Pumpkin Pie Frosting is creamy, smooth, and silky. Perfect for topping off cupcakes!
Don’t let the title of this post fool you. This post features a recipe for pumpkin pie frosting, literally. You bake a crust-less pumpkin pie, let it cool, then stuff it in a piping bag. It’s awesome. Sadly I can’t take the credit for this stroke of genius. The idea comes from Cupcake Project, a blog you probably already know about and if you don’t, go check it out!
You may have noticed a little lack of regular posting this week here. It’s because I was busy buying a new(er) car. Yay! A car that doesn’t have chipped paint or broken power locks. It’s nice to have nice things. Although I’m a little sad to retire my first and only car, the car that drove me around safely for the last four and a half years, I’m definitely happy to have something nicer and newer. Not sure I’ll be as happy when the bill comes in the mail, though.
P.S. – the cupcake recipe I used to test this frosting was this chocolate one. It tastes fabulous with pumpkin.
Taste: Sweet with a spicy warmth and pumpkin goodness.
Texture: The frosting is creamy, smooth, and silky.
Ease: Definitely different from your average frosting, but in the best way. The pie takes way more time to bake than it does to actually make or even frost. Also, you can make the pie ahead of time.
Appearance: Use a pastry bag and a decorating tip for prettiest results. How fun is it to tell people that’s not any old frosting, it’s literally pumpkin pie frosting!
Pros: Fun, creative twist on classic fall flavors.
Would I make this again? Yes.
How to make Pumpkin Pie Frosting
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 large eggs
15 ounces pumpkin puree
12 ounces evaporated milk
Preheat oven to 425 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
In a small bowl combine sugars, salt, cinnamon, ginger, nutmeg, and cloves. In the bowl of an electric mixer beat eggs. Stir in sugar-spice mixture and pumpkin puree. Slowly add evaporated milk. Beat to combine.
Pour filling into prepared pie plate. Bake for 15 minutes. Reduce heat to 350 degrees and continue baking for another 35-40 minutes, or until a toothpick inserted comes out clean. Let cool completely at room temperature for about 2 hours. Can be made ahead of time and stored in the fridge; let come to room temperature before filling. Once pumpkin pie is cooled, remove to a large bowl. Beat with an electric mixer on medium speed for thirty seconds.
From Cupcake Project
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