Creamy Cinnamon-Vanilla Custard Pie Recipe: Easy Holiday Dessert for Festive Gatherings

Let me paint you a picture: The aroma of cinnamon and vanilla drifting through my kitchen, warm and sweet, practically wrapping the whole house in a cozy blanket. That’s what happens every time I make this Creamy Cinnamon-Vanilla Custard Pie. The scent alone makes my kids wander in asking, “Is it ready yet?”—and honestly, I can’t blame them. The first time I slid this pie out of the oven, I was instantly hooked. The golden, silky custard glistened under a gentle sprinkle of cinnamon sugar, and I knew I’d stumbled onto something truly special (the kind of moment where you pause, take a deep breath, and just smile because you know this recipe’s about to become a classic).

Years ago, when I was knee-high to a grasshopper, my grandma used to make custard pies for every holiday gathering. She’d let me help whisk the eggs and measure the milk, and even now I can hear her fussing over the pie crust, making sure it’s “just right.” It was pure, nostalgic comfort—one bite and you’re transported back to those bustling family kitchens, laughter bubbling up in the background. I tried recreating her version for a rainy weekend bake sale, and let’s face it, nothing brings people together quite like warm pie. My family couldn’t stop sneaking slices off the cooling rack (no regrets!). If only I’d known how dangerously easy and satisfying this Creamy Cinnamon-Vanilla Custard Pie was years ago, I’d have made it every chance I got.

Whether I’m serving it at potlucks, gifting it to neighbors, or just brightening up my Pinterest dessert board, this pie delivers. It’s perfect for festive gatherings—holiday mornings or cozy dinners—and feels like a warm hug in every bite. I’ve tested it more times than I care to admit (in the name of research, of course), and it’s become a staple for family celebrations. You’re going to want to bookmark this one. The Creamy Cinnamon-Vanilla Custard Pie recipe is about to win hearts (and taste buds) wherever you bring it!

Why You’ll Love This Creamy Cinnamon-Vanilla Custard Pie

• Quick & Easy: Comes together in under 15 minutes of hands-on prep—perfect for last-minute holiday dessert emergencies or spontaneous sugar cravings.
• Simple Ingredients: No need for a fancy grocery haul. You probably already have everything you need—eggs, milk, vanilla, cinnamon—in your kitchen.
• Perfect for Festive Gatherings: This pie shines at brunch, potlucks, and cozy holiday dinners. It’s the kind of dessert that gets people talking and coming back for seconds.
• Crowd-Pleaser: From kids to grandparents, everyone raves about the creamy texture and warm spice. It never fails to disappear quickly!
• Unbelievably Delicious: The flavor combo—cinnamon, vanilla, and silky custard—is next-level comfort food. It’s rich without being heavy, sweet but not cloying.

What sets this Creamy Cinnamon-Vanilla Custard Pie apart from the rest? For starters, the custard is ultra-smooth thanks to a gentle blending technique and a splash of heavy cream. Some recipes skimp on spices, but here, cinnamon and vanilla take center stage—balanced, not overpowering. I use my grandma’s pie crust method, which gives the perfect flaky base every time (trust me, it’s worth the extra five minutes). If you’re after a truly memorable dessert, this recipe delivers that “close your eyes and savor” moment with every forkful.

It’s comfort food reimagined—faster, lighter, and just as satisfying as the old-fashioned versions I grew up with. Whether you’re aiming to impress guests without stress or just want something special for a quiet family night, this pie is ready to shine. There’s nothing complicated here—just honest, tested ingredients and a foolproof method. Honestly, I think you’re going to love how easy it is to make and the joy it brings to every holiday table.

What Ingredients You Will Need

This Creamy Cinnamon-Vanilla Custard Pie recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and there’s room for easy swaps if needed.

• For the Pie Crust:
  • 1 prepared 9-inch pie crust (homemade or store-bought; I love Pillsbury for convenience, but grandma’s recipe is unbeatable if you have time)
• For the Custard Filling:
  • 3 large eggs (room temperature for best blending)
  • 1 cup (240 ml) whole milk (can substitute 2% or non-dairy milk, but whole milk gives creamier results)
  • 1/2 cup (120 ml) heavy cream (adds richness and smooth texture)
  • 2/3 cup (130 g) granulated sugar (you can use coconut sugar for a subtle caramel note)
  • 2 tablespoons (16 g) all-purpose flour (helps thicken custard; swap in gluten-free blend if needed)
  • 2 teaspoons pure vanilla extract (don’t skimp—real vanilla gives that signature holiday warmth)
  • 1 1/2 teaspoons ground cinnamon (freshly ground if possible; I love McCormick brand for spice quality)
  • 1/4 teaspoon salt (balances sweetness; I prefer fine sea salt for even mixing)
• For the Cinnamon Sugar Topping:
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon (optional but highly recommended for a festive finish)

Ingredient Tips: If you’re going dairy-free, swap whole milk and cream for coconut milk and a splash of oat cream—works like a charm. For gluten-free guests, a rice flour blend or almond flour makes a great substitute. In summer, I sometimes toss in a handful of fresh berries before pouring in the custard (such a treat!). Look for eggs with deep yellow yolks for the best color. And honestly, if you only have 1 teaspoon of vanilla, it’ll still taste amazing—don’t sweat it.

