Preheat your oven to 350 degrees Fahrenheit and grease a standard bundt pan with butter.
In a large bowl, combine the pumpkin puree, eggs, vanilla, sugar, and vegetable oil in a large bowl and whisk together by hand or with a hand mixer until the mixture is smooth and everything is combined.
Add the flour, baking soda, cinnamon, ginger, cloves and salt.
Stir the dry ingredients into the wet ingredients just until the flour disappears.
Pour the batter into the prepared bundt pan and smooth out the top.
Bake at 350 degrees Fahrenheit for about 45-50 minutes, or until a toothpick inserted into the middle of one side of the cake comes out clean.
When the cake is done, invert the cake pan onto a cooling rack (turn upside down) but don't remove the cake pan until the cake has almost cooled completely.
For the glaze:
Whisk together the powdered sugar and 1 1/2 tablespoons of milk. Add a little bit more milk, a few drops at a time, just until the glaze reaches a thick but runny texture.
When the cake is completely cool, drizzle the glaze over the top of the cake and sprinkle with some candied ginger or a little cinnamon.
Slice and serve.
This pumpkin bundt cake can be frozen (without the glaze) in an airtight container for up to one month. Defrost at room temperature and glaze before serving.