This pumpkin frosting is not just flavored like pumpkin pie, it is pumpkin pie!!
Servings: 12 servings
- 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.
You can skip the step of mixing the pie and load a slice of pie directly into a piping bag for dramatic effect. However, I found that mixing produced a more even result.
As you might guess, this technique works just as well with other similar pies, like sweet potato pie.