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.
It’s amazing on apple cobbler cupcakes.
You also can’t go wrong with it on ultimate vanilla cupcakes.
For other Fall cupcake inspiration, check out my top ten Fall cupcake recipes.
Pumpkin Pie Frosting
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 15 ounces canned pumpkin pure pumpkin, not pumpkin pie filling
- 12 ounces evaporated milk
- Preheat oven to 425 F.
- In a large bowl, beat eggs.
- Stir in sugar, salt, and pumpkin pie spice.
- Mix in pumpkin.
- Mix in evaporated milk.
- 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.