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Preheat the oven to 350°F/175°C.
Using a stand mixer or handheld electric mixer, cream together cream cheese and brown sugar until it's light and fluffy, approximately 3 - 5 minutes. Scrape down the bowl and beat in the eggs. Scrape down the bowl again, then mix in the cream, cinnamon, nutmeg, flour, vanilla extract, and salt. Mix until it's smooth.
Place your pre-made pie crust in a pie pan and then pour your cinnamon filling into the prepared pie crust, it’ll be quite full, but don’t worry, it’s not going to rise; it’s similar to a pumpkin pie. Bake until it’s set; the center should wobble a little when shaken, approximately 35 minutes.
Remove the pie, cover it, and cool completely at room temperature, once cool, place it in the fridge to chill for a minimum of 2 hours.
Remove the pie from the fridge approximately 30 minutes before serving, dust it with powdered sugar, and serve with optional whipped cream.