In a medium bowl mix, the graham cracker crumbs softened butter, and sugar until fully combined. Pour into a 9-inch pie dish and press firmly into the bottom and sides. Chill for at least 30 minutes before filling.
In a large bowl combine the pudding mix, eggnog, nutmeg, and rum extract until thickened.
Gently fold in the cool whip until just combined. Pour into the chilled pie crust.
Chill the pie for at least 4 hours before serving.
Serve with whipped cream and additional ground nutmeg on top.