In a stand mixer beag eggs well and then add in your sugar, heavy cream, milk, salt, nutmeg and cinnamon.
Pour in mixture and bake for 10 minutes, and then reduce to 325 degrees and cover the outside of the crust with a crust shield.
Bake for another 30-40 minutes or until the pie is set. You will see the custard filling will be bubbly, but won't jiggle a ton when you gently shake it to see how set it is.
Remove and cool on counter, and then refrigerate for at least 4 hours to overnight.
Top with whipped cream and then slice and serve.
Notes
To Make Homemade Whipped Cream: In a stand mixer add 1 cup of cold heavy whipping cream to a cold bowl. Add in 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Beat on medium-high heat for 4 minutes or until you get medium peaks. Top the pie and enjoy.