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Pumpkin Frosting on vanilla cupcakes
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4.5 from 2 votes

Pumpkin Frosting

This pumpkin frosting is not just flavored like pumpkin pie, it is pumpkin pie!!
Prep Time10 mins
Cook Time1 hr
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 104kcal
Author: Stefani


  • 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.


Calories: 104kcal