Make The Graham Cracker Crust
1-Prepare a 9-inch pie plate by spraying: Prepare a 9-inch pie plate by spraying it lightly with cooking spray. Set aside.
2-Add the graham crackers and light brown: Add the graham crackers and light brown sugar into a food processor. Process on high until it’s in fine crumbs.
3-With the processor running on low speed,: With the processor running on low speed, slowly add the melted butter and pulse until the crumbs are well coated.
4-Pour the crumbs into the prepared pie: 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
5-In a large mixing bowl, whisk together: 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.
6-Add in the Cool Whip and stir: Add in the Cool Whip and stir with a rubber spatula until everything is evenly combined.
7-Spread the creamy filling into the graham: 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.
8-Serve the pie chilled from the fridge: Serve the pie chilled from the fridge. Garnish with a touch of ground nutmeg and/or additional whipped cream if wanted.