1 (4 3/4 oz.) pkg. vanilla pudding (not instant)
2 c. eggnog
1 1/4 c. milk
1 tbsp. light rum
1/8 tsp. ground nutmeg

Cook pudding mix for pie filling using 2 cups eggnog and 1 1/4 cups milk. Cool slightly. Stir in rum and nutmeg; pour into baked pie crust. Cover surface with plastic wrap. Chill. Serve with whipped cream sprinkled with nutmeg.