Classic Cinnamon Pie Recipe with Buttery Crust

This Cinnamon Pie is a comforting dessert featuring warm cinnamon spice and a flaky, buttery crust. It’s ideal for holiday gatherings or any time you want a cozy, sweet treat.

If you enjoy rich, warmly spiced desserts, this Cinnamon Pie is worth trying. The filling is creamy and smooth, highlighted by a generous cinnamon flavor that evokes autumn and holiday baking. It pairs beautifully with whipped cream or a scoop of vanilla ice cream, and it can be served chilled or at room temperature.

This classic pie uses simple pantry ingredients and a premade pie crust for convenience. The filling bakes until the edges are set while the center remains slightly jiggly; it firms as it cools. The result is a silky texture balanced by a crisp, golden crust.

Why We Love This Recipe

• Warm cinnamon flavor. Each bite is fragrant with cinnamon and cozy spice.
• Creamy texture. The filling is smooth, rich, and indulgent.
• Buttery crust. A flaky pie crust provides a crisp contrast to the soft filling.
• Simple to prepare. Basic ingredients and straightforward steps make this recipe accessible to bakers of all levels.
• Flexible serving options. Enjoy it chilled, at room temperature, or topped with whipped cream or ice cream.

Ingredients

• 1 premade 9” pie crust (unbaked) – saves time and gives a flaky base.
• 8 oz cream cheese, softened to room temperature for a lump-free filling.
• 1 cup brown sugar, packed – adds sweetness and a touch of caramel flavor.
• 3 large eggs – add structure and richness.
• 1 1/4 cups half-and-half – makes the filling creamy without being heavy.
• 1/4 cup all-purpose flour – slightly thickens and stabilizes the filling.
• 3 tablespoons ground cinnamon – the primary spice for warm, classic flavor.
• 2 teaspoons vanilla extract – rounds and deepens the sweetness.
• 1/4 teaspoon salt – balances and enhances flavors.
• Powdered sugar, optional for dusting before serving.

Scroll to the recipe card section for measurements and the full instruction list if needed.

Variations

• Homemade crust. Use your favorite butter pie crust for a richer, flakier base.
• Graham cracker crust. Substitute a graham cracker crust for a sweet, slightly crunchy twist.
• Extra spices. Add a pinch of nutmeg, allspice, or ginger to complement the cinnamon.
• Sweetener swaps. Try dark brown sugar for a deeper molasses taste, or blend in a little maple syrup.
• Mini pies. Bake individual servings in muffin tins for portable treats.
• Add nuts. Fold in chopped pecans or walnuts or sprinkle them on top for crunch.

Step By Step Instructions

Step 1. Preheat the oven to 350°F (175°C). Fit the premade pie crust into a 9-inch pie pan, crimp the edges, and refrigerate while you make the filling.

Step 2. In a large bowl, beat together the cream cheese and brown sugar until light and fluffy, about 3–4 minutes.

Step 3. Add the eggs one at a time, beating after each addition until fully incorporated.

Step 4. On low speed, mix in the half-and-half, flour, ground cinnamon, vanilla extract, and salt until smooth and well combined.

Step 5. Pour the cinnamon filling into the prepared pie crust, smoothing the top with a spatula.

Step 6. Bake for 35–40 minutes, until the edges are set. The center will still be slightly jiggly; it will firm as it cools.

Step 7. Remove from the oven and let the pie cool completely on the counter. Once cooled, cover and chill in the refrigerator at least 2 hours (4 hours is best) to set the filling.

Step 8. Before serving, let the chilled pie sit at room temperature for about 30–60 minutes for easier slicing, then dust with powdered sugar if desired.

Expert Tips

• Use room temperature ingredients. Softened cream cheese and room temperature eggs blend more smoothly.
• Chill thoroughly. Chilling improves texture and flavor—plan for at least 2 hours in the fridge.
• Don’t overbake. Remove the pie when the edges are set but the center still jiggles slightly to avoid a dry filling.
• Slice cleanly. Use a sharp knife and wipe it between cuts for neat slices.
• Flavor boost. Add a pinch of nutmeg or a dash of allspice if you want more depth.

Toppings

• Homemade whipped cream
• Powdered sugar
• Extra cinnamon
• Vanilla ice cream
• Warm caramel or hot fudge (for extra indulgence)

Frequently Asked Questions

More Cinnamon Desserts

• Cinnamon Roll Cheesecake
• Homemade Snickerdoodle Cookies
• Cinnamon Roll Poke Cake
• Other cinnamon dessert recipes

More Easy Pie Recipes

• Easy Pecan Pie
• Dulce de Leche Pumpkin Pie
• Butternut Squash Pie
• Nutella Pie
• Mincemeat Pie
• Sprite Pie

We love hearing from you. If you try this Cinnamon Pie, please leave a comment to share how it turned out.

Cinnamon Pie

A creamy, spiced pie filling made with cream cheese, brown sugar, and cinnamon baked in a flaky crust. Chill before serving for best texture.

Prep Time: 15 mins

Cook Time: 40 mins

Cool & Chill: 2–4 hrs

Total Time: about 3 hrs

Servings: 8

Cuisine: American

Course: Dessert

Calories: 398

Author: Carrie Barnard

Ingredients

• 1 premade 9” pie crust, unbaked
• 8 oz cream cheese, softened
• 1 cup packed brown sugar
• 3 large eggs
• 1 1/4 cups half-and-half
• 1/4 cup all-purpose flour
• 3 tablespoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Powdered sugar for serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pan, crimp the edges, and chill while you prepare the filling.
2. Beat the cream cheese and brown sugar together until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, mixing well between each addition.
4. With the mixer on low, blend in the half-and-half, flour, cinnamon, vanilla, and salt until smooth.
5. Pour the filling into the crust and bake 35–40 minutes, until the edges are set and the center still jiggles slightly.
6. Cool completely on the counter, then cover and chill for at least 2 hours (4 hours preferred). Allow the pie to sit at room temperature for 30–60 minutes before slicing. Dust with powdered sugar to serve.

Nutrition (per serving)

Calories: 398 • Carbs: 46g • Protein: 7g • Fat: 21g • Saturated Fat: 11g • Sugar: 30g