Easy to make homemade pumpkin whipped cream is the ultimate fall dessert topping! It combines whipped cream with pumpkin puree and pie spice for a perfect treat. It goes great on many desserts and you can even put it on your coffee!
Once you learn how to make whipped cream, you probably won't want to buy it prepared again! It is easy to make and so much better fresh and this one has pumpkin so even better, right?
Other favorite whipped creams we make here are the chocolate whipped cream and peppermint whipped cream. They are both easy to make as well and the kids love it!
Desserts that it goes well with:
The ingredients
You will need a few simple ingredients and you will have whipped cream in just a couple minutes!
Heavy whipping cream - No recommended substitutions.
Pumpkin pie spice - Highly recommended but can leave out if you only want the flavor of pumpkin without the spices.
Sugar - I recommend using granulated sugar here. We use pure cane sugar here, but regular granulated sugar is good too. I have tried it with brown sugar and you are more likely to have clumps with the brown sugar.
Vanilla extract - No recommended substitutions.
Pumpkin puree - We cook pumpkins down in the Instant Pot and show you how easy it is! You can use fresh or canned for the pumpkin whipped cream, we prefer fresh.
Food coloring - Optional if you want it to be orange. It will be an off white without it. If you are using the coloring, use it at a ratio of 4 drops yellow to 1 drop red until you get the desired shade of orange.
Suggested tools for this recipe
As an Amazon affiliate I may earn a small commission if you purchase through our links. This is at no extra cost to you!
- Stand mixer or hand mixer (recommended) - As much as I love my stand mixer, I do prefer the hand mixer for this.
- Spatula
- Mixing bowl - we recommend stainless steel so you can chill the bowl before mixing.
Some helpful tips
This pumpkin whipped cream is easy to make but there are a couple tips that will help to make sure it turns out great!
Chill the bowl - I like to chill the mixing bowl and the attachment for the mixer first (whisk attachment for stand mixer or the beaters for hand mixer.) This is optional but will result in better texture! Chill in the freezer about 10 minutes or in the fridge for about 30 minutes. I have made this without chilling so if you are in a pinch or forget, no worries.
Cold whipping cream - You want the whipping cream to be nice and cold. Do not take it out ahead of time, take it out right as you are ready to pour it. Do NOT chill the bowl with the whipping cream in it. Wait to pour the cream until you are ready to make it.
Chill the pumpkin - Place the quarter cup of pumpkin in the fridge for at least 10 minutes for best results. Everything but the sugar and the vanilla extract should be nice and cold for best whipping.
Do not overwhip - Very important to stop when soft peaks form or stiff peaks just start to form ( stiff peaks only recommended if using it in piping bags.) The texture will change after soft peaks form and whipping cream turns to butter if overwhipped. If using a stand mixer, keep a close eye on it because it is easy to walk away from the mixer - don't be tempted to walk away!
It should be soft, smooth and light but yet hold it's shape when scooped out.
Frequently asked questions
No, light cream doesn't have as much milk fat as heavy cream and it will not whip or hold volume like heavy cream.
It will last about 3-4 days in the fridge. We have used it after the 4 day mark, but the consistency is off after 4 days.
Yes you can! I would recommend freezing it in small dollops the size you would use to top your dessert. It can keep in the freezer for about 1-2 months.
Pumpkin Whipped Cream
Equipment
- Hand mixer (preferred but can use stand mixer)
Ingredients
- 1 cup heavy cream/whipping cream
- 2 Tablespoons sugar granulated
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ cup pumpkin puree chilled, fresh or canned
To make it orange (optional)
- 4 drops yellow food coloring see notes
- 1 drop red food coloring see notes
Instructions
Stand Mixer Method
- Refrigerate the mixer bowl and whisk attachment for about a half hour or put in freezer for 10 minutes. Take out when ready to make.
- Add the whipping cream, pumpkin, sugar, vanilla extract, pumpkin pie spice and food coloring (optional) to the mixing bowl.
- Using the whisk attachment, turn your mixer on to 8. Whip until soft peaks form, about 1½-2 minutes.
- Enjoy and store leftovers in the fridge.
Hand Mixer Method
- Chill your mixing bowl and the mixer beaters in the fridge for at least a half hour or in the freezer for 10 minutes. Take out when ready to use.
- Add the whipping cream, pumpkin, sugar, vanilla extract, pumpkin pie spice and food coloring (optional) to the mixing bowl.
- On medium - medium high, whip until soft peaks start to form, about 2 minutes.
- Enjoy and store leftovers in the fridge.
Marilyn Lesniak
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Dawn
Thank you Marilyn, will definitely see you there today!