Why You’ll Love Depression Era Cinnamon Pie Recipe

I love this recipe because it proves that something incredibly delicious doesn’t need to be complicated. The filling is sweet, buttery, and warmly spiced, and the simplicity of the ingredients lets the cinnamon truly shine. I also enjoy how versatile it is, since I can turn it into bars just as easily when I want to feed a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pie crust (uncooked, previously prepared)
1 (12 oz) can evaporated milk
1/2 cup butter (1 cube)
1 cup sugar
1 tablespoon cinnamon (ground)

Directions

I start by preparing the pie crust ahead of time and setting it aside. In a medium-sized pot, I add the evaporated milk, butter, sugar, and cinnamon, then bring everything to a gentle boil over medium heat.

I stir almost constantly as the mixture cooks, making sure nothing scorches on the bottom. After several minutes, the filling thickens noticeably and reaches about 200 degrees if I’m using a thermometer.

Once thickened, I carefully pour the hot cinnamon filling into the prepared pie crust. If I feel like decorating, I sometimes add extra crust pieces or a simple lattice on top.

I bake the pie at 350 degrees Fahrenheit for 25–30 minutes, until the crust is golden brown. After baking, I let the pie cool completely on a wire rack before slicing so the filling has time to set.

Servings and Timing

I make this recipe as one standard pie, serving about 8 slices. Prep time takes me around 30 minutes, cook time is about 30 minutes, and the total active time is roughly 30 minutes.

Variations

I sometimes turn this pie into cinnamon bars by preparing a double crust in a 9×13-inch baking dish, doubling the filling, and baking it the same way. When I want a slightly deeper spice flavor, I add a pinch of nutmeg or cloves to the filling.

Storage/Reheating

I store leftover pie covered at room temperature for up to 1 day or in the refrigerator for up to 3 days. If the filling hasn’t fully set, I place the pie in the fridge and let it continue to thicken. I enjoy leftovers chilled or brought back to room temperature before serving.

FAQs

Why is this called a Depression Era pie?

I know it comes from a time when simple, affordable ingredients were used to create comforting desserts.

Does the filling really boil?

I boil it gently and stir constantly so it thickens without burning.

What if my filling looks uneven?

I dust the cooled pie with powdered sugar mixed with cinnamon to hide imperfections.

Can I make this ahead of time?

I often make it a day ahead and let it chill overnight for the best texture.

Why does my crust leak?

I’ve learned the crust needs to be fairly thick so the bubbling filling doesn’t seep through.

Can I use a store-bought crust?

I use store-bought crusts often, as long as they’re sturdy enough.

How do I know when it’s done baking?

I look for a golden crust and a filling that no longer looks liquid in the center.

Can I reduce the sugar?

I can slightly reduce it, but I find the traditional sweetness balances the cinnamon best.

Is this similar to custard pie?

I think of it as denser and more candy-like than a custard pie.

Can I freeze this pie?

I don’t usually freeze it, but it holds well refrigerated for a few days.

Conclusion

This Depression Era Cinnamon Pie is one of those recipes I treasure for its simplicity and history. I love how it transforms basic ingredients into a rich, comforting dessert that feels timeless, heartfelt, and perfect for sharing with the people I care about most.