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Categories:Viewed: 105 - Published at: 7 years ago
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 2 cups icing sugar
- 13 cup canned pumpkin puree
- 14 cup pumpkin puree
- 14 cup honey
- 18-14 teaspoon allspice (use a 1/4 teaspoon)
- 1 cup whipping cream (unwhipped)
Method
- In a medium bowl beat cream cheese with icing sugar, 1/3 cup plus 1/4 cup pumpkin puree, honey and allspice until light and fluffy (about 3-4 minutes).
- In another bowl beat the whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture in 2 additions.
- Refrigerate any unused frosting, also refrigerate cake after frosing.
