Creamy Brown Sugar Cinnamon Maple Cream Pie Recipe – Easy Holiday Dessert

The first time I pulled a Creamy Brown Sugar Cinnamon Maple Cream Pie from my oven, the cozy scent of caramelized sugar and warm cinnamon wrapped around me like a soft blanket on a snowy night. There’s something about the way brown sugar mingles with pure maple syrup, swirling into a custardy filling that’s almost too gorgeous. The top glistens, the crust is golden and flaky, and the rich, spiced aroma instantly makes you want to call everyone to the kitchen just to hover around for a slice. (You could practically hear the forks at the ready!)

Honestly, it was one of those “pause and soak it in” moments—the kind that makes you close your eyes for a second and smile because you know you’ve landed on something truly special. I still remember trying to recreate my grandma’s old-fashioned cream pies when I was knee-high to a grasshopper, but this twist (with maple and cinnamon!) is the one I wish I’d found years ago. It’s got that pure, nostalgic comfort baked right in, but with a holiday sparkle that feels fresh and new.

My family couldn’t stop sneaking forkfuls off the cooling rack. Even my dad—who’s a notorious pie skeptic—went in for seconds “just to be sure.” Friends have begged for the recipe after every Thanksgiving, and, let’s face it, I’ve made it for more than one festive brunch just because it’s so dangerously easy. Whether you’re planning a big holiday dinner, a cozy weekend bake, or just want to brighten up your Pinterest dessert board, this Creamy Brown Sugar Cinnamon Maple Cream Pie is the one to bookmark. I’ve tested it, tweaked it, and loved it every single time—in the name of research, of course! It truly feels like a warm hug in pie form, and you’re going to want a slice (or two).

Why You’ll Love This Creamy Brown Sugar Cinnamon Maple Cream Pie

There’s a reason this pie has become my go-to holiday dessert (and honestly, my top pick for any chilly day). After countless rounds in my kitchen—sometimes with the kids “helping” (read: licking the spoon)—I can say with confidence, this recipe delivers every single time. Here’s what makes it stand out:

• Quick & Easy: Comes together in under an hour (plus chilling), so it’s perfect for busy holiday schedules or last-minute cravings.
• Simple Ingredients: No need for fancy grocery runs—you probably have everything you need right in your pantry and fridge.
• Perfect for Holidays: This pie shines at Thanksgiving, Christmas, and winter potlucks. The flavors are classic, but the creamy texture makes it feel extra special.
• Crowd-Pleaser: Both kids and adults rave about this pie. It’s one of those recipes that gets compliments (and recipe requests!) every single time.
• Unbelievably Delicious: The combo of cinnamon, brown sugar, and maple syrup is pure comfort food—but with a silky twist that sets it apart.

What makes this Creamy Brown Sugar Cinnamon Maple Cream Pie different from the rest? For starters, it blends a lush cream base with brown sugar and real maple syrup, then adds just the right touch of cinnamon for warmth. I use a simple technique—slowly whisking in the cream so everything stays silky and never curdles. The result? A custard that’s velvety, never grainy, and always sliceable.

It’s not just about the flavor, though. This pie is a memory-maker—the kind that makes you sigh happily after the first forkful. It’s the dessert your guests will talk about the next day, and the one your family will ask for again and again. Plus, it’s easy enough for a casual weeknight, but impressive enough for the fanciest holiday spread. Trust me, it’s the kind of recipe that turns an ordinary meal into a celebration.

What Ingredients You Will Need

This Creamy Brown Sugar Cinnamon Maple Cream Pie relies on wholesome, easy-to-find ingredients to deliver that signature holiday flavor. Here’s what you’ll need to make this dreamy pie happen:

• For the crust:
  • 1 9-inch pie crust (store-bought or homemade, your call—just make sure it’s chilled and ready to roll)
• For the filling:
  • 1 cup (200g) packed light brown sugar (for that caramel depth; I like Domino or Wholesome brands for consistency)
  • 1/2 cup (120ml) pure maple syrup (go for grade A amber for rich flavor)
  • 2 tablespoons (30g) unsalted butter, melted (adds richness and smooth texture)
  • 2 teaspoons ground cinnamon (freshly opened for max aroma—Saigon cinnamon is my favorite)
  • 1/4 teaspoon salt (balances the sweetness; don’t skip it!)
  • 3 large eggs, room temperature (helps the filling set perfectly; farm-fresh if you can find them)
  • 1 1/2 cups (360ml) heavy cream (whipping cream works, too—for extra silkiness)
  • 1 teaspoon pure vanilla extract (real vanilla, if possible, for the best flavor)
• Optional toppings:
  • Whipped cream (homemade or store-bought)
  • Pecans or walnuts, roughly chopped (for crunch and a nutty finish)
  • Extra sprinkle of cinnamon or nutmeg (for visual flair and a cozy boost)

Ingredient tips: If you want a gluten-free version, swap in your favorite GF pie crust (I like King Arthur’s mix or making my own with almond flour). For dairy-free, use coconut cream instead of heavy cream and a plant-based butter. If maple syrup is hard to find, agave works in a pinch, but you’ll miss a bit of that classic holiday taste. And in summer, you can even swirl in a handful of fresh berries for a fruity twist—trust me, it’s delicious. These ingredients are pantry staples for me, and I always keep a backup bottle of maple syrup just for pie emergencies!

