In a medium bowl, whisk together dry Ingredients (flour, baking powder, baking soda, salt, ginger, cloves, cinnamon, and nutmeg) set aside.
In a stand mixer with a paddle attachment or with a hand mixer and a separate bowl, cream together butter, ricotta and sugar. Add the pumpkin and mix for about 30 seconds or until well combined.
Add in eggs one at a time, scraping excess of sides of the bowl with a rubber scraper.
Mix in dry ingredients, scraping sides of the bowl with a rubber scraper. Mix until well combined or for another 30 seconds.
Pour batter into a buttered 10x5 loaf pan and smooth top with a small spatula. Tap the pan to get rid of air pockets.
Bake in 350F oven for 55-60 minutes or until an inserted toothpick comes out clean.
Allow cake to cool in pan for 15 minutes before removing it.
In a non-stick skillet (preferably with a grill bottom) butter the bottom of the pan while it is hot.
Grill one side of a slice of the pumpkin pound cake for 2 minutes or until a crust is formed on each side. Butter pan again before flipping.
Place a scoop of Maple Gelato on the slice of the pounf cake.
Drizzle with Grade B Maple Syrup.