In a large mixing bowl, whisk together the two boxes of French vanilla instant pudding and the teaspoon of pumpkin pie spice until evenly blended.

Pour in the 1¼ cups of heavy cream and the 1 cup of pure pumpkin into the bowl. Blend the ingredients on medium speed for 1-2 minutes until thick and creamy.

Gently spoon the filling into the prepared graham cracker crust, smoothing the top with a spatula.

Cover the pie and place it in the refrigerator to chill for at least 8 hours, or overnight if possible.

Before serving, optionally spread or pipe the remaining heavy cream on top and add additional toppings as desired.

Slice the pie into wedges and serve each piece chilled from the refrigerator.