In a large bowl, combine Bisquick mix, & 1 tsp pumpkin pie spice. In a medium bowl, whisk together 2/3 cup milk, 2 eggs, pumpkin & 1 tsp vanilla. Add dry ingredients to wet, mixing ONLY until just combined.
Heat griddle to about 325 F. Pour batter by 1/3 cupfuls onto griddle. Cook until edges appear dry, about 2 minutes, then turn & cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
Lightly butter a 13 X 9-inch baking dish. Spread each cooled pancake with cream cheese, then cut in half & place cut side down into baking dish.
Filling
In a large bowl, beat 6 eggs, 1 1/2 cups milk, cream, sugar & 1 Tbsp vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
Topping
When ready to bake, preheat oven to 350 F. Remove baking dish from refrigerator. In a small bowl, mix flour, brown sugar & 1/2 tsp pumpkin pie spice. Cut in butter with a pastry blender or finger tips until the size of small peas. Sprinkle on top of pancakes in baking dish.
Bake about 1 hour or until topping is golden & filling is set. If topping browns to quickly, cover with foil. Allow to stand 15 minutes before serving.