Deliciously Creamy Cinnamon Pie: Your Easy, Egg-Free Fall Favorite
Get ready to indulge in the ultimate fall dessert with this incredible easy cinnamon pie. Perfectly spiced and boasting a rich, creamy texture, this pie is a dream come true for any cinnamon lover. Unlike traditional custard pies that rely on eggs, our recipe uses cornstarch for thickening, guaranteeing a flawlessly smooth filling every time – no cracks in sight! Nestled in a tender, buttery crust and crowned with a delightful cinnamon sugar topping, it’s the perfect sweet treat for Thanksgiving, Christmas, or any autumnal gathering. This delightful dessert offers all the warm, comforting flavors of the season in a simple, fuss-free package that’s sure to become a beloved family tradition.
As the leaves begin to turn and the air grows crisp, it officially marks the arrival of pie season – a time for cozy kitchens and comforting aromas. While classic apple oat crumble pie holds a special place in many hearts, there’s something uniquely satisfying about a beautifully crafted custard pie. Much like our popular pumpkin custard pie, this cinnamon butterscotch pie features a lusciously smooth custard base. Its warm, inviting essence makes it an ideal centerpiece for holiday tables, bringing joy and a touch of seasonal magic to every slice.
This particular cinnamon pie, sometimes affectionately known as a sugar cream pie or a Hoosier pie, distinguishes itself by using cornstarch or flour as its thickening agent instead of eggs. This clever substitution is the secret to achieving a silky-smooth pie filling that is completely free of cracks, ensuring a consistently beautiful presentation and a delightful mouthfeel. The simplicity of this technique also makes it a fantastic recipe for bakers of all skill levels, providing a foolproof path to a professional-looking and tasting pie.
Infused with a generous amount of ground cinnamon and a hint of nutmeg, this pie encapsulates all the quintessential flavors of fall. The combination of these aromatic spices creates a warm, inviting profile that is undeniably comforting. But don’t limit this exquisite dessert to just autumn celebrations; its rich, sweet, and spicy notes make it equally perfect for Christmas feasts, winter evenings, or any time you crave a deeply satisfying, spiced dessert. It’s a versatile and timeless recipe that promises to deliver pure bliss with every bite.
Beyond its incredible taste and texture, this cinnamon pie offers the convenience of being prepared a day in advance, allowing you to manage your holiday baking schedule with ease. The chilling time required not only helps the pie set perfectly but also allows the flavors to meld and deepen, resulting in an even more delicious experience. So, whether you’re planning for a festive gathering or simply want to enjoy a homemade treat, this cinnamon pie is designed to impress and satisfy, making every occasion a little sweeter.
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Why You’ll Adore This Easy Cinnamon Pie!
This Cinnamon Pie isn’t just another dessert; it’s a culinary experience designed to bring warmth and joy to your table. Here’s why this recipe stands out and why you’ll find yourself making it again and again:
- Flawlessly Smooth & Crack-Free Filling: One of the biggest challenges with traditional custard pies can be achieving a perfectly smooth top without any cracks. Our recipe ingeniously bypasses this by using cornstarch instead of eggs. This method guarantees a beautifully even and silky filling that won’t crack during baking or cooling, ensuring a professional-looking dessert every time.
- Bursting with Warm Spices: This pie is a celebration of comforting fall and winter flavors. Generous amounts of ground cinnamon, complemented by a hint of aromatic nutmeg, create a warm and inviting spice profile that is both nostalgic and utterly delicious. Each spoonful delivers a balanced blend of sweet and spicy notes that will tantalize your taste buds.
- Irresistible Cinnamon Sugar Topping: Just before it goes into the oven, the pie gets a lavish sprinkling of cinnamon sugar. As it bakes, this topping caramelizes slightly, forming a delicate, sugary crust that adds an extra layer of texture and an intensified burst of cinnamon flavor. It’s the perfect finishing touch that makes this pie truly special.
