2 pkgs. vanilla pie filling
2 c. Borden egg nog
1 1/4 c. milk
1 tbsp. light rum
1/2 tsp. ground nutmeg
1 baked 9 inch pie shell, cooled
Whipped topping

Combine pie mix, egg nog, milk and nutmeg in sauce pan. Cook and stir over medium heat until it comes to a full rolling boil. Remove from heat, add rum and cool 5 minutes. Stirring twice. Pour into pie shell. Cover with plastic wrap. Chill 3 hours. Top with whipped cream.