• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flouring Kitchen
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Flouring Kitchen » Thanksgiving

    Pumpkin Whipped Cream

    Published: Aug 31, 2022 by Mary · This post may contain affiliate links · 2 Comments

    199 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video

    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. 

    pumpkin whipped cream in mini pie plate with pumpkin spice

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    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!
    Jump to:
    • Why you will LOVE this recipe:
    • Tips for success:
    • Flavour variations
    • Applications
    • Make ahead & storage
    • Key ingredients
    • Step by step
    • FAQ
    • Desserts to pair with whipped cream:
    • 📖 Recipe
    • 💬 Comments

    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. '

    For an even easier pumpkin drink topping, make pumpkin cold foam.

    Flavour variations

    • 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… 
    pumpkin whipped cream in pie plate with spoon

    Applications

    • 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 

    piped orange pumpkin whipped cream in pie plate with pumpkin lid

    Key ingredients

    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. 

    whip cream to medium peaks

    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.

    whip to stiff peaks with pumpkin puree

    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). It's great on top of a pumpkin spice chai latte!

    piping pumpkin whipped cream

    FAQ

    Can I use pumpkin pie filling instead of pumpkin puree?

    Yes you can, adjust the sweetness and amount of pumpkin spice you add because it may already include some.

    What if I don't have or don't like pumpkin spice?

    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.

    Can I fill a cake with pumpkin whipped cream?

    I wouldn't because it isn't very stable. It works great as a topping.

    Desserts to pair with whipped cream:

    Check out my best pumpkin desserts for more easy pumpkin recipe ideas.

    • cutting slices of cinnamon bundt cake
      Cinnamon Bundt Cake with Gooey Cinnamon Swirl 
    • cinnamon rolls on parchment paper with spoon
      Cinnamon Roll Muffins
    • Bitten pumpkin hand pie
      Pumpkin Hand Pies
    • mini apple pie on plate with bite taken out
      Mini Honey Apple Pies

    Did you make this recipe? I'd love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    pumpkin whipped cream in mini pie plate with pumpkin spice

    Pumpkin Whipped Cream

    Mary
    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 easy to make and makes the perfect pumpkin spice topping for fall drinks, pancakes, and pies. It pipes beautifully and holds its shape well for a beautiful topping. Loads of tips and tricks for making the perfect whipped cream, by hand or with an electric mixer.
    5 from 4 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Dessert, Topping
    Cuisine American
    Servings 4 people

    Equipment

    • electric mixer or whisk

    Ingredients
     
     

    • 1 cup heavy whipping cream 35% or higher
    • 2-3 tablespoons brown sugar packed
    • 1 pinch salt to taste
    • ½ cup pumpkin puree
    • 1 teaspoon pumpkin spice
    • 1 teaspoon pure vanilla extract
    Shop Ingredients on Jupiter

    Instructions
     

    • 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

    Video

    Notes

    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).
    This makes the perfect topping for all your fall bakes and drinks.
    Tried this recipe?Let us know how it was!
    « Lemon Tiramisu with Lemon Curd
    Vegan Pumpkin Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Nichole

      November 12, 2022 at 8:03 pm

      5 stars
      Delicious I was trying to find something to top my coffee with and this is perfect!

      Reply
    2. Stacey

      October 14, 2022 at 7:10 pm

      5 stars
      I added the cream cheese to the mix as suggested and piped the whipped mixture onto a pumpkin pie. The topping is light, flavorful, and AWESOME. There are many recipes that this topping will work with perfectly. Thank You.

      Reply
    5 from 4 votes (2 ratings without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl holding whisk

    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

    More about me →

    Summer Dessert Recipes

    • stacked pavlova cake with lemon passion fruit curd and berries
      Passion Fruit Lemon Curd Stacked Pavlova Cake
    • scoop of lemon mousse with lemon curd, olive oil, and basil leaf
      Lemon Mousse with Lemon Curd
    • lemon raspberry cheesecake with raspberry curd topping sliced
      Lemon Raspberry Cheesecake
    • lemon posset in lemon rind
      Lemon Posset
    • slices of lemon zucchini bread stacked on top of eachother
      Lemon Zucchini Bread
    • slice of creamy lemon tiramisu on white plate topped with lemon curd
      Lemon Tiramisu with Lemon Curd

    Popular Recipes

    • black forest cheesecake with cherries, whipped cream, and ganache
      Black Forest Cheesecake
    • rhubarb cheesecake sliced on a large plate
      Rhubarb Cheesecake
    • slices of moist lemon pound cake on a large plate
      The Best Moist Lemon Pound Cake Recipe
    • slices of lemon poppy seed cheesecake with whipped cream and lemon curd
      Lemon Poppy Seed Cheesecake
    • holding round cookie box filled with cookies
      Christmas Cookie Box 2024
    • molded and glazed squirrel and pinecone shaped gingerbread cookies
      Thick Gingerbread Molded Cookies with Jam Filling

    Footer

    Info

    • Recipe Archive
    • About
    • Contact
    • Work with me
    • Privacy Policy

    Newsletter

    Subscribe to get recipes and baking tips right to your inbox:

    You can unsubscribe anytime.

    Yaaaay!

    You have successfully joined our subscriber list.

    .

    More

    • Essential kitchen gift guide
    • Free fall recipe ebook
    • Free holiday recipe ebook

    As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to support this blog so I can keep creating free recipes for you to enjoy.

    Copyright © 2025 Flouring Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.