2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum *or* 1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 pastry shell (9 inches), baked
Whipped topping and additional ground nutmeg, optional
In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly.
Remove from the heat and cool slightly. Stir in rum and nutmeg.
Pour pudding mixture into crust. Chill until set.
Garnish with whipped topping and sprinkle with nutmeg if desired.