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+ servings
Pumpkin whipped cream piped into three mason jars.

Pumpkin Whipped Cream

Ready for an easy fall treat? Make homemade Pumpkin Whipped Cream with real pumpkin, pumpkin spice, and of course, heavy cream. It's great for topping waffles, pancakes, desserts, and your morning coffee. You'll love this easy recipe!
5 from 1 vote
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 20 minutes
Course Condiments, Dessert
Cuisine American
Servings 2 cups
Calories 481 kcal

Ingredients
  

  • 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

Instructions
 

Quick Version:

  • 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!

Notes

How to Store the Pumpkin Whipped Cream:
This whipped cream will keep for 4-5 days in the fridge. If it begins to separate or deflate, whip it up with a whisk until it is revived. When making to serve at parties/holidays I try to avoid making it too far in advance.
How to Freeze It:
Freeze the whipped cream in a container and freeze for 1-2 months. Place the whole container in the fridge to thaw overnight and the whipped cream will be ready to use again in the morning. Great for topping simple breakfasts or coffee.
Nutrition Facts
Pumpkin Whipped Cream
Amount per Serving
Calories
481
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
27
g
169
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
134
mg
45
%
Sodium
 
35
mg
2
%
Potassium
 
203
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
8106
IU
162
%
Vitamin C
 
3
mg
4
%
Calcium
 
94
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.