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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Recipe Rating




60 comments:

  1. Barbara C. Petersonsays:

    Hi Stef!
    Can you recommend a dairy-free alternative to the sweetened condensed milk?

  2. Patricia Robertssays:

    I’m trying to go to the flower pot you have the dum dums in an it keep showing pumpkin pie

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  25. Lauriesays:

    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.

  26. Elizabethsays:

    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! (:

  27. DearVagina.comsays:

    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.

  28. rachelsays:

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

  29. Michellesays:

    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!!

  30. Toodiesays:

    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?

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  32. Kaytsensays:

    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!!

  33. Stefsays:

    pacegirlno3 – I kept mine in the fridge.

  34. pacegirlno3says:

    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?

  35. Stefsays:

    Lyndsey – Your plain pureed pumpkin will work perfectly.

  36. Lyndseysays:

    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!!

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  38. Stefsays:

    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.

  39. Allisonsays:

    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! :)

  40. Stefsays:

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

  41. meettheswans.comsays:

    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

  42. Becki Suesays:

    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.

  43. michellerysays:

    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!

  44. Disneypalsays:

    What a brilliant idea !

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  46. ButterYumsays:

    What a scream – I love it!!!

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  47. Jennifersays:

    Oh my goodness this is brilliant!!!

  48. hollysays:

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

  49. Holly Hatamsays:

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

  50. Cathysays:

    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.

  51. Pumpkinsays:

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

  52. sinfullyspicysays:

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

  53. Cupcake Activistsays:

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

  54. Heather I.says:

    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!

  55. Sourkrautsays:

    What a delicious-sounding idea!

  56. TuTu Cupcakessays:

    LOVE this idea–tasty inspiration!

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