Pumpkin Whipped Cream

Pumpkin Whipped Cream is a light and fluffy topping infused with the warm flavors of pumpkin spice and real pumpkin puree.

It’s the perfect addition to your favorite fall desserts, from pies and cheesecakes to hot cocoa and lattes. This easy recipe comes together in minutes and will elevate any treat with a touch of seasonal flavor.

Kitchen Equipment Needed

• Mixing bowl
• Electric mixer or whisk
• Measuring spoons

Ingredients Overview

• Heavy cream: The base of the whipped cream, providing richness and volume.
• Pumpkin puree: Adds a subtle pumpkin flavor and a hint of natural sweetness.
• Pumpkin pie spice: A blend of spices like cinnamon, nutmeg, and cloves enhances the fall flavor.
• Powdered sugar: Sweetens the whipped cream and ensures a smooth texture.

Ingredients

• 1 cup heavy whipping cream, chilled
• 2 tablespoons pumpkin puree (not pumpkin pie filling)
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Directions

1. Chill the bowl
   Place your mixing bowl and beaters in the refrigerator or freezer for about 10 minutes. This helps the cream whip faster and stay stable.
2. Combine ingredients
   In the chilled bowl, combine the heavy whipping cream, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract.
3. Whip the cream
   Using an electric mixer or whisk, beat the mixture on medium-high speed until soft peaks form. Be careful not to overwhip, as it can turn the cream grainy.
4. Adjust sweetness and flavor
   Taste the whipped cream and adjust the sweetness or spice level if needed by adding more powdered sugar or pumpkin pie spice.
5. Serve immediately
   Use the whipped cream immediately as a topping for desserts, drinks, or snacks, or store it in the refrigerator until ready to use.

Prep Time

10 minutes

Total Time

10 minutes

Nutrition (per tablespoon, ~16 servings)

• Calories: ~30
• Fat: ~2.5g
• Carbohydrates: ~1g
• Protein: ~0g

Expert Tips

• Use cold cream: Ensure the heavy cream is cold for the best results—it will whip faster and hold its shape longer.
• Homemade pumpkin pie spice: If you don’t have store-bought pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves in equal parts.
• Don’t overwhip: Stop whipping as soon as soft peaks form to avoid turning the cream into butter.

FAQs

Can I make this whipped cream ahead of time?
Yes! You can prepare it a few hours in advance and store it in the refrigerator. Whisk lightly before serving if it needs to be re-fluffed.

What can I use instead of powdered sugar?
You can substitute powdered sugar with granulated sugar, though powdered sugar dissolves better and ensures a smoother texture.

How long does this whipped cream last?
It’s best used fresh but can be stored in the refrigerator for up to 2 days in an airtight container.

Storing & Freezing

• Storing: Store in an airtight container in the refrigerator for up to 2 days. Re-whip lightly if needed before serving.
• Freezing: Whipped cream doesn’t freeze well due to the pumpkin puree, but you can freeze dollops on a baking sheet, then store them in a freezer bag for a slightly different texture.

Substitutions & Variations

• Dairy-free option: Use coconut cream as a substitute for heavy whipping cream for a non-dairy version.
• Extra spice: Add a pinch of ground cardamom or allspice for more depth of flavor.
• Maple sweetened: Replace powdered sugar with a tablespoon of maple syrup for a natural sweetener and additional flavor.

Pumpkin Whipped Cream

Pumpkin Whipped Cream is a light and fluffy topping infused with the warm flavors of pumpkin spice and real pumpkin puree. It’s the perfect addition to your favorite fall desserts, from pies and cheesecakes to hot cocoa and lattes. This easy recipe comes together in minutes and will elevate any treat with a touch of seasonal flavor.

Print Recipe Pin Recipe

Equipment

• - Mixing bowl
• - Electric mixer or whisk
• - Measuring spoons

Ingredients

  

• - 1 cup heavy whipping cream chilled
• - 2 tablespoons pumpkin puree not pumpkin pie filling
• - 2 tablespoons powdered sugar adjust to taste
• - 1 teaspoon pumpkin pie spice
• - 1/2 teaspoon vanilla extract

Instructions

 

• **Chill the bowl**
• Place your mixing bowl and beaters in the refrigerator or freezer for about 10 minutes. This helps the cream whip faster and stay stable.
• **Combine ingredients**
• In the chilled bowl, combine the heavy whipping cream, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract.
• **Whip the cream**
• Using an electric mixer or whisk, beat the mixture on medium-high speed until soft peaks form. Be careful not to overwhip, as it can turn the cream grainy.
• **Adjust sweetness and flavor**
• Taste the whipped cream and adjust the sweetness or spice level if needed by adding more powdered sugar or pumpkin pie spice.
• **Serve immediately**
• Use the whipped cream immediately as a topping for desserts, drinks, or snacks, or store it in the refrigerator until ready to use.