Recipe(tried): Another version...

This is along the lines of what you asked for, but it is not baked. If you are looking for something different, thought you might enjoy this, too. My husband doesn't care for traditional pumpkin pie, but he loves this.

"Double Layer Pumpkin Pie"

1 graham cracker crust
4 oz. cream cheese, softened
1 cup + 1 Tbsp. cold milk
1 Tbsp. sugar
1 8 oz. Cool Whip
1 16 oz. can pumpkin
2 4 serving vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice

1. In a large bowl, mix cream cheese, 1 tbsp. milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread on bottom of crust.
2. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer.
3. Refridgerate 4 hours. Serve with remaining Cool Whip. Makes 6-8 servings, depending on slice size.