Bring cream cheese to room temperature and line a microwave-safe dish with parchment paper.

Place frozen pumpkin in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 6–7 minutes until soft. Remove skin and mash until smooth.

In a bowl, mix cream cheese until smooth. Add sugar and mix well. Gradually add mashed pumpkin, beaten eggs, heavy cream, pancake mix, and lemon juice, mixing thoroughly after each addition.

Pour the batter into the prepared dish, cover loosely with plastic wrap, and microwave at 600W for 5–7 minutes. Let it sit covered for 3 minutes, then refrigerate for at least 1 hour to set.