Prepare pastry for single-crust pie. On a lightly floured surface roll out the pastry. Ease pastry into a 9-inch pie plate. Trim the pastry evenly with the edge of pie plate flute edge. Line pastry with a double thickness of foil. Bake in a 450-degree oven for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Reduce the oven temperature to 350 degrees.

Meanwhile, for the filling in a large mixing bowl beat eggs slightly with a rotary beater or fork. Stir in eggnog, sugar, rum, vanilla, and salt. Place the partially baked pastry shell on the oven rack. Carefully pour the filling into the pastry shell. Sprinkle with nutmeg. Cover edge of pie with foil. Bake in the 350-degree oven for 25 minutes. Remove foil. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack for 1-2 hours. Refrigerate within 2 hours; cover for longer storage.