Preheat oven to 350 F.

In a medium bowl, whisk together graham crumbs, sugar, and spices.

Dump crust mixture into an ungreased 9" Pie plate.

Spread mixture evenly over the bottom and sides of the pan, pressing gently but firmly to compact the crumb mixture into a crust.

Bake for 10 minutes, allow to cool fully before making the filling.

Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.

In a small saucepan, bring eggnog and milkjust to the start of a boil.

Measure about ¼ cup of the eggnog mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.

Remove saucepan from heat, pour remaining egg mixture into eggnog mixture, whisking constantly. Once fully incorporated and smooth, return to heat.

Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, whisk in butter and rum extract until butter is melted and the mixture is smooth.

Cool to room temperature.

Whisk filling again, pour into the cooled crust, cover with plastic wrap. Chill for 2 hours.

Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.

Combine heavy whipping cream, eggnog, powdered sugar, and rum extract in a mixing bowl. Whip until soft peaks start to form.

Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.

Fold gelatin mixture to cream mixture, then whip until stiff peaks form.

Spread whipped topping over the chilled pie, mounding slightly in the center.