Happy Happy Thursday y’all! and holy wow, it’s officially a week until Thanksgiving, my how it creeps up on me every year. I would love if I had the power to move the holidays around a bit…you know, put them a little further apart?
We seriously just got done with Halloween, and already Thanksgiving is here? Wouldn’t it be awesome is Halloween could be moved to the beginning of October, maybe bump Thanksgiving up a week or two, so then, maybe it wouldn’t feel like Christmas is about a second from Thanksgiving, what do y’all think?
I think it’s genius, but as I stated earlier, I don’t exactly have the pull to make stuff like that happen haha. What I can do, is maybe give y’all some totally awesome, and totally easy desserts for the impending holiday(s). As an avid cinnamon lover, seriously I put it on just about everything, and when I heard about a cinnamon pie, I knew that it was absolutely something that had to be stuffed in my face made.
I found a few recipes floating around, and I decided to take the (hopefully) best parts of each. There was a slight hiccup with the first pie that I made, in that I think it had waaaay too much cinnamon, like, it was kind of burning my sinuses while eating it, so I definitely cut that down and then baked it for a little less time and voila! pure yumminess.
Obviously I cheated and used a store bought pie crust, which you totally can too, but I feel like a homemade pie crust with a tad bit of sweetness to it would be fantastic. I hope this recipe helps if you’re having a slight dilemma of what to make, but this is so perfectly Fall-ish and really really simple to make. Thanks so much for stopping by and have a wonderful day!
first, cream your cream cheese, then add the brown sugar…
now, add your eggs…
now, the rest of your ingredients and mix, mix, mix…
ready to go into your pie crust…
yummm, ready for the oven…
bake, bake, and enjoy!!!
- 1-8 Ounces Block of Cream Cheese, Softened.
- 1 Cup of Brown Sugar.
- 2 Large Eggs.
- 1 Egg Yolk.
- 1 1/4 Cups of Heavy Cream.
- 1/4 Cup of All Purpose Flour.
- 2 Tablespoons of Ground Cinnamon.
- 1 Tablespoon of Vanilla.
- 1 Teaspoon of Salt.
- 1/4 Teaspoon of Ground Nutmeg.
- 1-9" Pie Crust, Store Bought or Homemade.
- Preheat your oven to 350 degrees F.
- Roll your pie dough out into your 9" pie pan, cutting off any excess and crimp the edges of your dough, place in the fridge until ready to use.
- With a handheld or stand mixer with paddle attachment, beat your cream cheese until smooth, then add in the brown sugar and beat until incorporated to the cream cheese.
- Scrape down the sides of the bowl and add in the eggs and egg yolk and mix until smooth.
- Now add in your heavy cream, flour, cinnamon, vanilla, salt and nutmeg and mix until well incorporated.
- Pour your pie mixture into your pie pan and bake for 30-35 minutes or until the center isn't jiggly anymore.
- Cover your pie and let cool completely in the fridge.
- Let your pie stand for at least an hour before serving, and enjoy with a dusting of powdered sugar or ice cream!
Marthalene Harris says
Yum Yum! I love cinnamon!! I am definitely going to try this one!
Carry on, gorgeous gal!!
LOVE,
Marthalene
Holly says
Oh wonderful!! thank you so much! I hope you love it too!
monika says
Do you cheat one day every week? For every meal? Or just ONE?
Holly says
Hey Monika! yes I have a whole cheat day once a week, unless something is coming up like Thanksgiving or another special occasion I want to wait and have my cheat day on 😀