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+ servings

Pumpkin Pie Frosting

Pumpkin Pie Frosting is creamy, smooth, and silky. Perfect for topping off cupcakes!

Course Dessert
Cuisine American
Prep Time: 5 minutes
Cook Time: 55 minutes
Inactive Time 2 hours
Total Time: 3 hours
Yields: 1 recipe makes enough frosting for 12-18 cupcakes
Recipe by Tessa Arias


  • 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


  1. Preheat oven to 425 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
  2. 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.
  3. 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.

Recipe Notes

From Cupcake Project