Pumpkin Pie Frosting | Cupcake Project

Pumpkin Pie Frosting


Pumkin Pie Frosting

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.

How To Make Pumpkin Pie Frosting

Emile Henry 9-Inch Pie Dish, Cerise Red

 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.

View on Amazon.com

Libby's 100% Pure Pumpkin 15 oz

My pumpkin pie isn't anything fancy.  I used the recipe straight off of the can of Libby's pumpkin.

View on Amazon.com

I am reprinting it here (with my own verbiage), just in case you don’t have one on your can.

Pumpkin Pie Frosting

Pumpkin Pie Frosting

Ingredients

  • 3/4 C sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 2 large eggs
  • 15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling)
  • 12 oz evaporated milk

Instructions

  1. Preheat oven to 425 F.
  2. In a large bowl, beat eggs.
  3. Stir in sugar, salt, and pumpkin pie spice.
  4. Mix in pumpkin.
  5. Mix in evaporated milk.
  6. Pour into 9" pie plate (no crust needed).
  7. Bake for 15 minutes.
  8. Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
  9. Remove from oven and leave on counter for two hours before use.

Notes

While you can load a slice of pie directly into the piping bag (as shown in the second photo of this post), I found that the pie piped better if I put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into my bag.

Final Tip

As you might guess, this technique works just as well with other similar pies, like sweet potato pie!

http://www.cupcakeproject.com/2010/10/pumpkin-pie-frosting.html

 

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41 Responses to Pumpkin Pie Frosting

  1. TuTu Cupcakes October 19, 2010 at 10:09 am #

    LOVE this idea–tasty inspiration!

  2. Sourkraut October 19, 2010 at 10:15 am #

    What a delicious-sounding idea!

  3. Heather I. October 19, 2010 at 10:35 am #

    What a smart idea, I love it! A cute way to incorporate pure pumpkin pie on random treats. I bet it’d be good frosted on a sugar cookie, too!

  4. Cupcake Activist October 19, 2010 at 10:48 am #

    Yummy! I like Heather’s idea of putting the frosting on sugar cookies.

  5. sinfullyspicy October 19, 2010 at 10:49 am #

    what a beautiful and cute idea.Like the color of your frosting a lot

  6. Pumpkin October 19, 2010 at 10:57 am #

    Genius! If there was a noble peace prize for spreading the joys of pumpkin, you would have my vote. So brilliant!

  7. Cathy October 19, 2010 at 5:35 pm #

    I also made extra pumpkin pie filling (for our Canadian Thanksgiving) and I baked in in 4×8″ pyrex dishes. We then used the filling in crepes. It worked out really well.

  8. Holly Hatam October 20, 2010 at 3:59 am #

    This will be perfect for my Halloween party…thank you!

  9. holly October 20, 2010 at 9:33 am #

    This is genius!! I cant wait to try this out on some chocolate pumpkin cupcakes!

  10. Jennifer October 20, 2010 at 6:59 pm #

    Oh my goodness this is brilliant!!!

  11. ButterYum October 21, 2010 at 7:36 am #

    What a scream – I love it!!!

    :)
    ButterYum

  12. Kathryn October 21, 2010 at 11:20 am #

    Hey! Just stopping by to let you know we’re giving away a signed Sandra Lee cookbook with 1,001 recipes over at Chew on That! We’d love for you to enter! The giveaway ends on Halloween, so hurry over! :)

  13. Disneypal October 21, 2010 at 1:20 pm #

    What a brilliant idea !

  14. michellery October 30, 2010 at 9:05 am #

    saw this post and knew i had to make it. so i am, right now. thank you so much for the idea. i knew i wanted to make pumpkin pie cupcakes but was at a loss!

  15. Becki Sue November 7, 2010 at 4:35 pm #

    Thank you for this wonderful idea!! I made a pumpkin tart yesterday and had some extra pumpkin filling. So today I baked it up, chilled it, stirred it up, and then plopped it right into my piping bag. It piped wonderfully!! I’m thinking about using this frosting to top gingerbread cupcakes for Thanksgiving.

