In a saucepan over low to medium-low heat, combine the large vegan marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently until everything melts together into a smooth mixture.

Transfer the pumpkin mixture to a mixing bowl and let it cool down to room temperature for about 30 minutes.

Gently fold the thawed Cool Whip into the cooled pumpkin mixture until fully incorporated.

Pour the lightened pumpkin filling into the graham cracker crust and spread it out evenly.

Cover the pie and place it in the fridge for at least 8 hours or overnight to chill.