Preheat the oven to 315 degrees. In a stand mixer (if you have it, use a hand mixer if not) beat the cream cheese on low for 10 minutes, scraping the sides throughout.
Add the ricotta and white sugar and beat for another 5 minutes until smooth, scraping the sides throughout. Slowly add the evaporated milk while running the mixer on low, until it is all incorporated.
If using a stand mixer, change to the whisking attachment. Add the pumpkin and whisk together on medium speed.
While the mixer is running on medium-low, add the corn starch, vanilla, cinnamon, ginger, clove, nutmeg, and salt. Turn the mixer off, scrape the side, then turn it back on to medium speed for 2-3 minutes until smooth and uniform.
While the mixer is still running, add the eggs one at a time (crack them into a separate bowl first to ensure no shells get added) and whip until evenly incorporated.