2 1/4cupgraham crackersfinely crushed (I used two whole sleeves of crackers. It makes a LOT, but that way you have enough to go with all the filling)
3tablespoonslight brown sugar
25.1 oz pkgvanilla instant pudding mix
Using a chilled bowl and mixers, whip the whipping cream, vanilla and powdered sugar together until you have a bowl of beautiful, fluffy whipped cream. Turn it upside down to make sure that it's whipped enough. Put in the refrigerator to chill until you're finished with the pie.
Melt the butter in a large mixing bowl. Add the crushed graham cracker crumbs.
Put in the brown sugar, cinnamon, and nutmeg into the bowl of melted butter and crumbs. Stir until all combined and put into a 9 inch pie pan.
Start forming and pressing the crumb mixture down into the pie pan, and up along the sides (go ahead and use your fingers-just wash up first.) :) Set the formed crust into the refrigerator to harden up the butter that was used in it. Time to start on the filling!
In a large mixing bowl, pour in the eggnog and vanilla pudding mixes. Start mixing on low for about 1 minute. Sprinkle in the cinnamon and nutmeg. Mix on high for another minute to 2 minutes. It will begin to thicken up. (Mine thickened quickly-don't overmix)
Get out your pie crust from the refrigerator and pour in the creamy eggnog mixture. Spread around to the edges. Cover with the fresh whipped cream. Garnish with a sprinkle of cinnamon and nutmeg.
Set back into the refrigerator until ready to serve. For best results, chill for at least 1 hour.