie? Bake for approximately 35 minutes at 350°F/175°C, or until the top is golden brown and the center only wobbles slightly. You can also insert a toothpick or knife into the center — it should come out clean or with minimal residue.

Do I need to chill the pie before serving? Yes. Let the pie cool completely at room temperature, then refrigerate for a minimum of 2 hours. Remove it from the fridge about 30 minutes before serving for best texture and flavor.

Can I use a store-bought or frozen pie crust? Absolutely. A store-bought or frozen crust works fine and saves time. The recipe also works with a homemade traditional crust or a graham cracker crust if you prefer.

How should I store leftovers? Cover the pie with plastic wrap or foil and refrigerate for up to 5 days. You can also freeze the pie (whole or in slices) for up to 3 months; thaw in the refrigerator before serving.

Can I make the pie ahead of time? Yes — cinnamon pie often tastes better the next day after the flavors meld. You can make the filling and crust a day ahead and assemble and chill before serving.

Can I use different dairy or lower‑fat ingredients? You can substitute alternatives (for example, light cream cheese or heavy cream instead of half‑and‑half), but note that changes in fat content may affect the pie’s richness and texture. For the creamiest result, full‑fat ingredients are recommended.

What toppings work best? Popular toppings include whipped cream, a dusting of powdered sugar and nutmeg, vanilla ice cream, caramel sauce, chopped nuts, cinnamon‑sugar, or a graham‑cracker crumble — several of these are suggested in the recipe already.

Is this pie similar to pumpkin pie? In texture and baking behavior it is similar — the filling doesn’t rise much and is best judged by a slight wobble in the center when done.

How can I prevent a soggy crust? If you’re making your own crust, keep ingredients cold and consider blind‑baking (partially pre‑baking) the crust before adding the filling. This helps ensure a crisp bottom.

Homemade Pie Crust or Store-Bought Pie Crust?

You can use either for convenience; a store-bought crust is often easier, but nothing beats a homemade pie crust.

You could make the pie crust a couple of days ahead of time, or you can even use frozen pie crust.

To change things up a little, you could even use a Graham cracker crust.

Topping Variations for Cinnamon Pie

• Caramel sauce
• Vanilla ice cream
• Chopped nuts
• Cinnamon sugar
• Graham cracker crumble

If you love all things cinnamon, why not make your own cinnamon extract?