  16. meettheswans.com November 9, 2010 at 11:08 am #

    I am thinking about using this idea on cupcakes for a wedding this weekend, but I’m not sure how many pies that would be!! How many cupcakes were you able to frost with one pie?

    - Krista

  17. Stef November 9, 2010 at 4:30 pm #

    Meet The Swans – If I recall correctly, I think I used about 3/4 of a pie for 12 cupcakes.

  18. Allison November 18, 2010 at 4:01 pm #

    Once frosted, would these cupcakes need to be refrigerated, or would they be okay at room temperature? I’m thinking of making these to send to work for my husband’s co-workers, so I just wanted to know how to store them first. Thanks! :)

  19. Stef November 22, 2010 at 9:34 am #

    Allison – Technically (food-safety wise), you should prob refrigerate them. But, I kept them at room temp for several days and they were just fine.

  20. nomi September 22, 2011 at 6:45 am #

    Your inspiration lives on! You’ll love what Molly did at Cakestacks. I’m loving/baking/eating my way through your blog now!

  21. Lyndsey October 21, 2011 at 12:26 pm #

    Found you on pinterest…what a brilliant idea. I’m living in New Zealand and there is no canned pumpkin to be found. Could I sub in plain pureed pumpkin, or would I need to add anything to it? Thanks!!

  22. Stef October 23, 2011 at 6:11 pm #

    Lyndsey – Your plain pureed pumpkin will work perfectly.

  23. pacegirlno3 November 2, 2011 at 1:56 pm #

    I love this idea! My mom always refrigerates her pumpkin pie, but I know other people who do not. What’s your verdict…do pumpkin pie topped cupcakes need to be kept in the refrigerator to be food safe?

  24. Stef November 6, 2011 at 7:41 pm #

    pacegirlno3 – I kept mine in the fridge.

  25. Kaytsen February 11, 2012 at 10:49 pm #

    I just made the cup cake part of this and it is great! It was my first time working with Lemon Extract…I’m a newby at all this baking stuff, but these turned out so wonderful! I love the apple cobbler part of this. Now I am waiting for my pumpkin pie to cool and tomorrow we will have yummy cupcakes after dinner. Thanks!!

  26. Kaylee November 16, 2012 at 12:21 am #

    Thanks for your blog, I just subscribe your blog. This is a nice blog..
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  27. Toodie September 1, 2013 at 1:30 pm #

    Ok, I NEVER NEVER NEVER would have thought to use pumpkin pie as a frosting, but WHY NOT!! It’s one of my favorite things to eat so what a brilliant idea! I will definitely be doing this. Is it ok to tell you how much I love you for showing this?

    • Stef September 3, 2013 at 10:24 pm #

      Thanks Toodie! I’d so glad that you love the idea! :)

  28. Michelle September 19, 2013 at 6:08 am #

    LOVE this idea! I just started a blog and have been searching for pumpkin recipes. Going to have to test this one out it sounds amazing!!

  29. rachel October 11, 2013 at 9:23 am #

    does it work better when baked first and then spooned into piping bags? or raw?
    thanks

    • Stef October 11, 2013 at 7:09 pm #

      Baked first.

  30. DearVagina.com October 16, 2013 at 5:08 pm #

    Looks and sounds yummy. I love everything with pumpkin in it. I just finished making pumpkin cookies. I recently found out how healthy pumpkin actually is. Great article.

  31. Elizabeth November 19, 2013 at 7:36 pm #

    This is such a GREAT idea! (: I like to mail cupcakes across the US. Would i be able to freeze them and then ship them? Or should i ship them without freezing?
    Thank you! (:

  32. Laurie December 2, 2013 at 4:48 pm #

    This is an amazing idea. I wish I thought of it. I used it for Thanksgiving cupcakes. If you’d like to see how they came out, I posted a photo on my blog, frostingandasmile.com.

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