• Prepare a 9-inch pie plate by spraying it lightly with cooking spray. Set aside. 

  ^{* You can also skip the crust steps below and just use a store-bought ready crust graham cracker crust instead of homemade. It's the 6 oz size graham cracker crust (not the 2 extra servings one).}

Make The Graham Cracker Crust

• Add the graham crackers and light brown sugar into a food processor. Process on high until it's in fine crumbs.
  12 whole graham crackers, 3 tablespoons packed light brown sugar
• With the processor running on low speed, slowly add the melted butter and pulse until the crumbs are well coated.
  1/2 cup (1 stick) butter
• Pour the crumbs into the prepared pie crust and very firmly press them into the bottom and up the sides. Cover the pie loosely with plastic wrap or a lid and place it in the freezer for 15 minutes. 

Make The Eggnog Pudding Pie

• In a large mixing bowl, whisk together the instant pudding mix and eggnog until it's thickened and combined. Let it sit for about 3 minutes so it can thicken even more. 
  1 box (3.4 oz) instant vanilla pudding, 1½ cups eggnog
• Add in the Cool Whip and stir with a rubber spatula until everything is evenly combined. 
  8 ounces Cool Whip
• Spread the creamy filling into the graham cracker crust and smooth out the top. Cover the pie with a lid, or plastic wrap, and refrigerate for at least 8 hours or up to 24 hours ahead of time is preferred. 
• Serve the pie chilled from the fridge. Garnish with a touch of ground nutmeg and/or additional whipped cream if wanted.