refrigerated pie crust
4 3/4 ounces vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
1 cup whipped cream for garnish
nutmeg for garnish
Bake pie crust according to package instructions. Cool completely.
Prepare pudding mix as directed on package for pie filling using eggnog and milk for the liquid.
Stir in rum and nutmeg. Pour the filling into the crust.
Place plastic wrap on the surface of the pie and refrigerate for several hours.
Garnish with whipped cream and nutmeg when serving.