Preheat oven to 350°.

Sift together powdered sugar, flour, salt, cinnamon, ginger, nutmeg and cloves about 3 to 4 times. Do not skip this step.

In a stand mixer with the whisk attachment beat: egg whites, cream of tartar and vanilla on medium-high speed. Slowly add in the organic sugar. After about 5 minutes, soft peaks will form. Next turn mixer on high speed and beat until peaks are stiff and glossy. Transfer to a large wide bowl.

Add flour mixture and pumpkin in about 4 different batches, folding in gently with a rubber spatula. Don't be aggressive here, or you could potentially deflate the meringue! Make sure all the flour is evenly distributed. It's okay if there are a few pockets of pumpkin.

Put in a 10” ungreased tube pan with the bottom lined with parchment paper. Smooth top with a spatula & bake for 50 minutes on the middle rack. Cake will be golden brown once baked completely and should spring back when touched.

Invert cake pan on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. Serves 12.