Could either of these be it?

Betsy

No Bake Pumpkin Pie

9 in. graham cracker crumb crust
1 envelope Knox unflavored gelatin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
14 oz. can Eagle brand sweetened condensed milk
2 eggs, well beaten
16 oz. can pumpkin (about 2 c.)

In heavy, medium sauce pan, combine gelatin, cinnamon, ginger, nutmeg and salt; stir in milk and eggs. Mix well. Let stand for 1 minute. Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin. Mix well. Pour in prepared crust. Chill for 3 hours or until set. Keep refrigerated.

This is another that I pulled off a recipe collection cd, but the stovetop cooking is just to scald the milk:

Grandma's Thanksgiving Pumpkin Pie

You may want to double these ingredients, in order to use up the entire can of pumpkin and make 2 pies at once.

1 c. half & half
3/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon & 1/4 tsp. nutmeg)
1 c. Libby's pumpkin (1/2 of a 16 oz. can)
1-2 tbsp. sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan

Preheat oven to 450 degrees.

In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the pie. This recipe has been handed down for at least four generations. This is from Laura's great-great grandmother, Ollie Travis John. We have it every year at Thanksgiving and Christmas.