Before starting this recipe, freeze your ice cream maker bowl according to the manufacturer’s instructions.
Combine with a spoon: cream, sugar, corn syrup, spices (allspice and nutmeg) and salt in a saucepan & bring to a gentle brief simmer over medium heat. (3 to 5 minutes)
Remove from heat once simmering is reached.
Add eggnog 1/3 cup at a time then whisk.
Let the mixture cool for 1 to 2 hours in the fridge or overnight.
Strain the spices (particularly the allspice) after cooling.
Follow your ice cream maker for maximum churning time. Churn the mixture in the frozen ice cream maker bowl.
Add the pie filling after 10 minutes of churning.
Before the last 5 minutes of churning, add the 1 tbsp of rum.