This no bake Butterscotch Cinnamon Pie is rich, creamy, and full of that warm, brown‑sugar sweetness that feels like childhood holidays and church potlucks all rolled into one. It has a buttery crust, a silky butterscotch filling, and takes zero time spent in the oven.
I love making a cool Raspberry Jello Pie in the summer months and if you want a true showstopper pie, you have to try my no bake Butterfinger Pie ( It is famous in my neighborhood).
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Why this Butterscotch Cinnamon Pie Recipe is a Keeper
This great recipe is pure butterscotch goodness. It’s sweet, creamy and the perfect way to end a holiday meal. No need to Bake the pie so it is super easy.
- The Flavor Profile: The deep, salty-sweet notes of butterscotch paired with the warmth of the flavor of cinnamon create a more complex flavor than your average pudding pie.
- Zero Oven Time: It’s a lifesaver in the summer or during holiday rushes when oven space is prime real estate. That is why it is one of my favorite pies.
- Textural Bliss: It’s silky, airy, and sets up firmly enough to get those perfect, clean slices. This will make you a true fan of butterscotch.
My Filling Did Not Set. What Can I Do?
To make sure the custard will set cook the filling until it’s nice and thick and allow the pie to cool completely. Be sure to cover with plastic wrap and place in the fridge so that it doesn’t lose any moisture. If it is still hasn’t set, remove the filling and whisk in a few tablespoons of instant butterscotch pudding mix and then reassemble.
What Reader’s Are Saying…
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“A sweet treat you won’t want to miss. Super easy to make! Thank you for the recipe!”
~ Ana
Butterscotch Cinnamon Pie Ingredient Notes
You only need a few easy-to-find ingredients to make this butterscotch pie from the game Undertale, and many of which are probably around your kitchen.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pie Crust: Feel free to pick up a store-bought pie crust or make your favorite homemade pie crust.
- Milk: Whole milk works best and brings the richest flavor.
- Cinnamon: Freshly ground cinnamon sticks are great for that cozy, warm cinnamon flavor, but ground cinnamon from the store works too.
Variations and Substitutions for Butterscotch-Cinnamon Pie
Feel free to switch up this recipe when you make this pie to try different flavors or to accommodate for sensitivities.
- The Crust: Make a gingersnap crust with crumbs and granulated sugar. You could also try an Oreo crust for the prepared pie.
- Dairy-Free: Use full-fat coconut milk (the canned kind) and a dairy-free whipped topping. Note: the set might be slightly softer.
- Nutty Version: Fold in 1/2 cup of toasted pecans or walnuts to the medium saucepan for some crunch.
- Cinnamon Whipped Cream: Make cinnamon flavor whipped cream by gently folding in a sprinkle of cinnamon for the top of the pie.
How to Make Butterscotch Cinnamon Pie
This recipe comes together in just 4 quick and easy steps and is full of butterscotch flavor. This pie is so good, try my butterscotch pie for everything from summer potlucks to Thanksgiving dessert.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Unbaked Pie Crust: Open up your graham cracker crust and set aside.
- Make the Custard Pie Base: Next, in a saucepan over medium heat, add the dark brown sugar, flour, cornstarch, cinnamon, salt and milk. Whisk together and cook until thickened.
- Add Egg Yolks and Whisk Constantly: In a small bowl, whisk or use a hand mixer to constantly beat the egg yolks and slowly add spoonfuls of the hot mixture to temper the egg mixture. Then, gradually stir the eggs into the saucepan. Add melted butter and vanilla, and cook until mixture thickens.
- Assemble and Chill Pie in the Fridge: Pour the filling into the pie crust, and allow to cool for 30 minutes. When cooled to room temperature, wrap in plastic wrap and chill for at least 2 hours.
Prep Ahead Suggestions for this Easy Pie
I like to prepare steps ahead of time so that I don’t have to do everything at one time.
- Let it Chill: It needs to chill in the fridge for at least 6 hours or overnight. Refrigerating for 24 hours is the sweet spot for this cooled pie.
