Preheat oven to 350°F.

Line the bottom of a 9 x 13 baking pan with nonstick baking spray and set aside. Separate the egg yolks and whites. Beat the whites until very foamy and frothy and set aside.

In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract and bourbon with an electric mixer.

Continue mixing and slowly add the milk and pumpkin puree. Slowly add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves until all the dry ingredients are incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until mixed.

Pour batter into a prepared 9 x 13 baking dish. Bake for 40 minutes, or until a toothpick comes out clean. Allow cake to cool for 25 minutes.

Use a skewer or knife to pierce holes throughout the cake.

Whisk together the sweetened condensed milk, evaporated milk, heavy cream and bourbon in a mixing bowl.

Pour the milk mixture over the cake a little at a time, until it soaks through. Keep doing this until most of the milk syrup is absorbed. Cover the now milk-drenched cake in and refrigerate for at least 2-3 hours before frosting.

For the meringue frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks and set aside. In a separate pan, mix the water, sugar and corn syrup.

Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.

While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites slowly. Continue beating for about five minutes, while beating the eggs pour in the maple syrup.

Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. At this point, you can serve the cake as is or you can lightly torch the top of your meringue with a handheld blowtorch.