Pumpkin pie frosting is not frosting that is kinda sorta like pumpkin pie. It’s not a buttercream with some pumpkin mixed in, or a cream cheese frosting with a dash of pumpkin pie spice. Pumpkin pie frosting is honest-to-goodness pumpkin pie (minus the crust – although you could add that too if you wanted) piped onto cupcakes.
It turns out that pumpkin pie is perfectly pipe-able. Try out this pumpkin pie frosting as the ideal complement for any Fall cupcake flavor. I piped mine onto apple cobbler cupcakes. But, for other Fall cupcake inspiration, check out my top ten Fall cupcake recipes.
To make pumpkin pie frosting, you’ll first need a pumpkin pie. For easier piping, I made a pumpkin pie without a crust. But, if you’ve already got a pie on hand with crust, you can either scoop the pie filling out of the crust or blend the crust into the frosting.
My pumpkin pie isn’t anything fancy. I used the recipe straight off of the can of Libby’s pumpkin. I am reprinting it here (with my own verbiage), just in case you don’t have one on your can.