Okay, so imagine if a snickerdoodle cookie, a custard pie, and a cinnamon roll had a threesome and produced the most delicious offspring imaginable. That’s Cinnamon Pie. This is basically a creamy, custardy filling that’s LOADED with cinnamon and sugar, baked in a flaky pie crust until it sets into this magical, silky situation that tastes like fall decided to become a dessert. It’s not pumpkin pie. It’s not apple pie. It’s its own glorious category of cinnamon-forward excellence that most people have never heard of, which means you get to introduce them to it and become a legend. I made this for my coworkers once and someone said it tasted like “if a hug was a pie.” Another person ate two slices and then asked if they could take the rest home. I said no. This pie creates feelings.
Why You’ll Love This Recipe
Criminally underrated. Most people have never had this, which means you’re bringing something actually new to the table.
Stupid simple. Like, almost embarrassingly easy. Mix stuff in a bowl, pour it in a crust, bake. That’s it.
Cinnamon lovers’ dream. If you’re the person who orders extra cinnamon at coffee shops, this is YOUR pie.
Budget-friendly. Uses basic pantry ingredients. No fancy stuff, no expensive nuts or fruit.
No weird texture issues. It’s smooth, creamy, and slices beautifully. No weeping, no curdling, no drama.
Tastes like childhood nostalgia. Even if you’ve never had it before. It just FEELS comforting.
The Good Stuff You’ll Need
For the Crust:
- 1 refrigerated pie crust (or homemade if you’re feeling ambitious)
- OR make your own: 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold butter, 3-4 tbsp ice water
For the Filling:
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 2 to 3 tbsp ground cinnamon (yes, TABLESPOONS—don’t be scared)
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (optional but recommended)
- 3 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup (4 tbsp) butter, melted
- 2 tsp vanilla extract
For Topping (optional but highly recommended):
- Whipped cream (homemade or store-bought)
- Extra cinnamon for dusting
- Cinnamon sugar sprinkle
- Vanilla ice cream (because duh)
Let’s Do This
Step 1: Prep Your Crust
Preheat oven to 350°F (175°C).
If using store-bought crust, unroll it and fit it into a 9-inch pie pan. Crimp the edges like you know what you’re doing. Even if you don’t.
If making from scratch, mix flour and salt, cut in cold butter until crumbly, add ice water until dough comes together, roll it out, fit it in the pan, crimp edges. You’ve got this.
Don’t pre-bake the crust. We’re going rogue here—the filling cooks with the crust.
Step 2: Make the Magic Filling
In a large bowl, whisk together sugar, flour, cinnamon, salt, and nutmeg. Get those dry ingredients acquainted.
In another bowl, whisk together eggs, milk, cream, melted butter, and vanilla until smooth and combined.
Pour the wet ingredients into the dry ingredients and whisk until completely smooth. The mixture should be thin and pourable, kind of like pancake batter.
Let it sit for a minute while any foam settles. You don’t want bubbles all over your pie.
Step 3: Assemble and Bake
Pour the filling into your unbaked pie crust. Fill it almost to the top—this filling doesn’t rise much.
Carefully transfer to the oven. PRO TIP: Put the pie on a baking sheet first, THEN fill it while it’s on the baking sheet already in the oven. This prevents spills during transfer. Trust me on this.
Bake for 50-60 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake it. It’ll continue cooking as it cools.
If the crust edges start getting too brown, cover them with foil or a pie shield.
Step 4: Cool and Chill
Let the pie cool on a wire rack for at least 2 hours at room temperature. The filling needs time to set.
Once cooled, refrigerate for at least 2 hours (or overnight) before serving. This is crucial—warm cinnamon pie is weird and runny.
Step 5: Top and Serve
Top with whipped cream (homemade is better but Cool Whip works).
Dust with extra cinnamon or cinnamon sugar for that bakery look.
Slice with a sharp knife wiped clean between cuts.
Serve cold or at room temperature. Both are incredible.
Watch people’s faces when they take the first bite. This is your reward.
