In a mixing bowl add the dry instant pudding mix, pure pumpkin, and pumpkin pie spice. Use an electric hand mixer to beat until it's well combined.
Stir in the Cool Whip until thoroughly combined and the mixture is fluffy and lighter in color.
Pour the fluff pie mixture into the prepared graham cracker crust and smooth out the top.
Cover the pie with the enclosed plastic lid (from the crust packaging) and refrigerate for at least 6-8 hours or overnight is even better.
When ready to serve, spread the Cool Whip over top the pie OR put it inside a piping bag with a large 1A tip and pipe it around the edges.