Last Updated on November 11, 2025 by Kimberly Stroh

There’s something undeniably comforting about the cozy aroma of cinnamon baking in your kitchen, and this Cinnamon Pie brings back memories of my Grandmother baking in her kitchen. It has a buttery crust filled with a cinnamon spiced custard. It’s a simple dessert that’s perfect for the holidays, and a great alternative to other fall flavors. Just slice, dust with powdered sugar, top with whipped cream or vanilla ice cream.

What is Cinnamon Pie?

This is such an unexpected pie to make during the fall season. Everyone gravitates towards pumpkin or apple pie, but cinnamon is such a great alternative. It has a silky-smooth and creamy texture that you could eat with a dessert spoon. The cinnamon and nutmeg complement each other perfectly, and the end result is a light pie that isn’t too heavy after dinner (perfect for Thanksgiving).

Why We Love Cinnamon Pie

It’s an easy pie. There’s no complicated crust to make, I’m showing you how to keep it easy for the holidays without sacrificing flavor. By all means, you can still use a homemade pie crust recipe, but this Cinnamon Pie is simple. The dusting of powdered sugar is the perfect finish. It looks pretty without unnecessary and fussy pie decoration. Sometimes you just need easy!

Cinnamon Pie Ingredients:

• Store-bought Pie Crust: I prefer to keep it simple with store-bought.
• Cream Cheese: Use a full fat version.
• Brown Sugar: Light brown sugar.
• Eggs: Buy large – you’ll need 2 whole large eggs + 1 egg yolk.
• Heavy Whipping Cream
• All-Purpose Flour
• Ground Cinnamon
• Vanilla
• Salt
• Ground Nutmeg
• Optional Garnish: Powdered Sugar & Whipped Cream

Tips For Making A Cinnamon Pie

You can either use a frozen premade store-bought pie crust and follow the package directions, or use a brand (like Pillsbury) that you can roll out and lay into a 9-inch pie dish. I used a standing electric mixer, but a hand-held electric mixer will work too. Make sure the batter is smooth and the bowl is scraped to incorporate all of the ingredients. The pie will have a tiny bit of jiggle in the center when it’s done baking, that’s ok!

Storage and Make-Ahead Tips

Once the pie has cooled, cover the Cinnamon Pie with plastic wrap. Store leftovers in the refrigerator since the pie has dairy in it. For the best freshness, enjoy the pie within 5 days. Discard the leftovers after five days. If you want to freeze the pie, store it in the back of the freezer where temperatures are more stable. Freeze the pie for up to three months. Let it thaw overnight before enjoying again.

More Thanksgiving Pie Options That I Love

Thanksgiving doesn’t have to be boring or basic. I’ve got more twists on the classic that you’re going to love, if you like mixing it up:

• No-Bake Creamy Pecan Pie
• Snickerdoodle Pie
• Texas Trash Pie

How to Make Cinnamon Pie Step-by-Step

Preheat the oven to 350ºF. Roll and fit a pie crust into a standard 9-inch pie dish. Crimp the edges and place the pie crust in the refrigerator.

In a stand mixer, add the cream cheese and brown sugar. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs.

Scrape the bowl again, then beat in the eggs. Again, scrape the bowl, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt, and nutmeg until very smooth.

Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.

Take it out of the refrigerator 30 minutes to 1 hour before serving. Dust the top of the pie with powdered sugar. Slice and serve with whipped cream or vanilla ice cream, if desired.