1-Add the dry pudding mixes and pumpkin: Add the dry pudding mixes and pumpkin pie spice into a large mixing bowl. Stir together with a wire whisk until combined.
2-Add in the heavy cream and pure: Add in the heavy cream and pure pumpkin. Use an electric hand mixer and beat until a thick & smooth mixture forms, about 1-2 minutes. * It’s important to scrape the sides and bottom of the bowl a few times with a spatula so that all of the pudding mix gets incorporated and doesn’t lump.
3-Evenly spread the pumpkin mixture into the: Evenly spread the pumpkin mixture into the graham cracker crust and smooth out the top. Cover with the enclosed plastic lid from the crust and refrigerate for at least 8 hours or up to overnight. * If you want to spread a layer of whipped cream on top of the pumpkin mixture, add that now before refrigeration OR save it for right before serving and spread it on.
4-Serve the pie chilled from the fridge: Serve the pie chilled from the fridge. * Dollop some homemade whipped cream on each slice, spread a layer of whipped cream on top, or pipe it on around the edges. Anything works! * I like to spread a layer of whipped cream on top the pumpkin mixture before I put it in the fridge for 8 hours.