Description
Pumpkin Whipped Cream is a light, fluffy topping infused with the warm spices and comforting flavor of pumpkin. This autumn-inspired twist on classic whipped cream is perfect for topping pies, hot drinks, pancakes, or even as a dip for fruit. With dairy-free and customizable options, it’s a versatile treat that adds festive flair to any dessert.
Ingredients
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1 cup heavy whipping cream (chilled)
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3 tablespoons pumpkin puree
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2 tablespoons powdered sugar (or more to taste)
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1 teaspoon pumpkin pie spice
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½ teaspoon vanilla extract (optional)
Vegan/Dairy-Free Version:
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1 cup full-fat coconut cream (chilled overnight)
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2 tablespoons maple syrup or agave nectar
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2 tablespoons pumpkin puree
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1 teaspoon pumpkin pie spice
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½ teaspoon vanilla extract (optional)
Instructions
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Chill Equipment: Place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes before starting.
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Whip the Cream:
For the classic version, beat the heavy cream on medium-high speed until soft peaks form.
For the vegan version, scoop solidified coconut cream into a bowl and beat until fluffy. -
Add Flavor: Gently fold in pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract. Taste and adjust sweetness or spice as needed.
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Finish & Serve: Continue beating just until stiff peaks form. Be careful not to overmix. Serve immediately or refrigerate for up to 3–4 days in an airtight container.
Notes
Always chill your cream and equipment for best volume.
Avoid over-whipping, which can cause the cream to become grainy or too thick.
For extra stability, add 1 teaspoon of powdered gelatin or instant pudding mix to help it hold shape for longer periods (optional).
Leftover pumpkin whipped cream is great in coffee, oatmeal, or on toast.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert / Topping
- Method: Whipped
- Cuisine: American