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Pumpkin Whipped Cream

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This delicious Pumpkin Whipped Cream is a creamy, spiced topping that adds a taste of fall to any dessert or beverage. It's easy to make and absolutely irresistible.

pumpkin whipped cream with a spoon in a jar.

Fall is finally here, and that means it's time to indulge in all things pumpkin-flavored. One way to give your whipped cream a seasonal twist is to make pumpkin whipped cream.

The creamy texture and warm spices in pumpkin whipped cream are perfect for this season. Plus, it's an easy and simple recipe to make at home.

I'm totally head over heels for this pumpkin spice whipped cream! I mean, my pumpkin chai tea latte isn't complete without it. Trust me, it's a game-changer - way better than any expensive coffee shop treat. If you're a pumpkin lover, it's the perfect topping this holiday season.

Why You’ll Love Pumpkin Whipped Cream Recipe:

  • Versatile topping: From pies to your morning coffee or latte, it's the best way to elevate your favorite desserts.
  • Fall flavor: It's got pumpkin pie spice, cinnamon, and real pumpkin; all the flavors you can't resist this season.
  • Simple to make: Minimal effort, maximum deliciousness! This whipped cream is ready in a few minutes with simple ingredients and keeps well in the fridge.

Ingredients

*Scroll below for the printable recipe card and ingredient measurements.

ingredients for pumpkin whipped cream.
  • Whipping cream: Use a heavy whipping cream with a fat content of 35%.
  • Pumpkin puree: I recommend using canned pumpkin puree for best results.
  • Powdered sugar: It dissolves easily compared to granulated or brown sugar.
  • Pumpkin pie spice: Make your own pumpkin spice mix, or use a mix of cinnamon, nutmeg, and ginger.
  • Ground cinnamon: I used equal amounts of pumpkin pie spice and ground cinnamon to balance out the flavors.
  • Vanilla extract: Adds more flavor.

How to Make Pumpkin Whipped Cream

*Scroll below for the printable recipe card and ingredient measurements.

whippped cream with other ingredients around it.

Add the heavy whipping cream and vanilla extract to a large bowl and beat with an electric mixer until peaks form. Or use a stand mixer with a whisk attachment.

pumpkin whipped cream with pie spice and sugar in a bowl.

Add the powdered sugar, pumpkin spice, and ground cinnamon and beat until stiff peaks form. Don't overbeat, as the cream will separate.

whipped c ream with pumpkin puree.

Fold the pumpkin puree gently into the whipped cream with a rubber spatula. Do not beat the cream at this point.

pumpkin whipped cream in a bowl with a spatula.

Chill the pumpkin spice whipped cream until ready to use.

Tips For Making The Best Pumpkin Whipped Cream

  • Chill the bowls and beater. This helps whip the cream quickly and is especially useful in warm temperatures. If they're stainless steel bowls, even better.
  • Use cold cream: Start with cold heavy cream straight from the refrigerator. Cold cream whips up much quicker and fluffier than room-temperature cream.
  • Chill the pumpkin puree: I suggest using pumpkin puree that's been chilled for best results.
  • Fine-grain sugar: Use fine-grain or powdered sugar for a smoother texture. Coarse sugar can make your whipped cream grainy.
  • Fresh spices: Use fresh spices for the best flavor.
  • Don't overbeat: Be careful not to overbeat your cream, or it could turn into butter. It should hold soft peaks when it's ready.
pumpkin spice whipped cream with cinnamon sticks and pumpkin puree on the side.

What Can I Use Pumpkin Whipped Cream For?

There are tons of fun ways to use pumpkin whipped cream on your favorite fall desserts! Here are some of my favorites:

  • On a slice of pumpkin pie: Let's be honest, can you ever have too much pumpkin during the holiday season? I don't think so!
  • In your beverages: Swap out your usual whipped cream or marshmallows for a dollop of pumpkin whipped cream in your coffee, lattes, or hot chocolate. It's cozy, warm, and oh-so comforting.
  • On pancakes or waffles: A scoop of pumpkin whipped cream on pancakes or waffles is the ultimate fall treat.
  • On your baked goods: Frost your cupcakes and cakes or top your muffins with this whipped topping.
  • As a dip: Use it as a dip for fruits like apples, pears, or graham crackers. Add some chocolate chips for crunch.

How To Store

Leftovers will stay fresh and delicious in an airtight container or a mason jar in the fridge for up to a week. Make sure to use a dry spoon to serve.

pumpkin spice whipped cream topping in a jar with a spoon.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Absolutely! The quantity of sugar and spices needed to be adjusted, though. Taste and adjust as you go.

Can I use homemade pumpkin puree?

I wouldn't recommend using it; it has too much moisture, which could make the cream break down.

Can I make this dairy-free?

Yes, you can! Substitute the heavy cream with a dairy-free alternative like coconut cream. Just make sure to chill it well before whipping.

How can I tell if I've overbeaten the cream?

If your cream starts looking chunky or curdled, you've gone too far. It should be light, fluffy, and hold a soft peak when lifted with a spoon.

Can I make this ahead of time?

You sure can! Make it ahead for optimal flavor. You can store the whipped cream in an airtight container in the refrigerator for up to a week.

Can I freeze Pumpkin Whipped Cream?

Freezing isn't recommended as it can alter the consistency of the whipped cream once thawed. It's best to enjoy it fresh for the best texture!

Can I make this without pumpkin puree?

Absolutely! Just omit the pumpkin puree and follow the rest of the recipe. You'll end up with a deliciously spiced whipped cream that's perfect for topping off any dessert.

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Recipe

pumpkin whipped cream in a jar.
Print

Pumpkin Whipped Cream

This creamy and fluffy Pumpkin Whipped Cream with real pumpkin and pumpkin spice, is ready in just a few minutes. Great for topping your favorite fall desserts and drinks.
Course Dessert, Drinks
Cuisine American
Keyword pumpkin whipped cream
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 156kcal
Author Farwin Simaak

Equipment

  • Stand Mixer/Hand Beater

Ingredients

  • 1 cup whipping cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 3 tablespoon powdered sugar
  • ¼ cup pumpkin puree*

Instructions

  • Add the heavy whipping cream and vanilla extract to a large bowl and beat with an electric mixer until peaks form. Or use a stand mixer with a whisk attachment.
  • Add the powdered sugar, pumpkin spice, and ground cinnamon and beat until stiff peaks form. Don't overbeat, as the cream will separate.
  • Fold the pumpkin puree gently into the whipped cream. Do not beat the cream at this point.
  • Chill the pumpkin spice whipped cream until ready to use.

Notes

*I recommend canned pumpkin puree. Chill your pumpkin puree for a few hours before using it. You can also skip using the puree and only use spices.
*Chill your bowl and beaters for better results.
Store pumpkin whipped cream in a jar with a lid or an airtight container in the fridge for up to a week.
 

Nutrition

Calories: 156kcal | Total Carbs: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Sodium: 11mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 2173IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.2mg | Net Carbs: 6g

The post Pumpkin Whipped Cream appeared first on Love And Other Spices.


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