- Crust: You can make the crust up to 2 days in advance. Keep the crust in the pie dish at room temperature until the filling is ready to remove from heat.
Love this Recipe By Using An Alternate Method
Alternatively, you can freeze this cinnamon and butterscotch fall pie recipe or make it into individual servings.
- Individual Jars: Instead of one large no bake pie, layer the crust and filling into Mason jars for portable “walking pies.” No pie pan or pie weights needed for the pie shell.
- Frozen Version: Freeze the pie for at least 6 hours for a texture that mimics a high-end ice cream cake. Let it sit on the counter for 10 minutes before slicing.
How to Store, Reheat and Use Leftovers
- Store: Keep the pie in the refrigerator, covered, for up to 4 days.
- Use Leftovers: Scoop leftover slices into a blender with vanilla ice cream for a butterscotch cinnamon milkshake. Make into a parfait with layers of fruit and the crumbled pie.
Common Questions About This Recipe
Yes, you should add the cinnamon for the full flavor. You could substitute for other spices if you aren’t a huge fan of just cinnamon.
Sure, this butterscotch and cinnamon pie could also be great with a cookie crumb crust or your own baked pie crust.
Caramel is made with granulated sugar. Butterscotch is made with brown sugar (light or dark). Brown sugar contains molasses, which gives butterscotch its deeper, warmer, almost toffee‑like flavor.
Top with a cup of butterscotch chips, some Butterscotch syrup or some brown butter ice cream.
Tips for Making Cinnamon Butterscotch Pie Recipe
- Bloom the Cinnamon: Whisk the cinnamon into the dry pudding mix before adding liquids. This prevents “cinnamon clumps” and ensures even flavor.
- Don’t Over-Whisk: If using heavy cream, stop just as you hit stiff peaks. Over-mixing will turn your pie filling into butter.
- The Salty Secret: Add a tiny pinch of Maldon sea salt on top just before serving. It cuts through the sugar and makes the butterscotch pop.
- Drizzle: Melt down some butterscotch chips and drizzle them over the top of a dollop of whipped cream.
- Serve With: Serve butterscotch pudding pie alongside Pumpkin Pie Dessert Bars, Mini Apple Pie Bites or No Bake Orange Pie.
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No Bake Butterscotch Cinnamon Pie
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Ingredients
Instructions
- Begin by opening your no bake pie shell.
- Next, in a small bowl, lightly beat your egg yolks and keep them aside.
- Then, in a medium saucepan over medium-high heat, mix brown sugar, flour, cornstarch, salt, and cinnamon with two cups of whole milk.
- Whisk everything together and cook until thickened. This may take up to 10-15 minutes depending on the heat level, so ensure that it is thick before moving to the next step.
- Then, add a spoonful of the hot mixture to the egg yolks to temper them. Gradually whisk in the egg yolks to the saucepan and stir well.
- Melt the butter, add vanilla extract, and continue cooking for another 5 minutes while stirring gently until its thick enough.
- To make the pie, slowly pour the filling into a prepared pan and allow the pie to cool for at least 30 minutes. Once cooled, cover with plastic wrap and place in the fridge for at least 2 hours or overnight until you're ready to serve.
- Before serving, add a dollop of whipped cream and a sprinkle of cinnamon to the pie for garnish.
Christina’s Notes
- Homemade Crust: Give this pie the ultimate homemade taste by making your own delicious pie crust.
- Butterscotch Chips: For more flavor, add butterscotch chips. Toss them in along with the butter and vanilla extract. Stir until the butter and chips melt into the creamy butterscotch pie filling.
- Graham Cracker Crust: This recipe tastes amazing when paired with the best Graham Cracker Pie Crust — it’s super quick and easy to make.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
A sweet treat you won’t want to miss. Super easy to make! Thank you for the recipe!
What size of pudding and what size of cool whip?
3.4 Ounce Boxes Instant Butterscotch Pudding Mix
12 Ounces Cool Whip