Hi Carol! The recipe you were talking about with no name was not from me. Anyway, here are two for you. I have not tried these.

Mardi's Thanksgiving Pumpkin Pie

1 Baked Pie Shell, or ginger-snap or graham wafer crust
3 Egg Yolks
1/2 Cup White or Brown Sugar
1 1/4 cup Cooked, Mashed Pumpkin
1/2 Cup Milk
1/2 tsp. Salt
1/2 tsp. Ginger, or less
1/2 tsp. Cinnamon, or less
1/2 tsp. Nutmeg, or less
1 tbsp. Gelatine
1/4 cup Cold Water
3 Egg Whites
1/4 tsp. Cream of Tarter
1/2 cup White Sugar

Beat the yolks, add the 1/2 cup sugar, pumpkin, milk, salt spices; thicken in double boiler, stirring fairly often. Soften the gelatine int he 1/4 cup of cold water. Stir the moistened gelatine into the thickened pumpkin mixture and cool. Beat the egg whites, at room temp., with cream of tarter and 1/2 cup sugar until stiff and glossy; fold into pie shell and let it set. Laurie Bennett's Pumpkin Ring

1/3 Cup Shortening
1 1/3 Cups Sugar
1 Egg
1 Cup Pumpkin, cooked and mashed
1 2/3 Cups Cake Flour
1/4 tsp. Baking Powder
1 tsp. Baking Soda
3/4 tsp. Salt
1/2 Tsp. Cinnamon
1/4 tsp. Ground Cloves
1/3 Cup Water
1/3 Cup Chopped Nuts of choice
2/3 Cup Raisins

Cream the shortening and sugar, beat in the egg & pumpkin. Sift together the flour, baking powder, soda, salt & spices. Beat the flour mixture alternatly with the water into the pumpkin mixture. Stir in by hand the chopped nuts and raisins. Pour into a greased tube pan and bake at 350 F for 50 minutes. Invert and cool on a rack. This nice with a thinner icing running down the sides.
Note: This cake is lighter than most pumpkin cakes.From: More Food That Really Schmecks (Edna Staebler)