Vegan Pumpkin Mousse Pie

1 Preheat the oven to 350 degrees(F).
2 In a large mixing bowl, stir together the graham cracker crumbs, the vegan butter and the brown sugar. The crumbs should be moist and hold together if pressed together. 
3 Pour the graham crackers into a standard 9 inch pie pan. Press down the crumbs evenly all around the pan to form the crust. I like to use a cup to press them in firmly.
4 Bake the crust for 10-15 minutes or until the crust is firm and very brown. Remove and let the crust cool completely. 
5 While the crust cools, make the filling. Using a hand mixer or stand mixer, combine the vegan cream cheese, pumpkin, powdered sugar and vanilla. Mix together until fully combined. 
6 Now fold in the vegan whipped topping, cinnamon, salt and nutmeg. Fold gently until fully combined.
7 Once the crust has completely cooled, scoop the filling into the crust, smooth it out, then place in the fridge. 
8 Chill for at least 4 hours, but overnight is best. Serve with extra whipped topping or spices. Keep refrigerated.