Egg-Nog Pie

by Carol Ann

2 small box Vanilla Pudding (not Instant)
2 cups Egg-Nog
1¼ cups Milk
1/8 tsp Ground Nutmeg
Cool Whip
1/8 cup toasted Almonds or Pecans
¼ tsp Ground Cinnamon
1 tbsp Light Rum (optional)
1 prepard 9” Pie Crust (pre-baked)

Combine pudding, egg-nog, milk and nutmeg in a large saucepan. Cook and stir over medium heat until just boiling. Remove pan from heat and add rum. Cool for 5 minutes, stirring twice. Pour filling into a pre-cooked pie shell. Cover immediately with plastic wrap and chill for a minimum of 3 hours in refridgerator. Top with whipped cream and a sprinkle of ground nutmeg. Store inside refrigerator between servings.