1. 1   Preheat oven to 350 degrees
2. 2   Grease and flour a 12-cup bundt pan. Set aside.
3. 3   In a medium bowl sift together cake flour, pumpkin pie spice, baking powder and salt. Set aside.
4. 4   In a separate bowl, whisk egg whites until soft peaks form. Set aside.
5. 5   In the bowl of a stand mixer, on medium speed, beat butter and pumpkin puree until well combined. Add Zing ™ Baking Blend and continue to mix until fully incorporated. Stir in vanilla extract.
6. 6   Reduce mixer speed and alternate adding flour mixture and milk in 3 additions, mixing well between each addition.
7. 7   Fold in egg whites.
8. 8   Pour batter into prepared pan an bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes before turning out onto a plate.

To make the glaze

1. 1   One tablespoon at a time, add heavy cream to powdered sugar, whisking until desired consistency is achieved. Pour over warm cake.
2. 2   Allow to cool completely.