This pie is a great way to use up leftover eggnog and serve a holiday dessert with a festive twist. For the filling, whisk rich eggnog with pumpkin purée, eggs, spices, and sugar, then pour it into an easy press-in crust. After the pie’s baked and cooled, top it with a thick layer of whipped cream and some freshly grated nutmeg.
Game plan: This pie can be made up to 1 day in advance and refrigerated until ready to serve. Make the whipped cream just before serving.
For the filling: