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Cinnamon Pie

This old-fashioned cinnamon pie recipe is creamy and sweet, with a buttery pie crust, rich filling, and a crackling cinnamon topping similar to crème brulée. It uses simple ingredients and requires just a few minutes to whip up, yet it tastes and looks impressive and will be a hit with cinnamon lovers!

cinnamon cream pie

Homemade cinnamon pie

From brown sugar muffins to cinnamon bread, I’m a serious cinnamon lover. Add cinnamon to anything and you instantly get warm, cozy vibes.

I always try to come up with unique recipes to enjoy my favorite spice, and I had so much fun developing this cinnamon pie recipe.

The first time I ever made it was for a Thanksgiving dinner a few years ago. My whole family fell head over heels, and now it has become a Thanksgiving tradition. Of course, we also enjoy our pumpkin pie, sweet potato pie, and pecan pie on Thanksgiving!

It starts with a buttery pie crust that encases a silky cinnamon custard. But the crunchy cinnamon sugar topping is the real star of the show. It’s broiled to crunchy, crackling, caramelized perfection and complements the creamy filling so well.

And with only 7 ingredients and 10 minutes prep, my cinnamon cream pie is super easy to make. I’ve included make-ahead instructions so you can whip it up in advance of a busy holiday. I just know you’ll love this pie!

cinnamon pie ingredients


With how simple these ingredients are, you’ll wonder why you didn’t make homemade cinnamon pie before. As long as you’ve got some ground cinnamon, you likely have the rest of the ingredients as well. Check out the recipe card at the end of the page for exact measurements.

  • Baked pie crust: I highly recommend making your own pie crust using my 3-ingredient pie crust recipe. But if you prefer to save some time, pour the filling into a fully baked store-bought pie shell.
  • Ground cinnamon infuses the pie with so much warmth and coziness and goes into both the filling and topping. My favorites are Burlap and Barrel Cinnamon Verum and Simply Organic Ground Ceylon Cinnamon. Of course, you can use any cinnamon you have available – just make sure it’s fresh for the best flavor.
  • Heavy cream is responsible for the velvety and rich custard texture. Feel free to swap in evaporated milk or half and half for a lighter pie.
  • Light brown sugar sweetens the custard and creates that wonderful, caramelized topping. You could use white granulated sugar, but I love the subtle molasses flavor brown sugar gives.
  • Cornstarch thickens the cinnamon custard and is used instead of eggs or egg yolks.
  • Salted butter gives a wonderful texture to the filling and balances the other flavors.
  • Vanilla: A splash of vanilla extract adds extra warmth and rounds out the taste.

Can I make cinnamon pie dairy-free?

I find this creamy cinnamon pie is best when made with heavy cream. But it will also work well with lactose-free half-and-half and unsweetened almond milk creamer.

cinnamon pie

How to make cinnamon pie

The recipe is easier than you think! This cinnamon pie will be a hit at all your holiday parties this year. The flaky pie crust, sweet cinnamon filling, and crunchy brown sugar topping are going to blow everyone away.

#1: Bake pie crust

  1. If you’re making a homemade pie crust, press the unbaked pie dough into a deep-dish 9-inch / 23 cm pie plate.
  2. Then bake fully according to your recipe instructions.
  3. Let cool completely.
  4. Skip this step if using a fully baked store-bought pie crust.
step 2 cook cinnamon filling

#2: Cook cinnamon filling

  1. Whisk together the brown sugar, cornstarch, and ground cinnamon in a large saucepan.
  2. Add the heavy cream and butter, then bring to a boil over medium heat. Stir the mixture continuously to prevent it from scorching. Once the mixture boils, set a timer for 1 minute and continue whisking.
  3. Take the custard off the heat and stir in the vanilla extract.
step 3 pour cinnamon custard into crust

#3: Fill crust

  1. Pour the warm cinnamon custard into the fully-cooled pie crust.
step 4 create cinnamon topping

#4: Create cinnamon topping

  1. Whisk the brown sugar and cinnamon in a small bowl.
  2. Melt 2 tablespoons of butter and pour it over the custard in the pie shell.
  3. Sprinkle the cinnamon sugar over the butter.
  4. Place the pie pan in the top 1/3 of your oven and broil for 1 to 2 minutes. Watch carefully to ensure the pie doesn’t burn.

#5: Refrigerate pie

  1. Transfer the pie onto a wire rack and let cool at room temperature for about 20 minutes.
  2. Then move the pie to the refrigerator to chill for several hours. The minimum is 6 hours, overnight is best.

Baker’s tips

I’ve gathered a few baking tips to help your cinnamon pie recipe turn out perfectly. It’s so warming and comforting, your entire family will love it!

