Use instant vanilla pudding mix rather than cook-and-serve pudding to ensure the filling sets properly.

For a sweeter, slightly crunchy base, substitute a prepared graham cracker crust for the traditional pastry crust.

For a festive spiced variation, use a prepared gingersnap cookie crust.

For a chocolate variation, coat the inside of the crust with a thin layer of melted chocolate and allow it to set before adding the filling.

Add a small pinch of cinnamon or ground cloves for an extra-spiced holiday flavor.

For individual servings, divide the filling among prepared mini pie crusts and refrigerate until firm.

Use alcohol-free eggnog for a family-friendly dessert.

Substitute approximately 2 cups of thawed whipped topping for the 1 cup of heavy whipping cream if preferred.

Homemade eggnog can be used if properly prepared, fully chilled, and thick enough to help the filling set.

For best results, prepare the pie a day ahead and add the whipped cream and nutmeg garnish just before serving.

If the filling is too soft, check the pudding type, liquid measurements, and whipped cream consistency, then refrigerate longer.

Store the pie covered in the refrigerator for up to 3 days. Refrigerate leftover slices promptly in airtight containers.

For longer storage, wrap the chilled pie securely in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator. Freezing may slightly alter the creamy texture.

Serve chilled without reheating, and avoid leaving the pie at room temperature for more than 2 hours.

Nutrition values are approximate per slice and vary depending on the eggnog, pie crust, and garnish used.