Preheat oven to 325F.
Spray a bundt pan with cooking spray.
Cook sugar in a saucepan over medium heat, stirring often, 5 to 7 minutes or until melted and medium-brown in color.
Drizzle the sugar mixture into the bundt pan and then swizzle the sugar around so as to coat the bottom.
Beat cream cheese at medium speed with an electric mixer in a large bowl for 1 minute.
Reduce speed to low, and add eggs and egg yolks, and beat until well blended.
Add all three milks slowly, beating at low speed for 1 minute.
Add pumpkin puree and spices and continue to mix for 1 to 2 minutes (mixture may be slightly lumpy).
Pour mixture over the sugar into the bundt pan.
Place cake pan in a roasting pan and add hot water halfway up sides of cake pan.
Bake for 1 hour 20 minutes or until edges are set (the center will not be set).
Remove from oven. Remove cake pan from water and place on a wire rack and let cool completely for at least 1 hour.
Transfer to the refrigerator and chill for 4 hours or overnight.
Run a knife around edges to loosen, and invert onto a serving platter. The flan will continue to set as it cools and will set completely when it is chilled.