Eggnog Cream Pies!!!!

I was wanting to fix something different for our Thanksgiving meal and found this recipe on Taste of Home.
They were delicious and a big hit!
I used graham cracker crust instead of regular crust to help cut back on time.

Ingredients
2 unbaked pastry shells (9 inches)
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
3-3/4 cups cold eggnog
3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional ground nutmeg
Directions
•Line unpricked pastry shells with a double thickness of heavy-duty
foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
longer. Cool on wire racks.

•In a small bowl, beat the cream cheese, confectioners' sugar,
allspice and nutmeg until smooth. Fold in the 8-oz. carton of
whipped topping. Spoon into crusts.

•In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set. Spread over cream cheese
layer. Top with remaining whipped topping; sprinkle with additional
nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2
pies (8 servings each).