Place pie crust in the freezer while preparing the filling.
In a bowl, whisk together the syrup, sugar, eggs, vanilla, nutmeg and cinnamon.
In a saucepan, heat the butter, whipping cream and corn starch until the butter is melted and the mixture starts to boil. Stir continuously and allow to gently boil for 1 minute.
Remove from the heat and use the mixture to temper the egg mixture (very slowly pour the cream into the eggs while gently whisking).
Pour into the chilled pie crust and bake for 15 minutes. Reduce heat to 350°F and bake an additional 35-45 minutes or until the top is golden brown and the center is set. Cover the crust with foil if it is getting too dark during baking.
