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Pumpkin Frosting

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This pumpkin frosting is different – in a good way. It’s not the typical buttercream or a cream cheese frosting with a dash of pumpkin pie spice. No, it’s honest-to-goodness pumpkin pie (minus the crust) that you can pipe onto your desserts.

Pumpkin Pie Frosting

It turns out that, because of its texture, pumpkin pie is perfectly pipe-able. Try out this frosting as the ideal complement to any Fall cupcake flavor.

Ingredients

Labeled ingredient shot of all ingredients in pumpkin pie

All you need to make this frosting is pumpkin pie without a crust. You can use any recipe that you like, but I’ve included an easy one below that works really well. It uses eggs, pumpkin pie spice, pumpkin puree, sweetened condensed milk, and salt.

Make sure that you buy pumpkin puree and not pumpkin pie filling. The cans may look similar, but one is pure pumpkin and the other has additional ingredients already in it.

Tip: You can make the crustless pie with homemade pumpkin puree and get the added benefit of making your own sweet pumpkin seeds! You could then sprinkle some of the toasted seeds on top of the frosting as decoration or mix them into the batter of your cake or cupcakes.

You can buy pumpkin pie spice or make your own. To make your own, mix:

  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

How It’s Made

Start by making a crustless pie. Mix all ingredients well and pour into a pie pan.

Pouring pumpkin pie filling into a pie pan

Bake at 450 F for 15 minutes and then reduce to 350 F for another 40-50 minutes or until a toothpick inserted into the center comes out dry.

Let the pie cool completely, then scoop it out into a mixing bowl. Mix it thoroughly so it is even throughout.

Mixing pumpkin pie in a clear mixing bowl with a white hand mixer

Fill a piping bag with the frosting and decorate your cakes or cupcakes!

Piping pumpkin frosting onto a cupcake

Expert Tips and FAQs

Try this frosting on pumpkin cupcakes, apple cupcakes, or vanilla cake or cupcakes. It’s always a hit!

Can I use the crustless pie technique to turn any pie into a frosting?

This works best with similar pies, like sweet potato, that will hold their form when you slice them.

Can I make this if I already have a pumpkin pie with a crust?

If you already have a pie on hand with crust, you can either scoop the pie filling out of the crust or use a blender to combine the crust and pie filling.

How should I store the frosting?

Store frosted baked goods in the refrigerator and bring to room temperature before serving. The frosting should last 4-5 days in the refrigerator.

Three cupcakes on a white background frosted with pumpkin frosting
Did you make this recipe? Leave a review!

Pumpkin Frosting

This pumpkin frosting is not just flavored like pumpkin pie, it is pumpkin pie!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 12 servings
Calories 130kcal
Author Stefani

Ingredients

  • 14 ounces sweetened condensed milk
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 15 ounces canned pumpkin pure pumpkin, not pumpkin pie filling

Instructions

  • Preheat oven to 425 F.
  • Mix all ingredients in a large bowl until fully combined.
  • Pour into 9″ pie plate (no crust needed).
  • Bake for 15 minutes.
  • Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
  • Remove from oven and leave on counter for two hours before use.
  • Put the crustless pie in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture.
  • Load pumpkin pie “frosting” into a piping bag and spread or pipe onto cooled cupcakes or cakes.

Video

Notes

As you might guess, this technique works just as well with other similar pies, like sweet potato pie.
Store in the refrigerator for up to four days. Bring to room temperature before serving.

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 206mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5643IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg
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