ginger snap cookies, finely crushed
1/2 cup sugar
1/3 cup butter, melted
1 liter spiced eggnog
2-3 tablespoons dark rum (optional)
1 large can pumpkin pie filling

Mix together the first three ingredients and press into pie plate.

Prepare pie filling following the directions on can, substituting eggnog for milk. The resulting mixture should be well combined and fluffy. Pour into pie shell and bake as directed on pie filling can.

Cool completely and refrigerate.

Serve with whipped topping or whipped cream.

Submitted by: Trisha