- Ideal for Make-Ahead Preparations: Planning for holidays or special occasions can be stressful. This cinnamon pie is a fantastic make-ahead option, as it requires ample time to chill and set in the refrigerator. Preparing it the day before not only frees up your time but also allows the flavors to fully develop, resulting in an even more delicious pie when you’re ready to serve.
- A Dream Come True for Cinnamon Lovers: If you find yourself reaching for anything cinnamon-flavored, then this pie is tailor-made for you. The cinnamon is not merely a background note; it’s the star of the show, delivering a rich, prominent flavor that resonates throughout the creamy filling and crunchy topping. It’s truly the ultimate comfort food for anyone who adores this classic spice.
- Rich Butterscotch Notes: The inclusion of light brown sugar in the filling doesn’t just add sweetness; it imparts a subtle, decadent butterscotch flavor that beautifully complements the warm cinnamon. This depth of flavor elevates the pie, making it more complex and incredibly satisfying.
- Simple & Accessible Ingredients: You won’t need any exotic ingredients for this recipe. Most items are pantry staples, making this a convenient and approachable dessert to whip up whenever the craving strikes.
Essential Ingredients for Your Cinnamon Pie
Crafting this heavenly cinnamon pie requires a few key ingredients, each playing a crucial role in developing its signature creamy texture and warm, inviting flavor profile. Gather these components, and you’ll be well on your way to a truly unforgettable dessert.
- Cinnamon: Naturally, you can’t make an authentic cinnamon pie without a generous amount of high-quality ground cinnamon. This is the star spice, providing the core warmth and aromatic sweetness that defines this dessert. Ensure your cinnamon is fresh for the best flavor impact.
- Heavy Cream & Milk: We use a balanced combination of heavy cream and whole milk to create the rich, luxurious base of our custard. The heavy cream contributes to the pie’s decadent richness and incredibly smooth texture, while the milk helps to thin it slightly for optimal consistency. For the creamiest result, avoid low-fat alternatives.
- Vanilla Extract: A splash of good quality vanilla extract is essential for enhancing the overall flavor of the pie. It adds a layer of sweet, aromatic complexity that beautifully complements the cinnamon and brown sugar. Opt for pure vanilla extract over imitation for a superior taste.
- Light Brown Sugar: This isn’t just for sweetness; light brown sugar is key to giving our pie those delightful, subtle butterscotch undertones. Its molasses content adds depth and a slightly chewy quality to the filling, which pairs wonderfully with the warm spices.
- Cornstarch: This is the hero ingredient that thickens our pie filling without the need for eggs. Cornstarch ensures a consistently smooth, silky, and crack-free custard. If you’re in the UK, you might know it as cornflour. Ensure it’s thoroughly whisked into the dry ingredients to prevent lumps.
- Pie Crust: While not pictured with the individual ingredients, a parbaked pie crust is absolutely crucial for this recipe. Since the filling doesn’t require extensive baking, a partially baked crust ensures that your bottom crust is perfectly golden and flaky, not soggy. You have the flexibility to use a convenient store-bought pie crust or, for an extra touch of homemade goodness, prepare my all-butter pie crust recipe. Remember, proper parbaking is key to a successful pie!
- White Sugar: Used alongside brown sugar, white sugar contributes to the pie’s sweetness and helps create the perfect caramelized cinnamon sugar topping.
- Nutmeg: A small dash of freshly grated or ground nutmeg elevates the overall spice profile, adding a subtle, earthy warmth that harmonizes beautifully with the cinnamon. It’s a classic pairing for a reason!
- Kosher Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the pie. Don’t skip it; it brings everything into delicious harmony.
- Unsalted Butter: Added at the end, butter contributes to the pie’s luxurious mouthfeel and rich flavor. It melts into the hot custard, adding a silky finish. Using unsalted butter allows you to control the total salt content in the recipe.
Easy Step-by-Step Instructions for Your Perfect Cinnamon Pie
Making this creamy cinnamon pie is a straightforward process, even for beginner bakers. Follow these detailed steps carefully, and you’ll be rewarded with a spectacular dessert that tastes as good as it looks.
