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.
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.
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.
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.
Fill a piping bag with the frosting and decorate your cakes or cupcakes!
Expert Tips and FAQs
This works best with similar pies, like sweet potato, that will hold their form when you slice them.
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.
Store frosted baked goods in the refrigerator and bring to room temperature before serving. The frosting should last 4-5 days in the refrigerator.
- 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
- 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.
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