Prepare the crusts:
Set out your graham cracker crusts so theyāre ready for filling. No need to bake or prepāthese are ready to go!
Make the cream cheese base:
In a medium mixing bowl, blend the softened cream cheese with the granulated sugar and one 8-ounce tub of whipped topping. Use a hand mixer and beat until smooth and fluffy, about 2ā3 minutes.
Fill the bottom layer:
Divide the cream cheese mixture evenly between the two graham cracker crusts. Use a spatula to smooth it out into an even layer.
Mix the pumpkin layer:
In a separate bowl, whisk together the instant vanilla pudding mix and milk until slightly thickened (about 1 minute). Then add the canned pumpkin, cinnamon, nutmeg, and pumpkin pie spice. Stir until fully blended and smooth.
Add the pumpkin layer:
Spoon the pumpkin mixture over the cream cheese layer in each crust. Spread gently with a spatula to create an even top layer.
Top with whipped cream:
Use the second tub of Cool Whip to top each pie. Spread evenly or dollop as desired. For a beautiful finish, sprinkle with extra pumpkin pie spice or a dusting of cinnamon.
Chill:
Refrigerate the pies for at least 2ā3 hours before serving to allow them to fully set and chill.
