Preheat oven to 350°F.
Spray a pie pan with baking spray. Unroll the pie crust and press it into the pie pan. Cut off any excess crust at the top of the pan.
1 pre-made pie crust
Line the crust with parchment paper and weight with pie weights or dry beans.
Par bake the pie crust for 15 minutes. After 15 minutes, remove the pie weights and parchment paper and bake for another 5 minutes, or until the crust is sufficiently browned and the bottom is baked.
Let the pie crust cool in the pan on a cooling rack while you prepare the filling.
Make the filling. Whisk the eggnog, sugar, salt, nutmeg, and cloves in a large saucepan set over medium heat. Bring the mixture to a simmer, whisking constantly.
2⅔ cups eggnog, 1 cup granulated sugar, ½ teaspoon kosher salt, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
In a separate large bowl, whisk together the egg yolks and cornstarch.
4 egg yolks, 5 tablespoons cornstarch
Slowly stream the hot eggnog mixture into the eggs, whisking fervently. This will temper the egg yolks without curdling them. Once all of the eggnog mixture is whisked into the eggs, return the mixture to the saucepan. Place the pan back over medium heat and cook the mixture, whisking constantly, for 6-10 minutes. The mixture will start thickening up after a few minutes, but keep stirring.
Once the filling has thickened and is done cooking, stir in the butter, vanilla, and rum extract. The heat of the mixture will melt the butter. Pour the filling into the baked crust.
1 tablespoon unsalted butter, ½ teaspoon pure vanilla extract, ½ teaspoon rum extract
Let the pie set at room temperature until the filling has cooled completely. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream and eggnog on medium high speed for 4-5 minutes, or until stiff peaks have formed.
1 cup heavy cream, ⅓ cup eggnog
With the mixer still running, slowly add the powdered sugar, nutmeg, vanilla, and rum extract. Continue whisking until fully incorporated, about 1-2 minutes.
⅓ cup powdered sugar, ¼ teaspoon ground nutmeg, ¼ teaspoon pure vanilla extract, ¼ teaspoon rum extract
Spoon the whipped cream into a piping bag fitted with an open star tip.
Pipe the whipped cream in swirls onto the pie. Slice and serve.