Ready for a fall treat? Try making Pumpkin Whipped Cream! This easy whipped cream variation features fresh pumpkin, pumpkin spice, and of course, heavy cream. Use it for topping waffles, pancakes, fall desserts, and even your morning coffee.
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Pumpkin whipped cream is a delicious fall treat–perfect for topping warm waffles fresh off the griddle or leveling up that morning cup of coffee. I make my version with real pumpkin and a homemade pumpkin spice mix (though you can use store-bought too!).
More Whipped Cream: Check out all these variations of whipped cream you can make.
Three Reasons You’ll Love This Pumpkin Spice Whipped Cream Recipe
- It uses real pumpkin!
- There is a “super quick” version (10 minutes or less) and a longer version that improves the flavor and stability of the whipped cream, but BOTH are great, and the quick version is ideal for a quick treat to top waffles etc. for breakfast or dinner.
- No yucky filler ingredients. The flavored whipped-cream-in-a-can options from the grocery store are filled with preservatives and artificial stabilizers. Skip all that when you make your own!
Ingredients You Will Need
Heavy Cream – Purchase “Heavy Cream” or “Heavy Whipping Cream”. These products are both higher fat and work to create gorgeous billowy whipped cream. “Whipping Cream” is a lower fat product and it doesn’t whip up very well for homemade whipped cream recipes.
Powdered Sugar – You can substitute in granulated sugar if you don’t have any powdered sugar on hand, but the cornstarch in the powdered sugar (also known as confectioners’ sugar) lends additional stability to the whipped cream so it’s generally my preference.
Vanilla Extract – important for a achieving a great flavor. Whipped cream is one of those times you will want to use the high quality vanilla extract as the flavor will not be masked by eventual baking or other ingredients.
Pumpkin Puree – Here we’ll used canned pumpkin, NOT “pumpkin pie filling”. Pumpkin pie filling already has sugar and spices added so we’ll avoid that product as we are adding our own.
Using fresh pumpkin puree or organic canned pumpkin? Both of these varieties seem to have higher water content, so I’d suggest following the instructions for the longer variation of the pumpkin spice whipped cream where the pumpkin puree is first cooked and cooled before using.
Pumpkin Spice Mix – you can use your favorite store-bought or homemade mix (see notes below).
What I Don’t Have Fresh/Canned Pumpkin On Hand?
You can also omit the pumpkin completely. Of course, there won’t be any pumpkin in the recipe, but using the pumpkin spice mix still provides a lovely fall flavor. If you opt for this variation, I suggest a small splash of pure maple syrup too if possible!
Homemade Pumpkin Spice Mix
I love making my own homemade pumpkin spice mix because it’s fun to do and completely customizable. My recipe contains ground cinnamon, ginger, nutmeg, allspice, and cloves. You’ll have plenty leftover for other recipes too.
If you’d rather not prepare your own mix, you can purchase pumpkin spice at the grocery store (look in the spice aisle) and most of them are quite good.
How to Make Pumpkin Whipped Cream
Find the complete printable recipe at the end of the post!
If you’ve never made whipped cream before, visit my tutorial on how to make whipped cream for more helpful tips and tricks.
For this pumpkin whipped cream, I offer a very fast edition that takes 10 minutes or less. I also offer a variation that requires cooking the pumpkin and completely chilling it before beginning to whip the heavy cream.
The primary reasons you’d opt to make the longer version are:
- even better flavor from cooking the pumpkin and spices first
- greatly reducing the water content from the pumpkin (the water begins to evaporate while cooking) which improves the texture and stability of the whipped cream
Whip all ingredients together in a bowl with a hand mixer (or use a stand mixer) until fluffy. Check for peaks and beat until reaching soft, medium, or stiff peaks according to your preference.
The long version cooks the pumpkin and spices and removes moisture for even better flavor and stability. The pumpkin is then chilled which helps maintain stability too.
Add the pumpkin and spice mix to a small saucepan. Cook over low heat, stirring frequently, for at least 5 minutes or up to 10.
Transfer the pumpkin to a shallow heat-proof dish and place in fridge to cool until cold to the touch (about 1 hour or so).
Now, whip up the whipped cream as directed for the quick version (see recipe card for complete instructions and ingredient quantities).
More Pumpkin! Also try my Mini Pumpkin Cheesecakes–made in mason jars–for another delicious fall dessert.
More Tips and Tricks
No hand mixer or stand mixer? If you don’t have a hand mixer or stand mixer, you can also whip up whipped cream by hand. Use a chilled metal bowl and whisk (and grab a friend to take turns!). Or, you can even use a mason jar–like my Mason Jar Whipped Cream Recipe.
If you are making this pumpkin whipped cream in a mason jar, I would pour everything into a quart size jar (wide mouth ones are ideal), give it a really good stir with a fork or mini whisk and then begin shaking. When finished, the whipped cream is stored right in the jar!
If you only have a pint size jar, make just half the recipe (great if you only want 1 cup or so of whipped cream).
Storing Whipped Cream
Whipped cream is usually best used immediately, but it actually does keep pretty well in the fridge too. If I’m making it for a dessert I’m sharing with guests I generally make it the same day and use it within several hours.
However, if I’m just using it for myself or my family, I will keep it in the fridge up to 4-5 days and we will happily eat it even if the texture begins to flatten a bit. You may find after storage that water separates out of the whipped cream. In this case, whisk it up by hand until the texture has improved.
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Pumpkin Whipped Cream
- ⅓ cup pumpkin puree (from a can of pumpkin puree, not "Pumpkin Pie Mix")
- ¾ teaspoon pumpkin pie spice homemade or store-bought
- 1 cup heavy whipping cream well chilled
- ¼ cup powdered sugar also known as confectioners' sugar
- ¼ teaspoon vanilla extract
- Use a large bowl and add the pumpkin puree, pumpkin pie spice, heavy whipping cream, powdered sugar and vanilla extract.
- Use the whisk attachment for a hand mixer (a stand mixer works too!) and begin to whisk on low until the mixture starts to thicken and foam.Once the mixture is foamy, turn up the speed on the mixer to medium/medium high. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes. Now, beat until the cream is fluffy, turning off the mixer and checking for peaks frequently. May beat to soft, medium, or stiff peaks according to preference (here's an explanation).
Long Version (cooks pumpkin and removes moisture for even better flavor and stability):
- Add the pumpkin and spice mix to a small saucepan. Cook over low heat, stirring frequently, for at least 5 minutes or up to 10. The longer you cook, the more water will evaporate. If the pumpkin is sputtering too much, stir more frequently or turn down the heat.
- Transfer the pumpkin to a shallow heat-proof dish and place in fridge to cool until cold to the touch (about 1 hour or so). Now, grab a medium bowl and add the pumpkin to the heavy cream, sugar, and vanilla extract and prepare as directed in the "Quick Version" beginning at step 2.Enjoy!