Pumpkin Spice Whipped Cream
This pumpkin spice whipped cream is made with both pumpkin puree and pumpkin pie spice for maximum fall flavor. Use it to top this year’s pumpkin pie or pipe onto your favorite cupcakes, cakes, and more!
Whipped cream meets pumpkin pie in this quick and easy pumpkin spiced whipped cream recipe. It’s a fast, one-bowl recipe that takes just a few minutes to whip up (pun intended).
I used both pumpkin pie spice and pumpkin puree to flavor the whipped cream. This recipe calls for just a couple tablespoons of pumpkin puree, which is so handy when another pumpkin recipe doesn’t use up the whole can!
You can easily halve or double this recipe, and it can even be made in advance. It’s stable and holds its shape well, making it perfect for spooning or piping onto your favorite fall desserts.
Ingredient Notes & Substitutions
Pumpkin Puree
You’ll want pure pumpkin puree for this whipped cream, not sweetened pumpkin pie filling. The only ingredient on the back of the can should be pumpkin. You can feel free to use a little less puree in this recipe, but I don’t recommend adding more or the whipped cream won’t set up as well.
Pumpkin Pie Spice
I used a teaspoon of my homemade pumpkin pie spice to make this whipped cream, but you can substitute your favorite store-bought spice blend. If you prefer a little less spice, you can start with ½ teaspoon and add more as needed.
Chill Your Bowl & Beaters
I always place my mixing bowl and beaters in the freezer for about 10 minutes before making whipped cream. This keeps all of your ingredients nice and cold, which allows the cream to whip up faster and gives it more volume. It also creates a more stable whipped cream that holds its shape better.
I know it’s an extra step, but it really does make a difference! Just place them in the freezer while you’re gathering all your ingredients and you should be good to go.
Tips For The Perfect Whipped Cream
- Use cold ingredients. Keep the heavy whipping cream and pumpkin puree in the fridge until you’re ready to begin. The colder your ingredients, the better they’ll whip up.
- Start at a low speed. This will prevent the cream from splashing all over the place. As soon as it starts to increase in volume, you can go ahead and increase the speed of your mixer.
- Don’t over mix. Whipped cream can quickly start to curdle if you’re not careful. Once the mixture starts to thicken and the whisk leaves lines in the cream, make sure to keep a close eye on it. As soon as it reaches the stiff peak stage, stop mixing! If you happen to over mix it, you can gently fold in a tablespoon of heavy cream at a time to smooth it back out.
- Use heavy whipping cream. A lower fat alternative will not work for this recipe. Heavy whipping cream that contains at least 36% fat is the way to go.
Can I Make This Ahead Of Time?
You can make this pumpkin whipped cream a day or two in advance, just keep in mind that it will begin to weep the longer it sits in your fridge. With that in mind, I suggest making it closer to when you plan on serving it.
How Many Servings Does This Recipe Make?
This recipe yields 2 cups of whipped cream, which is about 8 generous servings. You can easily cut this recipe in half if you need less or double it if you need more though!
Different Ways To Use It
This would be the perfect topping for your favorite pumpkin pie, pumpkin pie bars, or mini pumpkin pies.
It can also be dolloped on top of a scoop of pumpkin ice cream, used to decorate a pumpkin cheesecake, or piped into homemade cream puffs. It would also be delicious with your favorite fall coffee or tea drinks!
Let me know how you end up using this pumpkin spiced whipped cream and what you think of the flavor. We’re obsessed with this stuff and have been putting it on top of all of our fall desserts lately!
Pumpkin Spice Whipped Cream Recipe
Ingredients
- 1 cup cold heavy whipping cream (240 ml)
- ¼ cup powdered sugar (30 grams)
- 2 tablespoons pumpkin puree (30 grams)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
Instructions
- Note: Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, or in a large chilled mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract.1 cup cold heavy whipping cream,¼ cup powdered sugar,2 tablespoons pumpkin puree,1 teaspoon pumpkin pie spice,½ teaspoon pure vanilla extract
- Start mixing on low speed for about 1 minute. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form (about 2 to 3 more minutes).
- Pipe or spread on your favorite dessert or cover tightly and refrigerate until ready to use.
