This cinnamon pie is a holiday favorite: richly spiced with cinnamon, silky and creamy in texture, and set in a buttery deep-dish crust. The recipe was inspired by the TV show Psych and brings cozy fall flavors to your table without any pumpkin—just pure cinnamon comfort.
I first shared this pie in 2012 and recently revisited it to update the photos and refresh the instructions for newer readers. After remaking it, I realized it might become my new go-to holiday pie. While I love other seasonal pies, sometimes you just want pure cinnamon flavor—and this pie delivers.
The filling is creamy and smooth, made with cream cheese, brown sugar, vanilla, maple extract, and plenty of cinnamon. In texture it’s similar to a pumpkin pie custard but without any pumpkin—only warm, sweet, fragrant cinnamon notes.
This is an ideal pie for fall gatherings and holiday dessert spreads. Serve it chilled and topped with whipped cream for the best presentation and flavor.
Ingredients needed
- Pie crust – a 9-inch deep dish crust, homemade or store-bought (a frozen deep-dish crust works well).
- Cream cheese – 8 ounces, room temperature for smooth blending.
- Brown sugar – for sweetness and depth.
- Eggs – large, added one at a time to create a custardy texture.
- Heavy cream – adds richness and helps set the filling.
- Vanilla extract – for balanced sweetness and aroma.
- Maple extract – gives maple flavor without extra sweetness; do not substitute maple syrup.
- Cinnamon – the star spice; use a good-quality ground cinnamon.
- Kosher salt – enhances the flavors.
- Ground ginger – a small amount for warmth.
- Ground allspice – a pinch to round out the spice profile.
My Pro Tips
Cinnamon Pie Recipe Tips
You do not need to par-bake the crust, so a frozen deep-dish pie shell can be filled and baked straight from the freezer.
To reduce fat slightly, substitute Neufchâtel for the cream cheese.
Make sure the cream cheese is at room temperature so it incorporates smoothly and produces a silky filling.
If you want additional warm spice, swap the cinnamon for pumpkin pie spice or apple pie spice for a different but still cozy flavor.
If the pie is slightly overbaked the surface may develop a small crack; simply cover slices with whipped cream when serving.
Top the pie with homemade whipped cream or a stabilized topping; both work well—use what you prefer.
More holiday desserts
Apple Butter Pumpkin Pie
Cinnamon Apple Streusel Bars
Pumpkin Cheesecake Pie
Thanksgiving Piecaken
Cinnamon Pie
Equipment
- Glass pie plate
- Stand mixer or hand mixer
Ingredients
- 1 (9-inch) deep dish pie crust, store-bought or homemade
- 8 ounces cream cheese, room temperature
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 3/4 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Instructions
- Preheat the oven to 350°F (175°C). Keep the prepared pie crust refrigerated until ready to fill.
- In a stand mixer bowl, beat the room-temperature cream cheese and brown sugar on medium speed for about 5 minutes, until smooth and fully combined.
- Add the eggs one at a time, mixing until each is fully incorporated. Then add the vanilla and maple extract and mix briefly.
- With the mixer off, add the heavy cream, flour, cinnamon, kosher salt, ground ginger, and allspice. Mix on low just until the filling is smooth.
- Place the pie crust on a large baking sheet for easier handling. Pour the cinnamon filling into the crust and smooth the top.
- Bake for about 40 minutes, or until the center gently jiggles but is not runny—similar to the doneness for a pumpkin pie.
- Allow the pie to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours before serving.
- Top with whipped cream just before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
