Preheat your oven to 350°F (175°C). Fit a chilled 9-inch pie crust into a pie dish and refrigerate while preparing the filling.

Mix 8 ounces of softened cream cheese and 1 cup of light brown sugar in an electric mixer on medium speed for 3-5 minutes until light and fluffy. Gradually add 2 eggs, then 1 cup of heavy cream, ¼ cup of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of vanilla extract, a pinch of salt, and a dash of ground nutmeg until smooth.

Pour the filling into the pie crust and bake for 35 minutes or until the center is set but slightly jiggly. Adjust baking time if necessary.

Allow the pie to cool at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours or preferably overnight.

Before serving, remove the pie from the refrigerator 1 hour ahead of time, dust with powdered sugar, and serve with whipped cream or vanilla ice cream.