Break the graham crackers into smaller pieces and pulse in a food processor until they form fine crumbs. Or place the crackers in a sealed plastic bag and crush them with a rolling pin until fine.

Add the graham cracker crumbs and melted butter to a medium mixing bowl and mix until the crumbs are well coated with the butter and the mixture is similar to wet sand.

Press into your springform pan and up the edge about an inch.

Place in the freezer until you’re ready to add the filling.

In a large mixing bowl, combine the pudding mix, eggnog, milk, rum extract, and nutmeg.

Using a hand mixer or stand mixer, beat the ingredients until they’re nice and thick.

Remove your prepared pie crust from the freezer and gently pour the eggnog filling into the middle of the crust.

Using a rubber spatula, spread the pudding mixture even so it sits flat.

Place in the fridge for four hours or until cooled through and set.

Using a frosting bag and Ateco 824 frosting tip, if desired, place dollops of cool whip around the entire edge of the entire pie.

Place a whole star anise in the middle of the pie and prop a few in between every couple of the cool whip dollops.

Sprinkle with a bit of ground nutmeg to finish garnishing.