Beat together the pumpkin puree and the palm oil shortening until well blended and creamy
Add powdered sugar 1/2 cup at a time to the pumpkin blend and beat with a hand mixer after each addition until well blended
Beat in the vanilla and salt
Use to frost the cupcakes after they have completely cooled
*If you don't want to use palm oil, you can use completely softened dairy free butter and omit imitation butter flavor. You may need to add a bit more powdered sugar to get the stiffness/structure in the frosting that you prefer.