Step 1: Prepare Your Oven and Dry Ingredients. Begin by preheating your oven to 375ºF (190ºC). Ensure your parbaked pie crust is cooled and ready. In a large, heavy-bottomed saucepan, combine the white sugar, light brown sugar, ground cinnamon, nutmeg, cornstarch, and kosher salt. Whisk these dry ingredients thoroughly until they are well combined and there are no lumps of cornstarch. This initial mixing is crucial for preventing a lumpy filling.
Step 2: Incorporate Liquids. Pour in the heavy cream and whole milk into the saucepan with the dry ingredients. Continue to whisk vigorously until all the sugars begin to dissolve and the mixture is smooth and uniform. This liquid addition prepares the base for your creamy custard.
Step 3: Cook the Custard Filling. Place the saucepan over medium-low heat. This is where patience is key! Whisk the mixture constantly to prevent sticking and burning, especially at the bottom of the pan. Continue whisking until the mixture begins to boil and visibly thickens. This process can take anywhere from 5 to 10 minutes. Once it reaches a rolling boil, continue to whisk for exactly 1 minute. The consistency should transform into a thick, luxurious pudding. Avoid boiling for too long, as this can cause the cornstarch to break down and thin the custard.
Step 4: Finish the Filling. Immediately remove the saucepan from the heat after the 1 minute of boiling. Add the unsalted butter and vanilla extract. Whisk continuously until the butter has completely melted and is fully incorporated into the thick custard, leaving you with a glossy, aromatic filling.
Step 5: Fill the Pie Crust. Carefully pour the hot cinnamon custard filling into your cooled, parbaked pie crust. Gently spread the filling evenly with a spatula if needed, ensuring it reaches all edges of the crust.
Step 6: Add Topping and Bake. In a small bowl, whisk together the additional white sugar and ground cinnamon for the topping. Evenly sprinkle this cinnamon sugar mixture over the surface of the pie filling. Place the pie in the preheated oven and bake for 18-22 minutes. Don’t worry if the center still appears a bit jiggly when you remove it; this is perfectly normal and indicates it’s on its way to setting beautifully.
Step 7: Cool and Chill. Allow the baked pie to cool completely at room temperature on a wire rack. This is a crucial step for proper setting. Once cooled, transfer the pie to the refrigerator and chill for at least 4 hours, or ideally, overnight. This chilling time is essential for the filling to firm up to its perfect sliceable consistency and for the flavors to fully meld. Serve chilled and enjoy!
Expert Tips & Tricks for a Perfect Cinnamon Pie
To ensure your cinnamon pie turns out absolutely perfect every time, consider these expert tips and tricks:
- Optimal Serving Suggestion: This pie is simply heavenly when served with a generous scoop of vanilla bean ice cream. The cold, creamy ice cream creates a delightful contrast with the warm spices of the pie. Alternatively, a dollop of freshly homemade whipped cream provides a lighter, equally delicious topping.
- Boost the Cinnamon Flavor in the Crust: For an extra layer of cinnamon goodness, try incorporating 2 teaspoons of ground cinnamon directly into your pie dough when you’re preparing the crust. This subtle addition will infuse every bite, from crust to filling, with that irresistible spice.
- Prioritize Chilling Time: Do not underestimate the importance of chilling! For the best texture and clean slices, your baked pie needs at least 4 hours in the fridge to fully set. Ideally, make this recipe the day before you plan to serve it. This allows the filling to firm up perfectly and the flavors to deepen.
- Precise Boiling Time for Filling: When cooking the sugar pie filling, boil it for exactly 1 minute once it reaches a rolling boil. Boiling it for any longer can cause the cornstarch to break down, resulting in a thinner, less stable filling. Keep a close eye on the clock!
- Prevent a Soggy Bottom Crust: The key to a crispy, flaky bottom crust is proper parbaking. Make sure your crust is fully baked through and lightly golden before adding the filling. Blind baking with pie weights can help prevent the crust from shrinking or bubbling up.
