In a large mixing bowl, combine 1 cup canned pumpkin puree and 1 package (3.4 oz) instant vanilla pudding mix.

Stir in 1 teaspoon pumpkin pie spice and 1/2 cup powdered sugar until fully combined.

In a separate bowl, whip 1 cup heavy whipping cream with an electric mixer or whisk until stiff peaks form, about 3-4 minutes.

Gently fold the whipped cream into the pumpkin mixture until evenly blended.

Add 1 teaspoon vanilla extract and stir just until combined.

Cover the bowl and refrigerate for at least 1 hour to chill and set the flavors.

Before serving, gently stir the pumpkin fluff to bring back its texture.

Transfer to a serving dish and serve with graham crackers as dippers.