Equipment Needed

You don’t need a fancy setup for this Creamy Brown Sugar Cinnamon Maple Cream Pie, but a few trusty tools make all the difference. Here’s what I use:

• 9-inch pie dish (ceramic or glass—Pyrex is my go-to for even baking)
• Whisk (for smooth, lump-free filling)
• Medium mixing bowl (for combining the custard base)
• Measuring cups and spoons (accurate measurements = perfect texture)
• Small saucepan (for melting butter, if you’re not using the microwave)
• Oven mitts (because, honestly, I’ve burned myself more times than I care to admit)
• Cooling rack (so your pie sets up nicely before slicing)
• Sharp knife (for clean, beautiful slices)

If you don’t have a pie dish, you can use a square baking pan in a pinch, though the slices will look different. I’ve made this pie in a disposable foil pan for potlucks—works like a charm, and no dishwashing required! For mixing, a hand mixer is great if you want ultra-smooth custard, but I usually stick with a regular whisk for less cleanup. Just remember to dry your pie dish completely before adding the crust; moisture can make it soggy. (Learned that the hard way!)

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Give it at least 10 minutes to get nice and steady. You want even heat for that perfect bake.
2. Prepare the pie crust: Roll out your 9-inch crust and fit it into your pie dish. Crimp the edges for a pretty finish. If using store-bought, just pop it in—no shame there! Prick the bottom gently with a fork to prevent bubbling.
3. Blind bake the crust: Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake another 5 minutes until lightly golden. Let cool slightly. (This keeps the crust crisp beneath the creamy filling.)
4. Mix the filling: In a medium bowl, whisk together the brown sugar, melted butter, cinnamon, and salt until smooth. Add the eggs one at a time, whisking well after each. Pour in the maple syrup and vanilla, then slowly stream in the heavy cream, whisking constantly so everything blends without lumps. The mixture should look glossy and thick but pourable.
5. Fill the crust: Pour the custard mixture into your prepared crust. Tap gently on the counter to release any air bubbles. (If you see foam, skim it off for a prettier top.)
6. Bake the pie: Place in the oven (middle rack). Bake for 40-45 minutes. The edges should be set and the center slightly wobbly—kind of like gelatin. If the crust browns too quickly, tent with foil.
7. Cool the pie: Set the pie on a cooling rack. Let it rest for at least 2 hours before slicing. The filling will firm up as it cools. (I know it’s hard to wait, but trust me, patience pays off!)
8. Finish and serve: Top with whipped cream, nuts, and a sprinkle of cinnamon if you like. Slice with a sharp knife, wiping between cuts for neat slices. Each piece should be creamy, smooth, and just a little bit decadent.

Troubleshooting tips: If your filling cracks, it baked a touch too long—no worries, just cover with whipped cream. If the crust is pale, bake a few extra minutes before adding the filling. If the pie bubbles over, reduce the oven temperature by 10°F next time. For efficiency, prep the crust the night before and keep it chilled until ready to fill. I’ve found that using room temperature eggs helps everything blend better, so don’t skip that step!

Cooking Tips & Techniques

This Creamy Brown Sugar Cinnamon Maple Cream Pie is pretty forgiving, but a few tricks can make it truly spectacular. Here are some pro tips I’ve picked up (sometimes the hard way!):

• Don’t overbake: The filling should jiggle slightly in the center when you pull it from the oven. It sets up as it cools—overbaking leads to cracks and dryness.
• Blind baking matters: Always blind bake your crust to keep it crisp beneath the creamy filling. Skipping this step means sogginess (trust me, I’ve tried it).
• Room temperature ingredients: Eggs and cream mix more smoothly when they’re not straight from the fridge. Cold eggs can cause lumps in the custard.
• Whisk gently: Too much air can make your filling foamy. Whisk until just combined—smooth and glossy is the goal.
• Watch the crust: If you see the edges browning quickly, tent with foil. It’ll protect the crust while the filling finishes baking.
• Multitasking: While the crust blind bakes, prep your filling ingredients. Saves a bit of time and keeps things moving.
• Consistency check: Before pouring the filling, make sure it’s thick but still pourable. If it seems runny, whisk for another minute or two.
• Slice cleanly: Chill the pie well before slicing for neat wedges. Wipe your knife between cuts for pretty pieces.

