1.   Into a saucepan add the eggnog and cream. Stir and cook over medium low heat. Bring to a light simmer – do not boil

2.   Into a mixing bowl add the egg yolks, sweetener and salt. Stir until well-combined. Temper the egg mixture by slowly pouring in the heated liquid as you stir continuously. Return tempered egg mixture to the pot. Sprinkle the glucomannan over the liquid, stirring until well-combined. Whisk while cooking over medium-low heat until thickened. Remove from heat

3.   Drop in the butter, vanilla and rum extract. Stir until the butter has melted and all the ingredients are well integrated, and the custard is smooth and glossy. Pour into the pre-baked pie crust. Smooth surface. Cover with cling wrap and place in the refrigerator to chill for a minimum of 4 hours, but best to let chill overnight

4.   OPTIONAL: Pour cream into a mixing bowl. Add the sweetener and vanilla. Whip to stiff peak stage. Remove pie from the refrigerator and remove the cling wrap. Dollop the whipped cream over the surface. If desired, sprinkle your choice of cinnamon or nutmeg powder. Serve chilled. Refrigerate unserved portion. Enjoy!