1 (15 ounce) can pumpkin puree
4 ounces cream cheese
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg, or to taste
1 cup milk
3/4 cup spiced rum
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Beat pumpkin, cream cheese, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth and creamy. Mix milk, rum, and vanilla pudding mix into pumpkin mixture until combined; fold in whipped topping until blended.
Freeze pudding until set, 10 to 15 minutes. Spoon 2 tablespoons pudding into each glass.