Whip up this dreamy Pumpkin Whipped Cream with heavy cream, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla!
So, picture this: it’s one of those crisp, chilly fall mornings where your breath fogs up the kitchen window and there’s just this tiny whisper of cinnamon in the air. I had my hands wrapped around a big mug of coffee… and honestly? It felt kinda meh. You know that feeling? Like the coffee is fine but your soul is screaming for something more? Yeah. That was me.
I glanced at the fridge, saw an almost-forgotten can of pumpkin puree, and had a ridiculous idea — what if I just whipped pumpkin right into my cream? Ten minutes (and a whole lot of enthusiastic spoon-licking) later, Pumpkin Whipped Cream was born. And let me tell you, my coffee has never been the same since.
Why You’ll Love This Pumpkin Whipped Cream Recipe?
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Five simple ingredients you probably already have — because we’re not about that 27-ingredient life.
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Ready in 10 minutes flat. Like, you could literally make it during a commercial break.
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Rich, fluffy, and dangerously addictive. You’ve been warned.
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Tastes like fall got cozy in a cloud.
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Customizable! More spice? More sugar? You’re the boss of this bowl.
Ingredient Notes:
Before you dive headfirst into the whipped goodness, let’s talk about what you’ll need:
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Heavy Whipping Cream: Make sure it’s super cold. Like, “shivering in the back of the fridge” cold. Otherwise, it won’t whip properly and you’ll be sad.
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Powdered Sugar: Dissolves like magic. Regular sugar just… doesn’t hit the same.
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Pumpkin Pie Spice: Store-bought works, but if you wanna flex, you can totally mix your own blend.
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Vanilla Extract: Go for the real deal if you can — it makes such a cozy difference.
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Pumpkin Puree: Not pumpkin pie filling. Been there, made that mistake, lived to tell the tale.
How To Make Pumpkin Whipped Cream?
Step 1: Freeze your gear.
Seriously — pop your mixing bowl and beaters into the freezer for 15-20 minutes. Cold tools = fluffy cream.
Step 2: Whip it good.
Pour the heavy cream into the icy bowl. Add powdered sugar, pumpkin pie spice, vanilla, and a tiny pinch of salt. Whip it on medium speed until soft, beautiful peaks form. (About 1-3 minutes if your mixer’s feeling peppy.)
Step 3: Pumpkin time!
Gently fold in the pumpkin puree. Then give it one last whip just until you get stiff peaks. Not “butter” stiff — just dreamy, holds-its-shape, I-wanna-dive-into-this stiff.
Step 4: Taste it.
Maybe it needs a little more sugar? Maybe you want an extra sprinkle of spice? This is your moment of glory.
Want To Save This Recipe?
Step 5: Use it immediately… or eat it straight off the whisk like a champion.
Storage Options:
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Fridge: Store it in an airtight container for up to 2 days. It might deflate a smidge, but a quick whip will perk it right back up!
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Freezer: Dollop scoops onto a parchment-lined tray, freeze them solid, then pop ’em into a freezer bag. You’ll feel like a genius dropping frozen pumpkin whipped cream bombs into hot cocoa all winter long.
Variations and Substitutions:
Because life’s too short to make the same whipped cream every time:
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Extra spicy: Add more cinnamon, ginger, or nutmeg if you want it to punch you in the face with fall vibes.
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Maple Pumpkin Whipped Cream: Sub a little maple syrup for the sugar. Holy wow.
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Boozy version: Sneak in a splash of bourbon or spiced rum for a grown-up twist. (Not that I’d know anything about that.)
What to Serve with Pumpkin Whipped Cream?
Honestly? It’s easier to ask what doesn’t go with this stuff. But here are a few dangerously good ideas:
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Pumpkin pie (obviously)
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Lattes and hot chocolate (major fall vibes)
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Pancakes, waffles, or French toast (hello, weekend brunch hero)
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Apple crisp or pecan pie (yes, yes, and more yes)
Frequently Asked Questions:
Can I make it ahead of time?
Definitely! Just whip it, chill it, and give it a tiny re-whip before serving if it needs it.
What if I don’t have pumpkin pie spice?
No problem! Toss together some cinnamon, nutmeg, ginger, and cloves. (Measurements? I just eyeball it and pray, honestly.)
Can I make it dairy-free?
Yep! Use the thick part from a chilled can of coconut milk instead of heavy cream. It’s dreamy and tropical and fall-ish all at once.
If you’re still reading, I’m gonna assume you’re halfway out the door to grab a can of pumpkin puree. So here’s my final thought: Make the Pumpkin Whipped Cream. Eat it by the spoonful. Live your best fall life.
Would you put it on pie first… or straight onto a cinnamon roll? I’m dying to know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Whipped Cream
Ingredients
- 1 cup heavy whipping cream very cold
- 1/4 to 1/2 cup powdered sugar adjusted to taste
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 cup pumpkin puree
Instructions
Prepare the Equipment:
- Place a large mixing bowl and the beaters of an electric mixer into the freezer. Allow them to chill for approximately 15 to 20 minutes to ensure optimal whipping results.
Whip the Cream Base:
- Remove the chilled bowl and beaters from the freezer. Pour the cold heavy whipping cream into the bowl. Add the powdered sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Whip the mixture on medium speed until medium peaks form, which typically takes between 1 to 3 minutes depending on your mixer’s strength.
Incorporate the Pumpkin Puree:
- Add the pumpkin puree to the whipped cream. Continue to whip on medium speed until stiff peaks form. Be careful not to overwhip, as this can cause the mixture to become overly dense or begin to separate.
Taste and Adjust:
- Taste the finished whipped cream. Adjust the sweetness or spice level to your preference by adding a small amount of additional powdered sugar or pumpkin pie spice if desired.
Serve:
- Use immediately as a topping for pies, cakes, beverages, or any favorite fall-inspired desserts.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
