• Preheat the oven to 350°F. Lightly coat bundt pan with cooking spray or vegetable shortening. Set aside.
• Sift or whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electronic hand mixer, cream the sugar, vanilla Greek yogurt and eggs. Add the pumpkin puree and vanilla, blend until just mixed.
• Slowly add the dry ingredients to the wet ingredients. Do not over mix, this can result in your bread being tough.
• Pour the cake batter into the greased bundt pan. Bake for 1 hour to 1 hour 15 minutes, or until it passes the toothpick test. If the top starts brown, loosely cover with a sheet of aluminum foil.
• Remove the cake and allow it to cool for 10 minutes. Place a serving dish over the top and flip. Knock the top (bottom of the bundt pan) with a knife to loosen the cake inside.

Glaze:

• After the cake has fully cooled, whisk together the powdered sugar with milk and cinnamon until smooth. You might need a little more powdered sugar or milk to make the mixture “drizzle-able”. Drizzle over the Pumpkin Pound Cake. Top with the pepitas while glaze is still tacky.
• Slice and serve with a heaping scoop of vanilla ice cream and a cup of coffee.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.