Preheat oven to 350 F. Mix graham cracker crumbs, 3 Tbsp sugar, and salt in a medium bowl to blend. Add melted butter and stir to coat well. Press crust into a 9-inch diameter glass pie dish. Bake for 5 minutes. Cool completely.

Add marshmallows and eggnog to a double boiler or a glass bowl over a steaming pot of water. Fill the bottom pot with a few inches of water and boil on medium-high heat.

Heat marshmallows and eggnog, stirring occasionally, until marshmallows are completely dissolved. Immediately remove from heat, and allow to Cool.

Once cool, whisk in 1/4 tsp nutmeg until completely combined and smooth.

Whip 1 cup heavy cream until stiff peaks are formed. Fold into cooled marshmallow mixture until fairly smooth.

Pour into pie crust, cover, and freeze for at least 4 hours or up to 2-3 months.

Combine 1 1/2 cups heavy whipping cream, 1 1/2 Tbsp sugar, 1/2 Tbsp honey, 1 tsp vanilla, 1/4 tsp cinnamon, and 1/4 tsp nutmeg in a mixing bowl. Whip on high until stiff peaks form.

Once ready to serve, remove the pie from the freezer and allow it to soften for 5-15 minutes so it is easier to slice. Time will vary depending on room temperature. Spread whipping cream on top. This can be one big mound of whipping cream, or you can add some to a pastry bag and decorate as shown. You may have some extra cream. Garnish with a sprinkle of nutmeg and enjoy.