Source: Recipe by Pat O'Malley, Owner, O'Malley Farm Cafe, Waunakee, Wisconsin
1 (4 3/4 ounce) package vanilla pudding and pie filling mix
2 cups dairy eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
Pastry for 1-crust, 9-inch pie, baked
Cook pudding mix as directed on package for pie filling, except using 2 cups eggnog and 1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill several hours.
Garnish with whipped cream and nutmeg.
Makes 8 servings.