Preheat your oven to 350°F (180°C).

Pour caramel sauce into a steam pudding pan, spreading it evenly across the bottom.

In a blender, combine coconut condensed milk, soy milk, eggs, pumpkin puree, cinnamon, ground ginger, nutmeg, and ground cloves. Blend until smooth.

Pour the blended mixture over the caramel layer in the pan.

Boil water and fill the baking dish halfway up the sides of the steam pudding pan.

Bake for 60 minutes without opening the oven door.

Remove from oven and cool on a wire rack for 1 hour, then refrigerate overnight.

Run a knife around the edges and invert the pan onto a serving plate to serve.