  • Pie plate: The recipe makes plenty of filling, so use a 9-inch deep-dish pie plate that is safe for broiling. I never had an issue with my standard ceramic and glass pie plates. Still, it is possible that high heat could cause the pie dish to shatter, especially if it’s older.
  • Keep stirring: You want to stir the cinnamon custard continuously as it cooks to prevent it from burning to the bottom of your pot. Take care to regularly scrape your saucepan’s bottom so the mixture doesn’t burn.
  • Set a 1-minute timer as soon as the custard begins to boil and bubble. Cornstarch needs to be heated for a minute to activate and thicken the filling, but if you cook it for too long, it will break down and the filling will end up runny.
  • Cover with a pie shield: Place a pie shield or a piece of tin foil over the crust before broiling. Doing so will protect the crust from burning.
slice of cinnamon pie

Variations & substitutions

  • Dark brown sugar: You can use dark brown sugar instead of light for a richer flavor, but the pie might come out darker in color.
  • Unsalted butter: You can use unsalted butter, but I recommend a pinch of salt to balance the sweetness.
  • Pumpkin pie spice: For a delicious fall twist, substitute ground cinnamon with the same amount of pumpkin pie spice. You can also try another spice mix, such as apple pie spice or gingerbread spice blend.
  • Almond extract: A few drops of almond extract elevate this cinnamon dessert to another level.
  • Chocolate cinnamon pie: Add 1/2 cup semisweet chocolate chips when cooking the custard to create chocolate cinnamon pie.
  • Whiskey or bourbon: Feel free to add 2 to 3 tablespoons of whiskey or bourbon to give the filling a smokey flavor.
  • Graham cracker crust: If you prefer a graham cracker crust over a traditional pastry crust, go for it! The cozy cinnamon custard and crunchy graham cracker crust are a match made in heaven!
cinnamon custard pie

Serving suggestions

We like this pie best straight from the fridge with a dollop of sweetened whipped cream on the side. It also tastes incredibly delicious with a scoop of ice cream and a spoonful of cherry pie filling.

Storage & make-ahead

Make cinnamon pie ahead of time

You can make the pie 1 to 2 days in advance and store it refrigerated until you’re ready to serve. I recommend covering the pie loosely with foil or plastic wrap, so the sugar topping doesn’t soften from the moisture in your fridge.

How to store cinnamon pie

Since the pie contains dairy, it must be kept in the refrigerator. Wrap it in plastic wrap or aluminum foil, and it will stay fresh for up to 7 days in the fridge.

Can you freeze cinnamon pie?

No, I don’t recommend freezing this cinnamon custard pie. Freezing and thawing will change the texture and can be watery and separated.

cinnamon pie

Cinnamon Pie Recipe

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 6 hours
Total Time: 6 hours 30 minutes

This old-fashioned cinnamon pie recipe is creamy and sweet, with a buttery pie crust, rich filling, and a crackling cinnamon topping similar to crème brulée. It uses simple ingredients and requires just a few minutes to whip up, yet it tastes and looks impressive and will be a hit with cinnamon lovers!


  • 1 refrigerated pie crust (OR a store-bought baked 9-inch pie shell)
  • 1 cup / 200 g / 7 oz light brown sugar
  • 1/3 cup / 40 g / 1.4 oz cornstarch
  • 1 tsp ground cinnamon
  • 5 tbsp / 75 g / 2.6 oz salted butter, cut into chunks
  • 3 cups / 700 ml / 24 fl oz heavy cream
  • 1 tbsp vanilla extract


  • 2 tbsp salted butter, melted
  • 2 tbsp light brown sugar
  • 1 tsp ground cinnamon


  1. Bake pie crust. Roll the pie dough into an 11-inch / 27-cm circle. Place it in a pie plate, pressing out any air pockets. Prick the bottom and sides with a fork. Line with a piece of aluminum foil and parchment paper and fill with pie weights or dried beans. Bake the crust according to your recipe instructions for a single crust, fully baked pie shell. Let cool completely. Skip this step if using a baked pie crust from the store.
  2. Combine dry ingredients. Whisk together the brown sugar, cornstarch, and cinnamon in a medium saucepan.
  3. Boil custard. Add the heavy cream and butter and cook over medium heat, whisking continually. Bring the mixture to a boil and cook for exactly 1 minute until the mixture thickens.
  4. Fill pie crust. Remove the custard from the heat and stir in the vanilla extract. Pour the filling into the cooled pie crust and smooth out the top using a spatula or the back of a spoon.
  5. Create topping. Pour the melted over the top of the custard. Whisk together the brown sugar and cinnamon and sprinkle evenly over the butter.
  6. Broil. Place the cinnamon pie on the top of your oven and broil for 1 to 2 minutes, until the sugar melts and caramelizes. Watch carefully so the pie doesn't burn.
  7. Refrigerate. Take the pie out of the oven and cool to room temperature. Then transfer the pie to the refrigerator to cool and firm up. The minimum is 5 to 6 hours, but overnight is best.
  8. Serve. Cut the chilled pie into wedges and serve with whipped cream. Enjoy!
  9. Store. Since the pie contains dairy, it must be kept in the refrigerator. Wrap it in plastic wrap or aluminum foil, and it will stay fresh for up to 7 days in the fridge.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 97mgSodium: 145mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 3g

Reasons to love homemade cinnamon pie

  • Amazing cinnamon flavor: The filling boasts a luxuriously creamy texture and rich spice taste. The crunchy cinnamon sugar topping is caramelized on top to make a really delicious pie.
  • Quick + easy: Seriously, this cinnamon pie is so easy to make! After a few minutes on the stove, pour the filling into a parbaked pie shell, then broil the cinnamon topping for a minute or so. Done!
  • Egg-free: This fabulous pie uses cornstarch to thicken the cinnamon custard and no eggs are needed.
  • Holiday favorite: Whether Thanksgiving or Christmas, you want this cinnamon cream pie on your dessert menu. You can make it ahead of time, and it will be a hit with your family!
cinnamon pie recipe

The best holiday pies

Aren’t homemade pies just the best? They are so perfect for the holidays! Whether you make a traditional pumpkin pie or fancy something unique such as cranberry pie, here are more pie recipes you’ll love this holiday season:

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