Cinnamon Pie With Whipped Cream Recipe

Fluffy Cinnamon Pie with Whipped Cream

Every November, we get requests to share alternative Thanksgiving desserts to pumpkin pie. Some people, no matter how hard they try, will never love pumpkin pie. No judgment on my end. Last year we shared a cinnamon pie recipe that received rave reviews throughout the holiday season. It’s a baked custard-style pie packed with intense cinnamon flavor… And no pumpkin. Since you guys seem to love it so much, this year we’re sharing a Cinnamon Cream Pie with Brown Sugar Whipped Cream. This fluffy cinnamon cream pie starts with a crisp buttery crust, then is filled with a no-bake sweetly-spiced pillowy center, and topped with whipped cream. Cinnamon Cream Pie with Brown Sugar Whipped Cream is a new family favorite. It’s easy to make, a beauty to behold, and a true crowd-pleaser. It makes a wonderful option to offer your guests, along with pumpkin pie. wink

Cinnamon Cream Pie with Brown Sugar Whipped Cream Ingredients

Pie crust – Either buy a refrigerated roll-out pie crust, or make your pie crust from scratch. Heavy cream – For the whipped topping and to lift the filling. Light brown sugar – Adds depth and sweetness to both the filling and the whipped cream. Cream cheese – Provides flavor and structure to the pie filling. Instant vanilla pudding – This is also needed for structure, so the pie filling is thick enough to cut. Whole milk – To activate the instant pudding. Ground cinnamon – The most important element for flavor!

How To Make Cinnamon Pie with Whipped Cream

Bake the Crust – Carefully fit the pie crust down into a deep pie plate. Crimp the edges to make them look pretty. Then bake the crust until golden brown. Pie crust without filling has a tendency to puff up while baking. To combat this, you can either prick the bottom of the pie crust with a fork, or place a piece of parchment paper down in the pie crust and fill it with dried bean or rice. Then remove the “weights” after baking.
Whip the Cream – Add cold heavy cream and brown sugar to a mixing bowl. With a whip attachment, whip the cream until very firm.
Mix the Filling – Beat the cream cheese to make sure its very soft, so the rest of the ingredients blend in. Add in the brown sugar and cinnamon so the brown sugar will break down into the cream cheese. Then beat in instant pudding and milk.
Fold – Gently fold half the whipped cream into the pudding mixture. This lightens the mixture for a light airy texture.
Assemble – Move the pie filling into the crust. Then top with the remaining whipped cream.
Chill!

Tips & Adaptations

This pie will keep in the refrigerator for up to 2 weeks, although the crust is best if eaten within one week. Do not freeze. This pie is best enjoyed fresh. Try swapping the apple pie spice blend for the cinnamon. If you want the pie to be completely no-bake, use this graham cracker crust recipe instead of a traditional pie crust. Chocolate lovers, spread a layer of Nutella on the bottom of the pie crust before adding in the pie filling, for a sweet surprise. Then top the pie with chocolate shavings!

Get the Full (Printable) Fluffy Cinnamon Pie with Brown Sugar Whipped Cream Recipe Below!

More Alternatives to Pumpkin Pie

Brie and Pear Tart Bourbon Derby Pie Caramel Pecan Pie Bars Gooey Butter Cake Caramel Apple Slab Pie Fluffernutter Pie The Best Carrot Cake No-Bake Chocolate Banoffee Pie Cherry Pie (Best Filling Recipe) Duke’s Hula Pie (Ice Cream Pie)