3/4 Cup Non-Dairy Margarine
1 Cup Solid-Pack Pumpkin Puree (Canned; not homemade due to the water content)
1/4 Teaspoon Ground Cinnamon
1 Package Vegan Butterscotch Pudding Mix
3 1/2 Cups Confectioner's Sugar
Place the margarine in your stand mixer first, and beat briefly with the whisk attachment until creamy. Add in the pumpkin, and whip the two together until mostly smooth, pausing to scrape down the sides of the bowl to ensure that everything is becoming incorporated. Add in the spices, salt, pudding mix, sugar, and 1/4 cup of the "milk" powder. Start the mixer on the lowest speed to prevent the dry goods from flying out of the bowl, and once the sugar is mostly mixed in, turn up the speed to high.
Continue to scrape down the sides of the bowl as needed, and whip the frosting for a solid 4 minutes. If it seems too loose and/or somewhat grainy/separated, add in another 1/4 cup of "milk" powder. Beat for another 3 minutes, assess the texture, and repeat if needed. Once smooth and stiff enough to spread, apply to your completely cooled cake as desired. Happy Halloween!
©Hannah Kaminsky http://www.bittersweetblog.com