Pumpkin Frosting

Basically, take your favorite pumpkin pie recipe and make it without a crust. Then spread or pipe on the cake or cupcake of choice. The consistency and texture is great for this! This would also be a great cake filling to compliment your cake.

• Ready In: 1 hr 5 mins
• Yields: 1 Batch

Ingredients

• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons pumpkin pie spice
• 2  large eggs
• 15  ounces canned pumpkin (not pumpkin pie filling)
• 12  ounces evaporated milk

Directions

1. Preheat oven to 425°F.
2. Beat eggs in a large bowl.
3. Stir in sugar, salt, and pumpkin pie spice.
4. Add pumpkin and mix.
5. Add evaporated milk and mix.
6. Pour into 9" pie plate. Yes, NO crust!
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. Cool before you use it to pipe or spread on your cake.