Serving Suggestions
This pie is perfect on its own, but if you want to take it over the top:
- Serve with vanilla ice cream and let it melt into the filling
- Drizzle with caramel sauce for extra sweetness
- Top with candied pecans for crunch
- Pair with coffee or chai tea for maximum cozy vibes
- Add a dollop of cream cheese frosting instead of whipped cream for a cinnamon roll vibe
Switch It Up
Chai Spice Pie: Add 1/2 tsp cardamom, 1/4 tsp ginger, and a pinch of cloves along with the cinnamon.
Brown Sugar Version: Replace 1/2 cup of the white sugar with brown sugar for deeper caramel notes.
Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese on top of the filling and swirl with a knife before baking.
Maple Cinnamon: Replace 1/4 cup of the milk with maple syrup for a maple-cinnamon combo.
Extra Spicy: Increase cinnamon to 4 tbsp if you’re a true cinnamon fanatic. Go big or go home.
Bourbon Addition: Add 2 tbsp bourbon to the filling for an adult version. Very sophisticated.
Make-Ahead Tips
This is actually a perfect make-ahead dessert. It needs chill time anyway.
Make the entire pie up to 2 days ahead. Store covered in the refrigerator.
The crust can be made and fitted into the pan up to 1 day ahead. Cover with plastic wrap and refrigerate.
The filling ingredients can be mixed up to 1 day ahead and stored in the fridge. Give it a good whisk before pouring into the crust.
Whipped cream topping is best made the day of serving, but store-bought whipped topping keeps for days.
This pie actually tastes better the next day—the flavors develop and everything sets perfectly.
Why This Works So Damn Well
Cinnamon Pie works because it’s essentially a custard pie that’s been turbocharged with cinnamon. The eggs and dairy create that smooth, silky texture when baked low and slow. The flour helps stabilize everything and prevents the filling from cracking or weeping. The sugar balances the spice and creates sweetness without being cloying. The melted butter adds richness and helps create that tender, creamy texture.
The key is the ratio of cinnamon to everything else. Two to three tablespoons sounds insane, but it’s perfect—enough to be distinctly cinnamon-forward without being overwhelming or bitter. The nutmeg adds complexity and warmth without competing. The vanilla rounds everything out.
And unlike pumpkin or sweet potato pie, this doesn’t have any heavy puree weighing it down. It’s light, creamy, and smooth—closer to a chess pie or buttermilk pie in texture. The cinnamon is the star, supported by a perfect custard base. It’s comfort food that tastes like your childhood but also somehow sophisticated.
When to Make This
Thanksgiving Alternative: For people tired of the same old pie lineup. Bring something different.
Fall Gatherings: Apple picking party? Hayride? This is the dessert you need.
Potluck Champion: Nobody else will bring this. You’ll stand out. People will ask for the recipe.
Cozy Weekend Baking: When you want to make something homemade but don’t want to deal with complicated recipes.
Holiday Dessert Table: Fits right in with all the traditional pies but offers something unique.
Cinnamon Lover’s Birthday: Skip the cake. Make this instead.
Questions People Actually Ask
Q: Is 2-3 tablespoons of cinnamon really necessary? A: YES. This is cinnamon pie. The cinnamon is the whole point. Start with 2 if you’re nervous, but 3 is where the magic happens.
Q: Can I use skim milk instead of whole milk? A: You can, but the pie will be less rich and creamy. Whole milk is really worth it here.
Q: My filling cracked on top. Did I ruin it? A: Nope! Just cover it with whipped cream and nobody will know. Cracks happen when it’s overbaked or cooled too quickly, but they don’t affect taste.
Q: Do I really need the nutmeg? A: Not technically, but it adds warmth and complexity. If you skip it, add an extra 1/2 tbsp of cinnamon.
Q: Can I use almond milk or oat milk? A: You can, but it won’t be as rich. If going dairy-free, use full-fat coconut milk for better results.
Q: The center is still jiggly. Is it done? A: Yes! It should jiggle slightly in the center when you remove it from the oven. It’ll firm up as it cools. If you bake it until it’s completely set, it’ll be overbaked.
