Ingredients
Method
- Preheat the oven to 350°F and place the unbaked pie crust into a 9-inch pie plate if needed.
- Beat the softened cream cheese with the brown sugar until the mixture is smooth and creamy with no visible lumps.
- Blend in the cinnamon, vanilla extract, nutmeg, and salt until the spices are evenly distributed.
- Beat in the eggs individually, mixing well after each addition before adding the next one.
- Pour in the heavy cream, then sprinkle in the flour and stir only until the filling becomes smooth and fully incorporated.
- Transfer the filling into the prepared pie crust and spread it evenly.
- Bake for 45 to 50 minutes, until the edges are puffed and set while the center still has a gentle wobble.
- Cool the pie completely on a wire rack, then cover and refrigerate for about 4 hours, or until fully chilled and firm.
- Slice the pie with a warm knife and serve cold with whipped cream if desired.
Nutrition
Notes
This rich cinnamon pie is even better after chilling overnight. A dollop of whipped cream makes every slice feel bakery-worthy and perfect for holiday gatherings.