- Whisk, Whisk, Whisk: Constant whisking during the cooking of the filling is vital. This prevents lumps, ensures even thickening, and prevents the bottom from scorching. Don’t step away from the pan during this crucial stage!
- Adjust Sweetness to Taste: While the recipe provides a balanced sweetness, feel free to adjust the sugar amounts slightly based on your preference. If you like it less sweet, you can reduce the sugar by a tablespoon or two, but remember that sugar also contributes to the pie’s texture.
- Don’t Rush the Cooling: After baking, let the pie cool completely at room temperature before transferring it to the fridge. Sudden temperature changes can sometimes lead to condensation or affect the setting process.
Frequently Asked Questions About Cinnamon Pie
Here are some common questions and helpful answers to guide you in making the best cinnamon pie.
When you gently jiggle the pie dish, the edges of the filling should appear set, but the very center will still have a slight, soft wobble. This is exactly what you want! The filling won’t be completely firm straight out of the oven because it needs time to cool and chill in the refrigerator to fully set to its perfect sliceable consistency.
Absolutely! Using a store-bought pie crust is a great way to save time and effort. Just ensure that you partially bake, or “parbake,” it before you pour in the cinnamon filling. This step is crucial to prevent a soggy bottom crust, as our pie filling doesn’t require a very long bake time.
Lumps usually occur if the cornstarch wasn’t thoroughly whisked into the dry ingredients or if the liquid wasn’t added gradually and whisked continuously. Ensure you combine all dry ingredients well before adding liquids, and maintain constant whisking as the mixture heats up.
Yes, you can substitute all-purpose flour for cornstarch. However, you will need a larger quantity of flour, typically about twice as much as cornstarch, to achieve the same thickening power. For this recipe, that would be roughly 10 tablespoons of flour. The texture might also be slightly less translucent and a bit heavier than with cornstarch.
When properly stored in the refrigerator, this cinnamon pie will remain fresh and delicious for up to 4-5 days. Always cover it tightly with plastic wrap to prevent it from absorbing other fridge odors and to maintain its moisture.
Storage Instructions for Your Cinnamon Pie
To keep your delicious cinnamon pie fresh and tasting its best, proper storage is essential. Once the pie has cooled completely at room temperature, cover it tightly with plastic wrap or aluminum foil. This helps to protect the pie from drying out and from absorbing any odors from other foods in your refrigerator. Store the covered pie in the fridge for up to 4 to 5 days. For optimal texture and flavor, it’s best enjoyed chilled. If you plan to serve it to guests, remove it from the refrigerator about 15-20 minutes before serving to allow it to temper slightly, enhancing its aromatic qualities.
Explore More Delicious Pie Recipes!
If you’ve fallen in love with this creamy cinnamon pie, you’re in for a treat! Our collection features a variety of other delightful pie recipes perfect for any occasion, from simple fruit pies to rich chocolate creations. Expand your baking repertoire and discover your next favorite dessert:
- Mini Apple Pies with Puff Pastry
- Easy Chocolate Pudding Pie with Graham Cracker Crust
- Pumpkin Custard Pie
- Strawberry Blueberry Pie
Have you made this delightful Cinnamon Pie recipe? Please take a moment to rate the recipe below! We love seeing your creations, so don’t forget to follow me on Instagram @alpineella and Pinterest, and share your baking success with us!
Cinnamon Pie Recipe Card
Cinnamon Pie
Ella Gilbert
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Equipment
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9″ pie plate
Ingredients
- 1 parbaked pie crust or all butter pie crust
Cinnamon Pie Filling
- ½ cup white sugar
- ½ cup light brown sugar
- 5 tablespoons cornstarch
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons unsalted butter
Cinnamon Sugar Topping
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
Pie Dough Preparation
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At least 3 hours before you plan to bake, prepare your pie dough. We highly recommend using my detailed pie crust recipe, following the parbake instructions carefully. This recipe yields enough for two crusts; you’ll only need one for this pie, so you can either halve the dough recipe or save the extra crust for another delicious creation, like a pumpkin custard pie. Ensuring your crust is properly parbaked and cooled is key to preventing a soggy bottom.1 parbaked pie crust or all butter pie crust
Crafting the Creamy Filling
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Preheat your oven to 375℉ (190℃). Make sure your parbaked and cooled pie crust is ready to go.
