Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch Bundt pan.

Cream butter and sugar until light and fluffy. (If using oil, just combine it with the sugar and eggs.) Add eggs and beat well.

Combine dry ingredients (flour, cinnamon, nutmeg, cloves, salt, baking powder and baking soda) in a large bowl. Add egg mixture alternately with the pumpkin and (parve) milk. Mix until combined.

Pour batter into Bundt pan. Bake 45 minutes or until an inserted toothpick comes out clean.

Let cool 15 to 20 minutes, then invert carefully onto a serving plate. Cool completely before glazing. Combine all ingredients for glaze in a bowl and stir until smooth. Drizzle over cooled cake.