It’s getting to be that time of year, where pie making is going to be in full swing soon. Everyone has their tried and true recipes but I’ve been anxious to experiment with a few new ones to make for this year’s festivities.
My family is known for our variety of pies at Thanksgiving dinner. Traditional pumpkin, steaming hot apple, tasty pecan, sweet yet tart cherry, bright key lime, and grandma’s perfect chocolate are just some of our usual go-to’s. And believe me, we LOVE them! We have to eat the ginormous Thanksgiving meal sparingly simply to save room for all the different varieties we have waiting on our table.
Even though we already have at least 6 or 7 different types of pies every year I thought it would be really fun to add in a few more pies, just to try them out. I’m sure you’re thinking I’m crazy but I’m 100% positive you can never have too many pies at a friend or family gathering!
I got this recipe for cinnamon pie from Steph and you are going to love how simple it is to make. Especially if you’re like me and usually use a store-bought pie crust. I do make homemade every once in a while but no matter how many years of practice I’ve gotten in I still just can’t come close to making them as yummy as my mom.
Whether you make 10 different pies each year sort of like my family or you have one single pie that’s special to you I hope you’ll give this one a try and let me know how much you love it in the comments!
First, start by putting some cream cheese and brown sugar together in a bowl. Beat the two together with a mixer on high until light and fluffy. It takes about three to five minutes to get it really good.
Second, scrape the bowl with a spatula then beat in the eggs.
Third, scrape the bowl again, then mix in the cream, vanilla, salt, nutmeg, cinnamon, and flour.
Mix until very smooth.
When it’s done mixing, pour the cinnamon filling into the prepared pie crust. Store-bought or homemade will both work great!
Bake it for thirty-five minutes in a preheated oven. And enjoy the amazing aroma that fills your house while you wait.
Helpful hint: When you’re checking to see if it’s done you want to make sure the center seems set when jiggled slightly, but not totally firm. You can bake for a few more minutes if it seems like it needs a little longer.
Remove from the oven and cool completely.
Cover the cinnamon pie and then put it in the fridge to chill.
Take it out of the fridge about an hour before serving.
There are a few different options of what you can do when you cut and serve it. Try sprinkling it with powdered sugar, dishing it up with vanilla ice cream, or topping it with whipped cream.
Whether you make 10 different pies each year for the holidays or you only have one single tried and true pie that’s special to you this Cinnamon Pie will easily become a favorite that you'll make over and over again.
- 8 ounces cream cheese
- 1 cup brown sugar, packed
- 2 eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/4 cup all purpose flour
- 3 1/2 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 tsp vanilla extract
- 1 pie crust, store-bought or homemade
Preheat oven to 350 degrees
Mix cream cheese and brown sugar in mixing bowl on high 3-5 minutes, until light and fluffy.
Scrape bowl with a spatula, then beat in eggs.
Scrape bowl, set the mixer on low, mix in cream, vanilla, cinnamon, nutmeg, salt, and flour. Mix until very smooth.
Pour the cinnamon filling into the prepared pie crust. Bake for 35 minutes, until the center, is set but not totally firm. Bake another 5 minutes if needed.
Cover and chill in the fridge.
Remove from the fridge 1 hour before serving.
Dust with powdered sugar, serve with ice cream, or top with whipped cream.
I can’t wait for you to try this cinnamon pie out. I’m pretty sure this one will become as classic as pumpkin or apple pie in my family. Maybe for yours as well!