Preheat oven to 350°F.

Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. In a medium bowl, combine the gingersnap crumbs, brown sugar, ginger and melted butter. Stir until fully combined.

Lightly butter or grease a 9” pie pan. Press the crust mixture evenly into the bottom and sides of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust for 10 minutes; remove from oven and let cool.

Using a medium saucepan, add eggnog, sugar, cornstarch, eggs, additional egg yolks, nutmeg and salt; whisk until well combined.

Place over medium heat and cook, stirring often, for 5-10 minutes, or until mixture begins to thicken noticeably and boil. Remove from heat and stir in butter, vanilla and {optional} rum/bourbon.

Pour mixture into the cooled pie crust.

Press plastic wrap to top of filling and refrigerate for at least 4 hours.

Remove pie from refrigerator and spread whipped topping on top.

Before serving, garnish top of pie with gingersnap crumbs.