Method:

• Heat oven to 425ºF. Make pie crust as directed on box for One-Crust Baked Shell as directed on box using 9-inch glass pie plate. Prick crust generously with fork.
• Bake 9 to 11 minutes or until golden brown. Reduce oven temperature to 350ºF. Cool 5 minutes. Layer pear slices and cranberries in baked crust.
• In medium bowl, with wire whisk, beat sugar, nutmeg, sour cream and eggs until smooth and well blended. Pour evenly over fruit.

• Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 55 to 60 minutes or until custard is just set and pears are fork-tender. Cool completely, about 1 hour.

• In small saucepan, mix cornstarch with 1 tablespoon of the eggnog until mixture is smooth. With wire whisk, beat in remaining eggnog; cook over medium heat 6 to 8 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in rum. Serve warm sauce over pie. Store pie and sauce in refrigerator.