Honestly, my first attempt was a little lumpy (I rushed the whisking). Now, I take a few extra minutes to mix gently, and the results are so much better. If you’re making this for the first time, don’t stress—the recipe is forgiving, and any little imperfections are easily covered up with a dollop of whipped cream!

Variations & Adaptations

This pie is endlessly customizable. I’ve tried a few tweaks over the years and always love experimenting. Here are some delicious ways to make it your own:

• Gluten-free: Use a gluten-free pie crust, either homemade with almond flour or store-bought. The filling is naturally gluten-free!
• Dairy-free: Swap heavy cream for coconut cream and choose plant-based butter. The pie will be just as creamy with a subtle coconut undertone.
• Nutty twist: Stir in 1/2 cup (60g) chopped pecans or walnuts to the filling for crunch and extra flavor. I love doing this for Christmas!
• Spiced variation: Add a pinch of ground ginger or cardamom for a more complex, warming flavor. Perfect for those who love a little extra spice.
• Berry swirl: In summer, swirl in a handful of fresh raspberries or blueberries before baking. It’s a fun way to lighten things up!

If you’re baking for someone with allergies, make sure to check your crust and toppings for nuts, dairy, or gluten. I once made a dairy-free version for a friend, and honestly, it was a hit—no one missed the cream. For a personal favorite, I like adding a big handful of pecans to the filling. The crunchy bits against the creamy base are just irresistible!

Serving & Storage Suggestions

This Creamy Brown Sugar Cinnamon Maple Cream Pie is best served slightly chilled or at room temperature. For a picture-perfect presentation, pile on whipped cream and sprinkle with extra cinnamon or chopped nuts. I love setting it out on a fancy cake stand—makes it look extra festive for Pinterest-worthy holiday tables!

Pair with hot coffee or spiced tea for a cozy dessert, or serve alongside vanilla ice cream if you’re feeling decadent. It’s also fantastic as a sweet brunch treat, especially with savory breakfast casseroles or fresh fruit.

Storage tips: Cover leftovers tightly with plastic wrap and refrigerate for up to 4 days. For longer storage, wrap individual slices in foil and freeze for up to one month. To reheat, let slices thaw in the fridge overnight, then warm gently in a low oven (300°F/150°C) for 10 minutes. The flavors actually deepen after a day or two in the fridge—so if you’re planning ahead, make it a day early for even richer taste!

Nutritional Information & Benefits

Here’s a quick look at what’s in each slice of this Creamy Brown Sugar Cinnamon Maple Cream Pie (based on 8 servings):

• Calories: ~350 per slice
• Fat: ~18g
• Carbohydrates: ~42g
• Protein: ~5g
• Fiber: ~1g

Brown sugar and maple syrup provide natural sweetness, while cinnamon adds antioxidants and a gentle anti-inflammatory boost. Heavy cream gives the pie its silky texture, but you can use coconut cream for a lighter, dairy-free option. The pie is gluten-free if you use an alternative crust, and easily adaptable for nut allergies by skipping the topping. Personally, I love knowing this dessert has simple ingredients and can be customized for most dietary needs. Just watch for nuts in the toppings if serving to a crowd!

Conclusion

If you’re searching for a holiday dessert that’s easy, gorgeous, and guaranteed to win raves, this Creamy Brown Sugar Cinnamon Maple Cream Pie is the one to try. The flavors are classic and comforting, but the creamy, cinnamon-spiked filling gives it a fresh, modern twist. Whether you follow the recipe to the letter or swap in your own favorite crust or toppings, you’ll end up with a pie that feels like a celebration every time.

I make this pie year after year because it’s a true crowd-pleaser (and, if I’m being honest, it’s the one dessert I always want seconds of). If you give it a go, let me know your twists and tweaks—I love seeing how others make it their own! Drop a comment below, share your photos, or tag me with your holiday baking adventures.

Here’s to cozy kitchens, happy holiday tables, and pies that taste like pure comfort. You’re going to love every creamy, cinnamon-maple bite!

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! This pie actually tastes even better after a day in the fridge. Just cover tightly and chill until ready to serve.

Is this pie gluten-free?

The filling is naturally gluten-free. Just use a gluten-free pie crust and check any toppings for hidden gluten.

Can I freeze Creamy Brown Sugar Cinnamon Maple Cream Pie?

Yes! Wrap individual slices in foil and freeze for up to a month. Thaw overnight in the fridge and reheat gently if desired.

What if I don’t have maple syrup?

You can substitute honey or agave syrup, but the flavor will be a little different. Real maple syrup gives the best holiday taste.

How do I prevent my pie from cracking?

Don’t overbake! Pull the pie when the center is just slightly wobbly. Cooling slowly on a rack helps keep the top smooth.

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