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Pumpkin Pie Frosting


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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.

It’s amazing on apple cobbler cupcakes.

Apple Cobbler Cupcakes

You also can’t go wrong with it on ultimate vanilla cupcakes.

Pumpkin Pie Frosting

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 Pumpkin: 100% Pure, 15 Oz

My pumpkin pie isn’t anything fancy.  I adapted my frosting from the recipe straight off of the can of Libby’s pumpkin.

View on Amazon.com

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Pumpkin Pie Frosting
4.5 from 2 votes
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Pumpkin Pie Frosting

This frosting is not just flavored like pumpkin pie, it is pumpkin pie!!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 3 hours 10 minutes
Servings 12
Calories 104 kcal

Ingredients

  • 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

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.
  10. Put the crustless pie in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture.
  11. Load pumpkin pie "frosting" into a piping bag and spread or pipe onto cooled cupcakes or cakes.

Recipe Notes

You can skip the step of mixing the pie and load a slice of pie directly into a piping bag (as shown in the second photo of this post) for dramatic effect. However, I just found that mixing produced a more even result. Final Tip As you might guess, this technique works just as well with other similar pies, like sweet potato pie!

 

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