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Preheat oven to 375°F with racks in middle and bottom positions. Line a rimmed baking sheet with foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang; fold overhang under and crimp as desired. Freeze 20 minutes. Line pie shell with aluminum foil and fill with pie weights or dry beans, pressing all the way to the edge. Place on prepared baking sheet. Bake, on bottom rack, 25 minutes. Carefully remove foil and pie weights and prick bottom of pie shell several times with a fork. Bake until edges are golden brown and bottom of pastry is dry and lightly golden, 15 to 20 minutes. Cool completely on a wire rack.
Whisk together corn starch, sugar, and salt in a medium saucepan. Gradually whisk in cream. Bring to a boil over medium-high heat, whisking constantly. Remove from heat; whisk in butter until smooth. Whisk in vanilla. Immediately pour into pie shell. Sprinkle with cinnamon and nutmeg.
Bake until filling is bubbling and crust is deep golden brown, 18 to 20 minutes. Cool completely on a wire rack. Refrigerate, uncovered, 4 hours or up to overnight.