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Add the dry pudding mixes and pumpkin pie spice into a large mixing bowl. Stir together with a wire whisk until combined.
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.
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.
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!