Andy is correct. You can buy just plain canned pumpkin. It's usually labeled "solid-pack" pumpkin, which means that the only thing in the can is pumpkin. No spices.
The other canned pumpkin product may be labeled pumpkin pie mix or pumpkin pie filling. They contain pumpkin and assorted spices such as cinnamon, cloves, ginger, etc., which are in many pumpkin pie recipes.
Until recent years I absolutely detested any baked pumpkin pie. I think that's because I was raised on a no-bake version, which I'll post below. I've served it to people who don't care for pumpkin pie of any type and they loved it. This recipe has been in my family for over 50 years and it is delicious. Enjoy!
KATIE’S MARSHMALLOW PUMPKIN PIE
1 (9-in.) baked pie shell
½ lb. marshmallows or 32 large marshmallows
1 (16-oz.) can solid-pack pumpkin
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. salt
1 cup heavy cream
Sweetened whipped cream, for serving
In the top of a double boiler, combine marshmallows, pumpkin, cinnamon, ginger, and salt. Over simmering water, heat and stir mixture until marshmallows are completely melted. Remove from heat and allow to cool at room temperature until completely cool. Set aside.
In a large bowl, whip cream until it holds soft to firm peaks. Fold into pumpkin mixture and turn into baked pie shell. Refrigerate overnight. Serve topped with a dollop of whipped cream.
To prepare in the microwave, place the ingredients in a 2-quart microwave-safe bowl and microwave on MEDIUM power for 4 minutes. Stir and continue to microwave on MEDIUM power, at 4-minute intervals, until the marshmallows are melted.
When the marshmallows are melted, proceed as the recipe directs.