Equipment Needed

• 9-inch Pie Plate: Glass or ceramic works best for even heating. If you only have metal, just keep an eye on the crust so it doesn’t brown too quickly.
• Mixing Bowl: Medium-sized, preferably with a pouring spout. Makes filling the crust easier (less mess!).
• Whisk: For blending custard ingredients smoothly. I’ve tried both balloon and flat whisks—either works, just make sure you get those eggs fully incorporated.
• Measuring Cups & Spoons: For accuracy. My set from OXO has served me well for years.
• Aluminum Foil or Pie Shield: To cover the crust edges if they brown too quickly. You can make a makeshift shield out of foil if you don’t have a dedicated pie shield.
• Cooling Rack: For bringing the pie to room temperature evenly.

Don’t stress if you’re missing specialty tools—a regular dinner fork is fine for crimping pie crust edges, and a basic glass baking dish works in a pinch. If you use non-stick pans, just double-check for scratches (they can affect baking times). I always hand-wash my pie plate to keep it in tip-top shape—dishwashers can dull the finish over time.

Preparation Method

1. Preheat Oven: Set your oven to 350°F (175°C). Place a rack in the center position for even baking.
2. Prepare Pie Crust: Roll out your prepared 9-inch pie crust and fit it into your pie plate. Trim and crimp the edges as desired (I love the classic pinch technique). If using a store-bought crust, let it sit at room temperature for 10 minutes for easier handling.
3. Mix Custard Filling: In your medium mixing bowl, whisk together 3 large eggs until well blended and slightly frothy (about 30 seconds). Add 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 2/3 cup (130 g) granulated sugar, 2 tablespoons (16 g) flour, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon salt. Whisk until smooth and no lumps remain—about 1-2 minutes. Sensory cue: The mixture should smell sweet and spicy, and look pale tan with tiny bubbles.
4. Pour Filling: Carefully pour the custard mixture into your prepared pie crust. Tap the pie plate gently on the counter to release any air bubbles.
5. Add Cinnamon Sugar Topping: In a small bowl, mix 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon. Sprinkle evenly over the custard filling for a festive finish.
6. Bake: Transfer pie to the oven. Bake for 40-50 minutes, or until the custard is just set but still slightly wobbly in the center. Check at 30 minutes—if the crust edges are browning too quickly, cover with aluminum foil or a pie shield. Sensory cue: The pie should puff up slightly and the center should jiggle gently when shaken.
7. Cool: Remove pie from the oven and let it cool on a wire rack for at least 2 hours. The custard will firm up as it cools. Don’t rush this step—cutting too soon can lead to runny slices.
8. Serve: Slice and serve at room temperature, or chill in the fridge for 1-2 hours for a firmer texture. Each slice should lift cleanly and show off that gorgeous cinnamon-speckled custard.

Troubleshooting: If your custard cracks, it probably baked a bit too long—don’t worry, it’ll still taste amazing. For extra insurance, insert a knife halfway between the edge and center at 40 minutes. If it comes out mostly clean, you’re good to go. If the top browns unevenly, rotate the pie halfway through baking.

Efficiency Tip: Whisk eggs and sugar first, then add the milk and cream gradually—this helps prevent lumps. I usually prep the crust while the oven heats, so everything flows smoothly. And if you spill a little filling, just wipe the pie plate rim before baking so it doesn’t burn.

Cooking Tips & Techniques

• Blend for Smoothness: Whisk your custard well, but don’t overdo it—too much air creates bubbles that can lead to a spongy texture instead of creamy.
• Watch the Bake Time: Overbaking is the most common mistake. The pie is ready when the edges are set but the center jiggles just a bit. If you wait for it to be fully firm in the oven, it’ll be overcooked by the time it cools.
• Crust Protection: Cover the edges with foil or a pie shield as soon as you see them browning. I forgot once, and let’s just say we had to eat around the “extra crispy” bits.
• Multitasking: Prep the cinnamon sugar topping while the pie bakes. It takes two seconds, and you’re not left scrambling when the custard is ready.
• Consistency: Use room temperature eggs and milk for a uniform custard. If ingredients are cold, you might get streaks or uneven baking.
• Lesson Learned: Once, I tried to speed things up by baking at a higher temperature. Don’t do it! The custard split and the texture was all wrong. Slow and steady wins the race here.

With these tips, your Creamy Cinnamon-Vanilla Custard Pie will turn out perfectly creamy every time. The real secret? Trust the process, and don’t peek too often—every oven has its quirks, but that sweet, spicy aroma will tell you when it’s close to done.

