I love donuts, and I love pie. Combined, the two could rule the world with their highly indulgent hybrid of awesomeness.
Liberally grease a 9″ pie plate with cooking spray and gently lay your pie crust inside the pie plate. Flute edges with your fingers, if desired.
In a large bowl, whisk the eggs. Add the heavy cream or eggnog, the vanilla, cinnamon, nutmeg and salt and combine. Gently fold the cubed donut holes into the wet mixture to coat. Pour the mixture into the pie plate and allow to sit while your oven preheats to 350 degrees F.
Once the oven’s hot, place the pie plate on a rimmed baking sheet (to catch drips). Gently place a pie shield along the edges of your pie (or carefully tent crust with aluminum foil) and bake the bread pudding pie for approx. 30 minutes.
Remove the pie shield or foil and bake for an additional 10-15 minutes, or until the center is almost set and the crust and top is lightly golden.
Allow the pie to come to room temperature before cutting into wedges to serve. This is best served the same day, but can be stored in the fridge up to an additional day. It also tastes great warm! Also tastes amazing with whipped cream, chocolate sauce, or caramel.