Ingredients

The following ingredients have 4 Servings
  • ½ cup sugar
  • 1 block cream cheese, softened (8 ounce )
  • 2 large eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • 1 ½ cups milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup fresh pumpkin puree (or canned )
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Instruction

  • Preheat oven to 325 degrees F. Spray a bundt pan with cooking spray.
  • Cook sugar in a saucepan over medium heat, stirring often, 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan and then swizzle the sugar around so as to coat the bottom.
  • Beat cream cheese at medium speed with an electric mixer in a large bowl for 1 minute.
  • Reduce speed to low, and add eggs and egg yolks, and beat until well blended.
  • Add all three milks slowly, beating at low speed for 1 minute.
  • Add pumpkin puree and spices and continue to mix for 1 to 2 minutes. Mixture may be slightly lumpy. Pour mixture over the sugar into the bundt pan.
  • Place cake pan in a roasting pan and add hot water halfway up sides of cake pan.
  • Bake for 1 hour 20 minutes or until edges are set (the center will not be set).
  • Remove from oven; remove cake pan from water, and place on a wire rack and let cool completely for at least 1 hour.
  • Then transfer to the refrigerator and chill for 4 hours or overnight.
  • Run a knife around edges to loosen, and invert onto a serving platter.