Pumpkin Pound Cake with Buttermilk Glaze

If you're looking for the perfect fall dessert, stop hunting for it. This incredibly juicy pumpkin pie is one of our favorite cakes of all time. Perfect for any fall holidays-Halloween, Thanksgiving, and beyond-this light pumpkin pie adds just the right amount of zest, balanced by the rich buttermilk flavor (in the mouth-watering icing and in the cake itself). Thanks to a few clever substitutions, this delicious seasonal treat turns out a little easier than the traditional buttermilk pie, but you're unlikely to notice that you're enjoying its perfectly sweet taste and rich texture. Note: By draining the water from the canned pumpkin before adding it to the batter, you won't add too much liquid to the pie, so don't skip this step.
Preheat the oven to 350 degrees.To make the pie, lightly brush a 10-inch-diameter baking dish with cooking spray; sprinkle with 1 tablespoon of flour. Place the pumpkin on 2 layers of paper towels; cover with 2 more layers of paper towels. Let stand for about 10 minutes. Put the peeled pumpkin in a bowl.Put 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer on medium speed for 3 minutes or until smooth. Add the eggs, 1 at a time, beating well after each addition. Add pumpkin and vanilla. Lightly pour 3 cups of flour into dry measuring cups and smooth with a knife. Combine the flour and the next 4 ingredients (with the added salt) in a bowl, mixing well with a whisk. Add the flour mixture and 3/4 cup buttermilk alternately to the sugar mixture, starting and ending with the flour mixture.Spoon the batter onto the prepared pan. Bake at 350 ° C for 55 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack. Remove from the pan and allow to cool completely on a wire rack.To make the frosting, combine 1/3 cup buttermilk and the rest of the ingredients in a small saucepan over medium heat; bring to a boil. Cook for 1 minute or until thickened, stirring constantly; remove from heat. Drizzle the cake with icing.