Pumpkin Spice Buttercream Frosting Recipe

This homemade pumpkin buttercream frosting made with actual pumpkin puree is certain to get you in the fall spirit. This easy pumpkin spice frosting starts with a pastry cream base for a rich and creamy feel. Serve it on pumpkin cupcakes, chocolate cake, or as a dip for graham crackers! This recipe makes about 6 cups of frosting, so you'll have plenty for filling, frosting, and snacking!

Prep1 hr 30 min
Total Time30 min
Skill LevelIntermediate

Amount6 cups

Ingredients & Tools
Instructions

Instructions

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In a medium heat-proof bowl, whisk sugar and cornstarch together until combined. In a separate medium bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Add pumpkin mixture to sugar mixture, whisking until fully incorporated.
In a medium saucepan, bring milk to simmer over medium heat. Ladle 1/2 cup hot milk into the egg mixture and whisk to combine. Repeat with two more 1/2-cup additions, then pour egg mixture back into the saucepan.
Cook over medium heat, whisking constantly, until custard turns thick and lumpy, about 3-4 minutes. When custard begins to bubble, continue to cook and whisk exactly 2 minutes. Remove from heat and add vanilla and salt; stir to combine.
Spread the custard into a 13 in. x 9 in. baking dish. Let stand uncovered 25 minutes in the refrigerator or 45 minutes at room temperature, until custard cools to 68°F.
In a medium bowl, beat butter with an electric mixer fitted with paddle attachment at medium speed 5 minutes or until fluffy and light in color.
Stir the cooled custard until smooth. Add custard into the butter, one tablespoon at a time, mixing thoroughly until each is combined and scraping sides and bottom of the bowl often.
When the custard is fully incorporated, switch to whisk attachment and whip on medium speed 5 minutes or until the buttercream is light and fluffy.