Eggnog + Spiced Rum

Eggnog + Spiced Rum


2 cups eggnog

1/2 cup packed brown sugar

4 eggs, beaten

1/4 cup spiced rum (I used Kraken Spiced Rum)

1/4 cup flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 Gingersnap Pie Crust

freshly grated nutmeg, for garnish


Preheat the oven to 325 degrees. Whisk together first 8 ingredients very well. Pour the custard mixture into the Gingersnap Pie Crust, and place on the middle rack of the oven. Bake for 40-50 minutes, making sure to rotate the pie 180 degrees about 30-35 minutes into the baking time (when the edges of the custard are starting to set). Allow the pie to cool for at least one hour, then garnish with nutmeg. (I tend to take my eggnog with a generous amount of nutmeg, so feel free to add as much or as little as you'd like!)