Pumpkin Whipped Cream – The Perfect Fall Topping
If you’re looking for a way to elevate your fall desserts, this Pumpkin Whipped Cream is it! Light, fluffy, and filled with warm autumn spices, it’s the perfect topping for pies, cakes, lattes, or even enjoyed straight from the spoon. With real pumpkin puree and cozy spices like cinnamon and nutmeg, this whipped cream tastes like fall in every bite.
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Why You’ll Love This Recipe
✔️ Ready in just 5 minutes
✔️ Perfect for Thanksgiving desserts
✔️ Made with real pumpkin puree
✔️ Sweet, spiced, and irresistibly fluffy
Ingredients
- 1 cup heavy whipping cream (chilled)
- ¼ cup pumpkin puree
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- Pinch of salt
How to Make Pumpkin Whipped Cream
Step 1: Whip the Cream
In a large mixing bowl, combine chilled heavy cream and powdered sugar. Beat with an electric mixer on medium speed until soft peaks form.
Step 2: Add the Pumpkin & Spices
Mix in pumpkin puree, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
Step 3: Whip to Perfection
Increase speed to high and beat until stiff peaks form and the mixture is light and fluffy. Be careful not to overbeat.
Step 4: Serve & Enjoy
Use immediately as a topping for pies, hot cocoa, coffee, or refrigerate until ready to serve.
Tips & Variations
- Chill the bowl and beaters for the best whip.
- Adjust spices to taste—add pumpkin spice blend for extra warmth.
- Make it sweeter with a touch more powdered sugar.
- For a lighter texture, fold in a spoonful of marshmallow fluff.
Serving Ideas
This pumpkin whipped cream pairs beautifully with:
Pumpkin pie or apple pie
Lattes, hot cocoa, or spiced coffee
Cheesecakes and cupcakes
Straight from the bowl (we won’t tell )
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Whisk lightly before serving if it deflates.
Frequently Asked Questions
1. Can I make it ahead of time?
Yes! Just refrigerate it and give it a quick whisk before serving.
2. Can I use canned pumpkin pie filling?
No, stick with pure pumpkin puree for best flavor and texture.
3. Can I freeze pumpkin whipped cream?
It’s best enjoyed fresh, but you can pipe dollops onto parchment, freeze, and store in a bag for hot drinks.