Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or non-stick spray.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and evaporated milk until smooth.

Pour the melted butter into the pumpkin mixture, then add the eggs one at a time, whisking well after each addition.

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ginger, cloves, and salt. Gradually incorporate into the wet mixture.

In another bowl, whisk together the sweetened condensed milk, remaining eggs, and vanilla extract until smooth.

Pour the cake batter into your prepared pan, then gently pour the custard mixture over it.

Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool completely in the pan before transferring it to the refrigerator for at least 2 hours or overnight.

Prepare the caramel sauce by cooking sugar and water in a saucepan over medium heat until it turns amber. Whisk in butter and heavy cream.

Once the cake is chilled, drizzle caramel over the top, cut into squares, and serve.