1. Preheat oven to 375°F (190°C).

2. Place the pie crust in a 9-inch pie dish, trim edges, and crimp as desired. Prick the bottom with a fork.

3. Blind bake the crust: line with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and bake 5 more minutes until lightly golden.

4. Reduce oven temperature to 325°F (160°C).

5. In a medium saucepan, heat milk and cream over medium-low until warm (do not boil).

6. In a large bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

7. Gradually whisk warm milk mixture into the egg mixture.

8. Strain custard through a fine sieve for an ultra-smooth texture.

9. Pour into pre-baked crust and brush crust edges with melted butter.

10. Bake for 40–45 minutes, or until the center is just set but still slightly wobbly.

11. Cool completely on a wire rack, then chill for at least 2 hours before serving.

12. Dust with cinnamon before serving and enjoy chilled or at room temperature.