Cinnamon Pie is a holiday classic reinvented with a smooth, creamy filling and a buttery golden crust. With a blend of warm cinnamon and nutmeg, this dessert is indulgent yet light, making it perfect for festive gatherings, family dinners, or cozy nights in. Cream cheese adds a silky texture that melts in your mouth, while the aromatic spices fill your kitchen with irresistible holiday scents.

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Ingredients

8 oz (225 g) cream cheese, softened
1 cup (200 g) light brown sugar, packed
2 large eggs + 1 egg yolk
1 1/4 cups (300 ml) heavy cream
1/4 cup (30 g) all-purpose flour
3 1/2 tbsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla extract
1 tsp salt
1 pie crust (homemade or store-bought)
Powdered sugar for dusting
Whipped cream for serving (optional)

Instructions

Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Roll and fit your pie crust into a 9-inch pie dish. Crimp edges and chill in the fridge while preparing the filling.
Mix Creamy Filling: In a large bowl, beat cream cheese and brown sugar on high speed until light and fluffy (3–5 minutes).
Add Eggs & Blend: Scrape the bowl, then beat in the 2 eggs and 1 yolk until smooth.
Incorporate Spices & Cream: Reduce speed to low. Add heavy cream, flour, cinnamon, nutmeg, vanilla, and salt. Mix until completely smooth and evenly combined.
Fill Pie & Bake: Pour the cinnamon custard into the chilled crust. Bake 35 minutes, or until the center is slightly set but still jiggles. If needed, bake an additional 5 minutes.
Cool & Chill: Remove from oven and cool completely on a wire rack. Cover with foil and refrigerate for at least 1 hour before serving.
Serve: Dust with powdered sugar and optionally top with whipped cream. Slice and enjoy!

Pro Tips

For extra flaky crust, bake in a preheated oven with pie weights for 10 minutes before filling.
Let the pie sit at room temperature for 10–15 minutes after chilling for easier slicing.
Adjust cinnamon intensity to taste for a milder or stronger spice flavor.

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Why This Recipe Works

Silky Cream Cheese Filling: Cream cheese ensures a smooth, luscious texture that isn’t overly heavy.
Balanced Spices: Cinnamon and nutmeg give a warm holiday flavor without overpowering the palate.
Make-Ahead Friendly: Can be prepared a day ahead, making holiday hosting stress-free.

Substitutions & Variations

Crust Alternatives: Graham cracker crust or gluten-free pie crust works well.
Dairy Substitutions: Use coconut cream for a dairy-free option.
Flavor Twist: Add a pinch of cardamom or allspice for a unique holiday flavor.

Make-Ahead, Storage & Reheating Guide

Storage: Cover tightly and refrigerate for up to 1 week.
Freezing: Freeze unbaked or baked pie for up to 2 months; thaw overnight in the fridge.
Reheating: Serve chilled or at room temperature; avoid microwaving to preserve texture.

Serving Ideas

Pair with a scoop of vanilla ice cream or dollop of whipped cream.
Drizzle lightly with caramel sauce for extra indulgence.
Serve alongside hot coffee or spiced cider for a cozy dessert experience.

Nutrition (Per Serving Estimate)

Calories: 371 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 123 mg
Sodium: 421 mg
Fiber: 1 g
Sugar: 27 g

Frequently Asked Questions

Q: Can I make this pie in a 9×9 pan?
A: Yes! Baking time may vary slightly; check for a set center.

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Q: Can I use a store-bought pie crust?
A: Absolutely. Just follow package instructions for pre-baking if desired.

Q: How long should I let the pie chill before serving?
A: At least 1 hour; chilling enhances flavor and makes slicing easier.

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This Cinnamon Pie is a must-try holiday dessert that’s creamy, spiced, and effortlessly delicious. It’s easy to make, perfect for gatherings, and will quickly become a new family favorite. A dusting of powdered sugar and a dollop of whipped cream make it both festive and irresistible.