Best Creamy Cinnamon Pie Recipe (Easy)
This best creamy cinnamon pie recipe is not just an easy dessert to make but it is great the next day so you can make it ahead if you need to. This is a creamy pie with warm flavors, a smooth texture and a taste that you can be sure the entire pie won’t last long.
As far desserts go, pies are my favorite thing to make. They have a homey quality and maybe even a little bit of nostalgia involved when making them. I am not sure if its the rolling out of the pie dough or the idea of placing that final pie on the table to share with others that has that effect. Probably both. This delicious cinnamon pie recipe is best when made with a flaky pie crust. I use half of my homemade pie crust recipe to make this. But a good quality store-bought pie crust works too.
With a few simple ingredients and a touch of nutmeg, the cinnamon pie filling is whipped up in no time and does require a couple hours to chill in the fridge before enjoying. So keep that in mind when making it for your next gathering. I like to serve mine with a large dollop of whipped cream placed in the center of the pie and a dusting of cinnamon. What sweet tooth could resist?
Creamy Cinnamon Pie Is…
- The perfect cinnamon pie recipe.
- An easy pie to make that is perfect for cinnamon lovers.
- A creamy cinnamon filling paired with a buttery pie crust.
- A great alternative to other holiday pies.
- Can be made with a prepared pie crust or a homemade one.
Ingredients
Cream Cheese- for best results use full fat cream cheese at room temperature.
Cream- the recipe calls for half and half but a good substitute is half heavy cream and half whole milk.
Spices- use ground cinnamon and nutmeg. You can use fresh nutmeg or ground if you prefer.
Sugar- I use light brown sugar for this pie but you can also use dark brown sugar.
Eggs- use large eggs.
Vanilla- I use my homemade vanilla extract but a good quality store bought one works well too.
Flour- all-purpose flour helps set the pie filling. Don’t skip it!
Salt- a dash of sea salt brings out the flavors. Pink Himalayan salt or kosher salt are great alternatives.
Pie Crust- I use half the recipe of my homemade pie crust to make the pie shell. A store bought pie crust will also work.
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no cost to you).
Tools
Stand Mixer or a Handheld Electric Mixer (optional)
Directions
Preheat the oven to 350F. Make the homemade pie crust first if you are not using store bought (see baking notes for recipe). Roll out the pie crust and place it in the pie dish. In the bowl of a stand mixer, cream together the brown sugar, cinnamon, nutmeg, vanilla, salt and cream cheese. Scrape down the sides of the bowl and mix in the flour.
Crack the eggs into a small bowl with the half and half then mix it with a fork. Pour the egg mixture into the stand mixer bowl and blend until smooth.
Pour the batter into the awaiting pie shell.
Bake for 45 minutes or until the center has only a slight jiggle. Remove the pie from the oven and allow it to cool completely. Chill in the fridge for 2 hours before serving.
Serve with a sprinkle of cinnamon and a dollop of whipped cream.
Baking Notes
- For a completely from scratch pie, use half of my homemade buttery pie crust recipe for the shell.
- You will want to blend the flour in first before adding the cream, otherwise the mixture can be lumpy.
- If you see lumps, you can use the whisk attachment on your mixer to blend them out.
- The batter will be thin, this is normal.
- Bring the cream cheese to room temperature before making.
- The batter will fill the shell and does not rise as it bakes, it bakes similar to a pumpkin pie. So don’t worry about it rising over and spilling out during the baking process.
How To Store
Store the pie in fridge. I cover mine with a bit of plastic wrap to keep it fresh. It will keep in the fridge for up to days.
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Best Creamy Cinnamon Pie (Easy)
A creamy cinnamon flavored pie with a buttery crust.
Ingredients
- 1- 8oz cream cheese (room temperature)
- 1 cup of unpacked brown sugar
- 3 large eggs
- 2 tsp vanilla
- 1 1/4 cup of half and half
- 1/4 cup of all-purpose flour
- 1 tbsp. cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1 pie crust (store bought or homemade, see baking notes)
Instructions
- Preheat the oven to 350F.
- Make the homemade pie crust first if you are not using store bought.
- Roll out the pie crust and place it in the pie dish.
- In the bowl of a stand mixer cream together the brown sugar, cinnamon, nutmeg, vanilla and cream cheese.
- Scrape down the sides of the bowl and mix in the flour.
- Crack the eggs into a small bowl with the half and half then mix with a fork.
- Pour the egg mixture into the stand mixer bowl and blend until smooth.
- Pour the batter into the awaiting pie shell.
- Bake for 45 minutes or until the center has only a slight jiggle.
- Remove the pie from the oven and allow it to cool completely.
- Chill in the fridge for 2 hours before serving.
- Serve with a sprinkle of cinnamon and a dollop of whipped cream.
Notes
- For a completely from scratch pie, use half of my homemade buttery pie crust recipe for the shell.
- You will want to blend the flour in first before adding the cream, otherwise the mixture can be lumpy.
- If you see lumps, you can use the whisk attachment on your mixer to blend them out.
- The batter will be thin, this is normal.
- Bring the cream cheese to room temperature before making.
- The batter will fill the shell and does not rise as it bakes, it bakes similar to a pumpkin pie. So don't worry about it rising and spilling over the pie shell.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 112mgSodium: 308mgCarbohydrates: 41gFiber: 1gSugar: 26gProtein: 7g