Variations & Adaptations

• Dairy-Free Version: Swap the whole milk and cream for coconut milk and a dash of oat cream. The custard will be just as rich and flavorful, with a slight tropical twist.
• Gluten-Free Adaptation: Replace the all-purpose flour with a gluten-free flour blend or almond flour. The texture stays creamy, and no one will notice the difference.
• Spiced Holiday Twist: Add 1/4 teaspoon ground nutmeg or cardamom to the filling for extra warmth. Sometimes, I sprinkle a handful of chopped pecans on top for crunch—so festive!

For different cooking methods, you can bake mini custard pies in muffin tins (perfect for parties!), just reduce the baking time to 20-25 minutes. If you like a stronger cinnamon flavor, increase the spice by 1/2 teaspoon. You can also swap vanilla extract for almond extract, or use maple syrup instead of some of the sugar for a deeper flavor. For nut allergies, leave out any nut toppings and use sunflower seed flour if needed.

My personal favorite? I sometimes swirl a spoonful of pumpkin puree into the custard before baking—adds a subtle earthy sweetness that’s perfect for autumn gatherings. Don’t be afraid to experiment; this pie is forgiving and lends itself to all sorts of creative tweaks!

Serving & Storage Suggestions

This pie is best served slightly chilled or at room temperature. I love presenting it on a festive ceramic platter, with a sprinkle of cinnamon sugar right before slicing—makes those cinnamon specks pop for your Pinterest photos!

• Serving: Slice with a sharp, thin knife for neat edges. Garnish each piece with whipped cream or a scoop of vanilla ice cream for extra decadence.
• Pairings: Serve alongside fresh berries, spiced tea, or hot coffee. It’s also delightful with mulled cider at holiday brunches.
• Storage: Cover pie with plastic wrap or foil and refrigerate for up to 4 days. Flavors deepen over time, so it’s even better the next day.
• Freezing: For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: If you prefer warm pie, microwave slices for 10-15 seconds, or reheat in a 300°F (150°C) oven for 5-7 minutes. Don’t overheat, or the custard may weep.

The cinnamon-vanilla warmth really shines with time. Sometimes I notice the flavors meld even better after a night in the fridge—so if you can wait, it’s worth it!

Nutritional Information & Benefits

Each slice of Creamy Cinnamon-Vanilla Custard Pie (1/8th of a 9-inch pie) provides approximately:

• Calories: 270
• Fat: 14g
• Carbohydrates: 32g
• Protein: 5g

Key ingredients like eggs and milk offer high-quality protein and calcium, while cinnamon is known for its antioxidant properties. If you choose almond flour or coconut milk, you’ll get healthy fats and a boost of fiber. This pie is naturally nut-free (unless you add nuts), and can be made gluten-free or dairy-free with simple swaps. Just note: It does contain eggs and dairy in the classic version, so those with allergies should use the suggested adaptations.

From a wellness perspective, I love that this dessert is satisfying without being too heavy or sugary. It’s a treat you can feel good about sharing, especially for holiday gatherings when comfort and joy are the order of the day.

Conclusion

If you’re looking for a holiday dessert that’s easy, comforting, and guaranteed to please, this Creamy Cinnamon-Vanilla Custard Pie is a must-try. It’s got all the nostalgic flavors of traditional custard, amped up with cinnamon and vanilla, and the prep is so simple you’ll wonder why you haven’t made it before.

Don’t be afraid to customize—whether you’re swapping ingredients for dietary needs or adding a pinch of holiday spice, this recipe is flexible enough for every family table. Personally, I love that it brings back memories of my grandma’s kitchen, but feels fresh and fun for today’s gatherings.

Give it a whirl for your next festive occasion! Leave a comment below if you try it (or if you have your own favorite twist), and share your pie pics on Pinterest or Instagram. Here’s wishing you delicious, cozy holidays and plenty of sweet moments around the table.

Frequently Asked Questions

Can I make Creamy Cinnamon-Vanilla Custard Pie ahead of time?

Absolutely! You can bake the pie up to two days in advance. Just store it covered in the fridge and bring to room temperature before serving for the best texture.

How do I know when the custard is set?

The custard is done when the edges are firm but the center still jiggles gently. A knife inserted halfway between the center and crust should come out almost clean.

Can I use a premade pie crust?

Yes, a store-bought crust works perfectly. If you’re in a rush (or just not a fan of rolling dough), it’s a great shortcut and still tastes delicious.

Are there any nut-free or gluten-free options?

For nut-free, simply avoid adding nuts on top. For gluten-free, use a gluten-free pie crust and swap the flour for a gluten-free blend or almond flour.

Can I freeze leftover pie?

Definitely! Wrap slices tightly and freeze for up to two months. Thaw overnight in the fridge and enjoy—flavors stay rich and creamy even after freezing.

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