This pumpkin whipped cream is packed full of pumpkin and pumpkin spice flavor. It has both pumpkin puree and pumpkin pie filling for the best flavor and texture. It’s so quick and easy to make and makes the perfect pumpkin spice topping for fall drinks, pancakes, and pies. It pipes beautifully and holds its shape well. Loads of tips and tricks for making the perfect whipped cream, by hand or with an electric mixer.
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Why you will LOVE this recipe:
- Pumpkin flavor: Pumpkin puree and pumpkin spice give the whipped cream a thicker texture and lots of real pumpkin flavor.
- Brown sugar: Gives the whipped cream warm, caramel notes. You can substitute with white granulated sugar or your sweetener of choice.
- The perfect easy fall topping: It’s the perfect topping for a simple sheet cake, pumpkin themed drinks, pancakes or waffles, fall themed dip, you name it!
Tips for success:
Chill everything. The colder the bowl, whisk, and cream - the better the cream will whip up and hold its shape. This is because the fat molecules in the cream are hard when chilled.
Whip the cream to stiff peaks. You want to stop whipping the cream when it holds its shape firmly when scooped up with a spoon or when you lift the whisk.
Do not over whip. Over-whipping will make the cream grainy and turn it into butter. You can’t reverse this stage so be very careful and watch over the bowl once the cream starts to thicken.
- Chocolate: Add a tablespoon of sifted cocoa powder to the cream along with the sugar.
- Maple: Omit the brown sugar and sweeten with one or two tablespoons of pure maple syrup when adding the pumpkin puree.
- Cinnamon: Substitute the pumpkin spice with cinnamon, to taste.
- Cream cheese: Whisk three tablespoons of softened cream cheese with the pumpkin puree before adding it in at the end.
- Spices: Add your favourite fall spices to customize the flavor. Spices like cardamom, anise, ginger…
- Drinks: The perfect topping for pumpkin spice lattes, hot chocolate, and hot apple cider.
- Pie: Elevate simple whipped cream by using pumpkin flavored whipped cream to top your favorite fall pies like these caramel apple pie bars and these pumpkin hand pies.
- Breakfast: The perfect fall pancake, crepe, and waffle topping. Check out this mango crepe cake recipe for an easy crepe recipe.
- Dip: Use this as a fruit and cookie dip for a festive party appetizer.
- Cake and cupcakes: Top a sheet cake like this chocolate pumpkin cake for a fluffy, creamy topping. Pipe on top of cupcakes for an easy, creamy topping. I wouldn’t fill a stacked cake with this pumpkin whipped cream because it won’t hold its shape well.
Make ahead & storage
You can make the whipped cream and store it in the fridge for up to four days. Use as needed for topping your breakfast, drinks, and eating with a spoon.
If you’re planning on piping the whipped cream, pipe immediately after preparing the whipped cream
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Pumpkin puree: I recommend using pure pumpkin puree but you can substitute with pumpkin pie filling in a can. If you use pumpkin pie filling, I recommend adjusting the pumpkin spice amount as needed.
Heavy whipping cream: Use cream 35% or higher to ensure it whips up to stiff peaks. Keep it chilled in the refrigerator for easier whisking.
Pumpkin spice: Gives this recipe all of that pumpkin pie flavor. You can purchase it here or make your own spice mix.
Brown sugar: This helps sweeten the whipped cream. Add as much or as little as you prefer.
Step by step
Step 1 - Find a large bowl or stand mixer and place wire whisk or whisk attachment inside. Pop it in the freezer for about 5 minutes to chill.
Step 2 - Pour heavy whipping cream into the chilled bowl, add the brown sugar and salt, and whisk until medium peaks form. If you lift the whisk up from the whipped cream, the cream will mostly hold its shape while still being a bit floppy and falling over. Once the cream starts thickening, watch it carefully to not over whip.
Step 3 - Add the pumpkin puree, pumpkin spice, vanilla, and carefully whisk just until stiff peaks form. As soon as stiff peaks form, stop whisking immediately. The whipped cream will hold its shape on the whisk. If you scoop it up it’ll be super thick and not fall off the spoon.
Step 4 - Serve or pipe immediately for the best texture. Store any leftovers in the fridge and use within 4 days (as long as the best before date on the cream is later than in 4 days).
Yes you can, adjust the sweetness and amount of pumpkin spice you add because it may already include some.
You can make your own pumpkin spice or purchase some online. If you don't like pumpkin spice you can add cinnamon (to taste) or just omit any spices.
I wouldn't because it isn't very stable. It works great as a topping.
Desserts to pair:
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Pumpkin Whipped Cream
- electric mixer or whisk
- Find a large bowl or stand mixer and place wire whisk or whisk attachment inside. Pop it in the freezer for about 5 minutes to chill.
- Pour heavy whipping cream into the chilled bowl, add the brown sugar and salt, and whisk until medium peaks form. If you lift the whisk up from the whipped cream, the cream will mostly hold its shape while still being a bit floppy and falling over. Once the cream starts thickening, watch it carefully to not over whip.1 cup heavy whipping cream, 2-3 tablespoons brown sugar, 1 pinch salt
- Add the pumpkin puree, pumpkin spice, vanilla, and carefully whisk just until stiff peaks form. As soon as stiff peaks form, stop whisking immediately. The whipped cream will hold its shape on the whisk. If you scoop it up it’ll be super thick and not fall off the spoon.½ cup pumpkin puree, 1 teaspoon pumpkin spice, 1 teaspoon pure vanilla extract