Prepare the crust (if making homemade): Pulse 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar. Press into a 9-inch pie dish. Chill 20 minutes to set. If using store-bought, move to the next step.

Whip the cream: Using a cold bowl and beaters, whip heavy cream with a pinch of sugar until medium peaks form. Set aside. If using whipped topping, keep it chilled until folding in.

Make the eggnog pudding base: In a large bowl, whisk cold eggnog with the instant pudding mix for about 2 minutes, until thickened. Let it sit 3–5 minutes to fully set.

Beat the cream cheese: In a separate bowl, beat softened cream cheese with granulated sugar, 1/2 teaspoon vanilla, 1/4 teaspoon ground nutmeg, a pinch of cinnamon, and a pinch of salt until smooth and fluffy.

Combine the mixtures: Beat the eggnog pudding into the cream cheese mixture until smooth and uniform. Taste and adjust spices—add more nutmeg for warmth or a drop of rum extract for a holiday twist.

Fold in the whipped cream: Gently fold the whipped cream (or whipped topping) into the eggnog filling in two additions. Keep your strokes light to maintain volume. The filling should look airy and creamy.

Fill the crust: Spoon the mixture into the chilled crust and smooth the top with an offset spatula. Sprinkle a light dusting of nutmeg over the surface.

Chill to set: Cover loosely and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice cleanly.

Garnish and serve: Before serving, add whipped cream swirls, white chocolate shavings, or crushed cookies. Slice with a sharp knife wiped clean between cuts.