Pumpkin Whipped Cream
A luscious, easy-to-make Pumpkin Whipped Cream featuring heavy cream, pumpkin puree, pumpkin pie spice, vanilla, and powdered sugar for a perfect fall topping.
4 Servings
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
This Pumpkin Whipped Cream recipe is naturally gluten-free, provided that all ingredients used, particularly the pumpkin puree and pumpkin pie spice blend, are certified gluten-free. Always double-check product labels to ensure no hidden gluten-containing additives are present.