Q: Can I freeze this pie? A: You can freeze it for up to 2 months, but the texture might change slightly when thawed. Custard pies are always better fresh or refrigerated.
Print
Cinnamon Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Description
Okay, so imagine if a snickerdoodle cookie, a custard pie, and a cinnamon roll had a threesome and produced the most delicious offspring imaginable. That’s Cinnamon Pie. This is basically a creamy, custardy filling that’s LOADED with cinnamon and sugar, baked in a flaky pie crust until it sets into this magical, silky situation that tastes like fall decided to become a dessert. It’s not pumpkin pie. It’s not apple pie. It’s its own glorious category of cinnamon-forward excellence that most people have never heard of, which means you get to introduce them to it and become a legend. I made this for my coworkers once and someone said it tasted like “if a hug was a pie.” Another person ate two slices and then asked if they could take the rest home. I said no. This pie creates feelings.
Ingredients
For the Crust:
- 1 refrigerated pie crust (or homemade if you’re feeling ambitious)
- OR make your own: 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold butter, 3-4 tbsp ice water
For the Filling:
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 2 to 3 tbsp ground cinnamon (yes, TABLESPOONS—don’t be scared)
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (optional but recommended)
- 3 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup (4 tbsp) butter, melted
- 2 tsp vanilla extract
For Topping (optional but highly recommended):
- Whipped cream (homemade or store-bought)
- Extra cinnamon for dusting
- Cinnamon sugar sprinkle
- Vanilla ice cream (because duh)
Instructions
Step 1: Prep Your Crust
Preheat oven to 350°F (175°C).
If using store-bought crust, unroll it and fit it into a 9-inch pie pan. Crimp the edges like you know what you’re doing. Even if you don’t.
If making from scratch, mix flour and salt, cut in cold butter until crumbly, add ice water until dough comes together, roll it out, fit it in the pan, crimp edges. You’ve got this.
Don’t pre-bake the crust. We’re going rogue here—the filling cooks with the crust.
Step 2: Make the Magic Filling
In a large bowl, whisk together sugar, flour, cinnamon, salt, and nutmeg. Get those dry ingredients acquainted.
In another bowl, whisk together eggs, milk, cream, melted butter, and vanilla until smooth and combined.
Pour the wet ingredients into the dry ingredients and whisk until completely smooth. The mixture should be thin and pourable, kind of like pancake batter.
Let it sit for a minute while any foam settles. You don’t want bubbles all over your pie.
Step 3: Assemble and Bake
Pour the filling into your unbaked pie crust. Fill it almost to the top—this filling doesn’t rise much.
Carefully transfer to the oven. PRO TIP: Put the pie on a baking sheet first, THEN fill it while it’s on the baking sheet already in the oven. This prevents spills during transfer. Trust me on this.
Bake for 50-60 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake it. It’ll continue cooking as it cools.
If the crust edges start getting too brown, cover them with foil or a pie shield.
Step 4: Cool and Chill
Let the pie cool on a wire rack for at least 2 hours at room temperature. The filling needs time to set.
Once cooled, refrigerate for at least 2 hours (or overnight) before serving. This is crucial—warm cinnamon pie is weird and runny.
Step 5: Top and Serve
Top with whipped cream (homemade is better but Cool Whip works).
Dust with extra cinnamon or cinnamon sugar for that bakery look.
Slice with a sharp knife wiped clean between cuts.
Serve cold or at room temperature. Both are incredible.
Watch people’s faces when they take the first bite. This is your reward.
Notes
This pie is perfect on its own, but if you want to take it over the top:
- Serve with vanilla ice cream and let it melt into the filling
- Drizzle with caramel sauce for extra sweetness
- Top with candied pecans for crunch
- Pair with coffee or chai tea for maximum cozy vibes
- Add a dollop of cream cheese frosting instead of whipped cream for a cinnamon roll vibe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: ~340 kcal
- Carbohydrates: ~16g
- Protein: ~5g
