Pumpkin whipped cream
Dessert,  Fall,  Recipes

Pumpkin Whipped Cream

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We have been having some cooler nights here and this means that fall is right around the corner! Our favorite time of the year for many reasons. One of the things that we love about fall is pumpkin and this pumpkin whipped cream is a new favorite! It goes well with fall desserts and even goes good on top of your coffee.

This is so easy to make homemade, especially when you have a stand mixer. We only make homemade whipped cream and adding flavors like pumpkin is a nice treat. It goes perfect on the no bake pumpkin cheesecake too!

How to Make the Pumpkin Whipped Cream

You will need a few simple ingredients for this. I have only used a stand mixer for making whipped cream, tho you can even make it in jar with some muscles. You can shake whipping cream in a sealed jar too until it becomes whipped cream, just be careful because too long and it becomes butter 🙂 You can also use a hand mixer, but I prefer my stand mixer. Use it on medium and keep moving the mixer around the bowl. Mix until the stiff peaks form.

You need:

First you want to make the whipped cream. For this I like to have my mixing bowl and whisk attachment in the freezer for about 10-15 minutes or in the fridge for about 30 minutes. Our freezer is almost always too full to put it in there so the fridge works just fine.

When ready take the bowl out of the fridge/freezer. Pour the heavy cream/whipping cream into the bowl. Add in the pumpkin pie spice, vanilla extract and sugar. Turn to 8 on your stand mixer and mix until stiff peaks form, about 2 minutes.

Once the stiff peaks form, turn the mixer off. Gently fold in the pumpkin puree. Enjoy and store leftovers in the fridge.

As a Note:

Whipping cream goes from whipped cream to butter very quickly. When using a stand mixer it is tempting to get involved in other things, but don’t do it! Stay close until you are used to making it and know exactly how long it will take. You want to stop at the moment stiff peaks form – this goes for any method of making it (even the shaking in a jar method.)

When making regular whipped cream for desserts like the no bake strawberry dessert, you can actually mix until soft peaks form if you prefer, but pumpkin whipped cream it won’t hold it’s shape if you don’t whip it to stiff peaks once you add in the pumpkin.

Pumpkin whipped cream

Pumpkin Whipped Cream

Pumpkin whipped cream is a perfect topping for a fall dessert. Easy to make and the flavor is amazing. You can even put in on your coffee.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin, pumpkin whipped cream, whipped cream
Prep Time: 5 minutes
Servings: 10
Calories: 94kcal
Author: Dawn



  • 1 cup heavy cream/whipping cream
  • 2 tbsp white sugar
  • ½ tsp vanilla extract
  • ¼ tsp pumpkin pie spice
  • ¼ cup pumpkin puree


Stand Mixer Method

  • Refrigerate the mixer bowl and whisk attachment for about a half hour or so. Take out when ready to make.
  • Add the whipping cream, sugar, vanilla extract and pumpkin pie spice to the mixing bowl.
  • Using the whisk attachment, turn your mixer on to 8. It will take about 2-3 minutes but once you see stiff peaks just starting to form, turn off mixer – see notes.
  • Using a spatula or spoon, gently fold the pumpkin puree into the whipped cream. Enjoy and store leftovers in the fridge.

Hand Mixer Method

  • Chill your mixing bowl in the fridge for at least a half hour and keep in there until ready to use.
  • Add the whipping cream, sugar, vanilla extract and pumpkin pie spice to the mixing bowl.
  • On medium, whip the cream until stiff peaks just start to form. Move the mixer around the bowl as you are whipping it. Turn mixer off as soon as the stiff peaks start to form – see notes.
  • With a spatula or a spoon, gently fold in the pumpkin puree. Enjoy and store leftovers in the fridge.


Whipping cream goes from whipped cream to butter rather quickly.  It is very important that you stop the mixer right as the stiff peaks are forming.  I wouldn’t walk away too far from the stand mixer while making it.  
I thought the amount of pumpkin pie spice was good but my kids think a little more would be better – they like pumpkin spice lattes and I do not as a reference for you.  I prefer more of the pumpkin flavor, but you can add a little more spice in it if you like.  The spice must be added before whipping tho.
Nutrition is estimated.  This makes a little more then 2 cups and so I guessed with it serving 10 for a dessert topping – in our house it is less then 10 servings.


Calories: 94kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 9mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1303IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg


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