Place the graham crackers in a food processor and turn on motor to crush to fine crumbs.

Add both sugars and melted butter and pulse to combine.

Press into a 10” pie plate up to and over the edge, making sure the crust is pressed firm.

Place the crust in the freezer while you prepare the filling.

In the bowl of a stand mixer with the paddle attachment, beat cream cheese for two minutes until light and fluffy. Add the cinnamon and nutmeg and beat again.

Add the sweetened condensed milk and mix. Scrape the sides and paddle and mix again.

Change from a paddle to a whisk and add the eggnog and beat to combine into a smooth consistency, scraping the sides once or twice.

With mixer running on low, add both boxes of mix and keep whisking for two minutes on medium.

Let that mixture sit while you whip the cream.

In a medium bowl, whisk the heavy cream to stiff peaks. Alternatively, you could scrape the eggnog mixture into a large bowl and clean the stand mixer bowl and whip the cream that way.

Either way, once the cream is whipped, fold into the eggnog mixture then spoon into the frozen crust.

Smooth the top and place the pie into the freezer to set.

When ready to serve, pull from the freezer and slice into eight slices and dust the top with nutmeg or cinnamon for garnish.