Bring cream cheese and whipped topping to room temperature so they’re easy to mix. Blend together all ingredients in mixer. Pour into pre-made graham cracker crust and freeze for 2 hours. Take out of freezer 30 minutes before serving.
Top with whipped cream and ground nutmeg.
If you have extra filling, pop it into some cups and serve with graham crackers drizzled with chocolate. Pumpkin Mousse. You’re welcome!