Step 1: Prepare the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, pumpkin pie spice, cinnamon, brown sugar, and vanilla extract. Using a whisk or an electric mixer on medium speed, mix everything together until the ingredients are well combined and smooth. The pudding mix will begin to thicken the pumpkin, giving it a creamy consistency that’s perfect for this pie. Allow the mixture to sit for about 5 minutes so it can set slightly.

Step 2: Fold in the Whipped Topping

Once the pumpkin mixture has thickened a bit, gently fold in the thawed whipped topping using a rubber spatula. Folding instead of stirring will help maintain the light, airy texture of the pie filling. Continue folding until the whipped topping is fully incorporated into the pumpkin mixture and you have a fluffy, well-mixed filling. The color should be a beautiful pale orange, and the texture should be smooth and light.

Step 3: Assemble the Pie

Next, spoon the pumpkin fluff mixture into the pre-made graham cracker crust. Use a spatula to spread the filling evenly across the pie shell, making sure to fill it all the way to the edges. Once you’ve smoothed out the top, cover the pie with plastic wrap and refrigerate it for at least 2-3 hours, or until the filling has set. This step is essential because the chilling time allows the flavors to meld together and the pie to firm up, making it easier to slice.

Step 4: Serve and Garnish

After the pie has chilled, it’s ready to serve! For an extra touch of sweetness and decoration, dollop some additional whipped topping on each slice. You can also sprinkle a bit of cinnamon or pumpkin pie spice over the top for a festive look. If you want to add some crunch, try topping the pie with crushed graham crackers or gingersnap cookies. These small touches make the pie look as good as it tastes!