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In a large, heavy-bottomed saucepan, whisk together the white sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, and kosher salt. It’s important to whisk thoroughly to eliminate any cornstarch lumps and ensure all ingredients are evenly distributed.½ cup white sugar, ½ cup light brown sugar, 5 tablespoons cornstarch, ½ teaspoon kosher salt, 2 teaspoons ground cinnamon, ⅛ teaspoon ground nutmeg
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Gradually pour in the whole milk and heavy cream. Continue whisking everything together until the sugar begins to dissolve and the mixture is completely smooth. This step ensures a lump-free and creamy custard.1 ½ cups whole milk, 1 ½ cups heavy cream
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Place the saucepan over medium-low heat. Whisk constantly as the mixture heats up. It will gradually thicken and eventually begin to boil. Once it reaches a full boil, continue whisking vigorously for exactly 1 minute. The mixture should become very thick, resembling a luscious pudding. Remember, patience is key here; it can take 5-10 minutes to reach boiling point, so don’t rush it!
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Remove the saucepan from the heat immediately after the 1 minute of boiling. Stir in the vanilla extract and unsalted butter, whisking until the butter has fully melted and is seamlessly incorporated into the hot, thick custard. This adds a beautiful sheen and richness.1 tablespoon vanilla extract, 3 tablespoons unsalted butter
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Carefully pour the warm cinnamon custard filling into your parbaked and cooled pie crust, spreading it evenly across the bottom.
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In a small bowl, whisk together the additional ground cinnamon and white sugar for the topping. Sprinkle this mixture evenly over the entire surface of the pie filling. This will create a delicious, slightly caramelized crust as it bakes.½ teaspoon ground cinnamon, 1 tablespoon white sugar
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Bake the pie in the preheated oven on the middle rack for 18-22 minutes. The center might still look slightly jiggly, which is perfectly normal and desired. It will continue to set as it cools, so don’t overbake!
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Once baked, allow the pie to cool completely at room temperature on a wire rack. Then, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the custard to fully set and for the flavors to meld beautifully. Serve chilled for the best experience!
Video Tutorial
Baker’s Notes & Important Information
Butter Choice: I consistently use high-quality European-style butter in my recipes. This type of butter typically has a higher fat content and lower water content compared to American-style butter, which contributes to a richer flavor and superior texture in baked goods. While you can use regular unsalted butter, the European style will elevate the overall taste.
Pie Plate Size: This recipe is perfectly suited for a standard 9-inch pie plate. Ensure your pie plate is oven-safe and can accommodate the volume of the filling.
Pie Dough Options: You have flexibility with the crust! Feel free to use a convenient ready-made pie dough from your grocery store for a quick shortcut. For those who enjoy baking from scratch, I wholeheartedly recommend my homemade all-butter pie dough recipe. Please note that my linked pie dough recipe yields enough for two crusts, but you will only need one for this specific cinnamon pie recipe. You can either halve the dough recipe or save the extra for another delicious pie!
The Importance of Parbaking: Because this cinnamon pie doesn’t spend a long time in the oven, parbaking (partially baking) your pie dough before adding the filling is absolutely crucial. This step ensures that your bottom crust is flaky, golden, and fully cooked, preventing any sogginess. Don’t skip it for a perfectly textured pie!
Garnishing for Impact: While delicious on its own, a simple garnish can make your cinnamon pie even more special. Consider topping each slice with a generous swirl of homemade whipped cream, a scoop of vanilla ice cream, or even a light dusting of extra cinnamon.
Storage Best Practices: Any leftover pie should be covered tightly with plastic wrap or placed in an airtight container to maintain freshness. Keep it refrigerated for up to 5 days. For the best flavor and texture, serve chilled directly from the fridge.
Nutrition Information