Heat oven to 350ºF.
Whisk together the eggs, half and half, nutmeg and salt.
Place the unbaked pie crust on a half sheet pan, just in case the filling runneth over. Evenly distribute your choice of filling over the bottom of the crust and move the pan to the open door of the oven. Carefully pour the egg mixture over the filling until it comes to within 1/4 inch of the top.
Move the pan into the oven and bake until the mixture is set at the edges but jiggly in the middle, 35 to 45 minutes.
Remove the pie and cool for at least 30 minutes (I prefer to consume mine at room temperature, but it's good warm, too). Once cool, the pie can be wrapped in plastic, then aluminum foil, then frozen for up to 2 months. To reheat, uncover and stash in a 350°F oven for 20 to 25 minutes.