If you’re looking for a dessert that wraps you in cozy comfort with every bite, Cinnamon Pie is the answer. With its creamy, spiced filling and buttery crust, this dessert brings warmth and nostalgia to the table. It’s perfect for fall and winter gatherings, but it’s so delicious, you’ll want to make it year-round.
Cinnamon Pie is often described as a cousin to pumpkin or custard pie—but it stands firmly on its own. The star of the show here is cinnamon, a spice that evokes everything from holiday memories to homey kitchens. Combined with a smooth filling and simple ingredients, the result is a pie that’s both rustic and elegant.
This pie is especially loved for its simplicity. Unlike fruit pies that require peeling and slicing or cheesecakes that demand a water bath, Cinnamon Pie comes together quickly. A smooth custard base infused with cinnamon bakes up into a creamy, sliceable filling that’s lightly spiced and richly satisfying.
The flavor is deeply comforting. With cinnamon at the forefront, each bite has a subtle warmth and sweetness that isn’t overpowering. Brown sugar adds a molasses note that enhances the spice, and a touch of vanilla ties it all together. The texture is creamy, almost like a thick cinnamon pudding encased in flaky crust.
The pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. Some people enjoy a drizzle of caramel on top or a dusting of extra cinnamon before serving. It’s the kind of dessert that invites customization while remaining irresistible in its classic form.
The crust choice is flexible, too. You can use a classic buttery pie crust—either store-bought or homemade—but this pie also works wonderfully with a graham cracker or cookie crust. The slight crunch provides a nice contrast to the smooth filling.
One of the best things about Cinnamon Pie is that it can be made ahead. In fact, it’s even better the next day after chilling in the fridge and letting the flavors meld. That makes it ideal for entertaining or holiday baking when you want to prep in advance.
While it’s not as common as apple or pumpkin pie, Cinnamon Pie is one of those hidden gems that wins people over immediately. It has a homemade feel with a flavor that feels both familiar and fresh.
This recipe uses pantry staples, which is another reason to love it. Eggs, sugar, milk, butter, flour, and cinnamon are all you really need—things most home bakers already have on hand. It’s simple but deeply satisfying.
The filling comes together in one bowl and is poured directly into the unbaked crust. From there, it bakes into a golden-brown, slightly puffed center that settles as it cools. The aroma while it bakes is pure comfort—warm, spiced, and inviting.
Cinnamon Pie is perfect for Thanksgiving, Christmas, or a cozy weekend in. It’s a pie that doesn’t need a holiday to shine, but it certainly deserves a spot on the dessert table.
Whether you’re serving a crowd or just craving something warm and sweet, this pie delivers. It’s not too rich, not too sweet, and has that old-fashioned feel that brings people back for seconds.
This pie is also a great choice for those who love spice-forward desserts without overwhelming heat. It’s flavorful but balanced, creamy yet sliceable, and the perfect pairing for a warm drink.
So if you’re ready to try something a little different but completely comforting, Cinnamon Pie might just be your new favorite dessert. One slice and you’ll understand why it’s becoming a fast favorite among pie lovers.
Once you taste it, don’t be surprised if it becomes your signature fall and winter dessert. It’s easy, flavorful, and always a crowd-pleaser.
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Cool Time: 2–3 hours
Total Time: About 3.5–4 hours
Ingredients:
For the crust:
- 1 9-inch unbaked pie crust (homemade or store-bought)
For the filling:
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional toppings:
- Whipped cream
- Ground cinnamon
- Caramel drizzle
Instructions:
- Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
- Mix dry ingredients: In a large bowl, whisk together brown sugar, flour, cinnamon, and salt.
- Add wet ingredients: Add eggs, milk, melted butter, and vanilla extract to the bowl. Whisk until the mixture is smooth and well combined.
- Pour and bake: Pour the filling into the unbaked pie crust. Carefully transfer to the oven.
- Bake for 40–45 minutes, or until the center is just set and no longer jiggles when gently shaken. The top should be lightly golden.
- Cool completely: Remove from oven and let cool at room temperature for 1 hour. Then chill in the refrigerator for at least 2 hours before serving.
- Garnish and serve: Serve with whipped cream and a sprinkle of ground cinnamon or a drizzle of caramel if desired.
Tips:
- Let the pie cool fully to set properly before slicing.
- Use whole milk for the creamiest texture.
- Brown sugar gives the pie its warm, molasses flavor—don’t substitute with white sugar.
- You can use a graham cracker crust for a slightly different flavor and texture.
- Store leftovers in the fridge, covered, for up to 3 days.
Why You Will Love This Recipe:
This Cinnamon Pie is smooth, creamy, and perfectly spiced. It’s cozy, easy to make, and ideal for holiday baking or any time you want a comforting dessert. With simple ingredients and a big flavor payoff, it’s a new classic!
This Cinnamon Pie features a creamy, spiced custard filling in a buttery crust, topped with whipped cream and a touch of cinnamon. It’s easy to make, incredibly flavorful, and perfect for any cozy occasion.
