Fall is the best for so many reasons, but I have to say that my extreme love of pumpkin-flavored anything makes this time of year my favorite. If you are a fellow pumpkin fan, you are going to absolutely LOVE this creamy, delicious pumpkin whipped cream. It’s the perfect thing to level up your fall drinks and bites this year! Not only that, but this treat is super easy to make too.
If you haven’t made homemade whipped cream before, you’ll be pleasantly surprised at just how quick and yummy it is—it beats anything out of a can easily!
Let’s whip up some pumpkin cream!
I’m the queen of pumpkin spice. Don’t believe me? Just ask my family and friends. I love pumpkin in all its delicious forms and have been sharing my obsession here on the blog for YEARS.
You’ll find recipes from pumpkin spice smoothies to fuffy pumpkin pancakes and even cookies like pumpkin spice snickerdoodles and pumpkin oatmeal cookies. Yum!
We can’t let sweet treats have all the fun, so I made a pumpkin chili, too (it’s fabulous!).
I even came up with my own pumpkin spice syrup to add to lattes, cocoa, and other beverages for a delicious fall twist.
It’s so so good.
The ultimate pumpkin whipped cream
Because of my love of the popular fall flavor, when a friend mentioned pumpkin spice whipped cream a couple of months ago, she was surprised I had never heard of it before—and so was I!
How did I not know? Of COURSE, there’s a pumpkin spice whipped cream. Why not!?
I pretty much immediately set out trying recipes and tweaking them until I came up with my own pumpkin whipped cream. And I have to say it’s pretty much perfect!
But, just to make sure I wasn’t alone in that thought, I roped my family in for taste testing (terrible, right?). They got to try 8 different versions until we agreed that this one was hands down the best.
I was looking for just the right combination of pumpkin, spices, and sweetness. I didn’t want it to be too sweet or overpowering with spices, but I wanted to be able to taste that it was truly pumpkin spice flavored.
This easy recipe is the delicious result.
Not content to stop there, however, I kept on experimenting until I was able to make a version that was almost as good – but without any sugar. This way, everyone can enjoy this yummy pumpkin whipped cream!
Watch the video: How to make pumpkin whipped cream
Want to see for yourself how easy it is? Check out this video for visual proof!
Ingredients
To whip up a batch of your own, you’ll need:
- Heavy cream – Make sure it is chilled well. Don’t take it out from the fridge until it’s time to use it.
- Brown sugar* – I tested out many versions using powdered sugar (which is most commonly used with homemade whipped cream), but I found brown sugar offered the best flavor. It blends so well with the pumpkin spice seasoning. It also whipped up just as well as the powdered sugar.
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
*If you want to make a sugar-free version, use Monk Fruit sweetener instead.
Instructions
This recipe is soooo easy. If you have a stand mixer, you can make this homemade whipped cream in around 5 minutes. If you are using a hand mixer, it will probably take closer to 10 minutes.
Either way—easy peasy and so, so delicious!
Before you even start making this whipped cream, I recommend putting your stand mixer bowl and whisk in the freezer for 15-20 minutes.
Then, put the whisk attachment on your stand mixer and pour in the chilled heavy cream.
Beat it at full speed for 2-4 minutes or until the cream is starting to thicken.
At this point, stop mixing and add the remaining ingredients: the brown sugar, pumpkin, vanilla, pumpkin spice, and cinnamon.
Scrape down the sides, then mix at med-high speed. Scrape the sides again and mix once more.
You’ll know when the pumpkin whipped cream is ready by looking at the texture (check out the video below and images in this post for visual clues!). You want your cream to be thick and not fall off the whisk when you raise it. That being said, try not to overmix it either.
Note: If you don’t have a stand mixer, you can still make this with a hand mixer, but it will take longer to whip up. You definitely want to chill the bowl and beaters first. This will help the cream whip up.
Storage
For the best results, you’ll want to serve this whipped cream very soon after you’re done making it. It tastes best when fresh!
If needed, you can make it up to a couple of hours before serving—just keep it covered and in the fridge.
You can also store it in the refrigerator overnight in a sealed container, but you lose some of the texture. I think it tastes best when served pretty soon after you whip it up.
Tips for success
- For the best results, put your mixing bowl and whisk in the refrigerator for 15-20 minutes first. You’ll also want chilled heavy cream. You don’t have to do this step, but your cream will whip up faster with a better consistency when everything is chilled.
- The key to the perfect consistency is making sure you whip it up well enough. If you don’t, it will “fall” and get more liquid-y later.
- For the best results, you’ll want to serve ASAP when you’re done making it. It tastes best when fresh!
Where to use pumpkin whipped cream
There are a million different ways you can use this ultra-creamy topping. Here are a few suggestions to get you started:
- Add it to your pancakes – it pairs well with these pumpkin spice pancakes
- Use it as a topping on pumpkin spice mousse
- Serve it next to pumpkin streusel muffins
- Eat it by the spoonful!
Enjoy!
Ultra-Creamy Pumpkin Whipped Cream (With Video!)
This homemade pumpkin whipped cream is the perfect combination of pumpkin, spices, and sweetness. It takes about 5 minutes to whip up and will be the hit of any dessert or drink!
- Hands-On Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups 1x
Ingredients
- 1 cup of heavy cream
- 2–4 tablespoons of brown sugar, packed (I personally use 3)**
- 1/3 cup of pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
**To make a sugar-free version, swap out the brown sugar and use 1.5 tsp of this monk fruit sweetener instead.
Instructions
For the best results, put your mixing bowl and whisk in the refrigerator for 15-20 minutes first. You’ll also want chilled heavy cream. You don’t have to do this step, but your cream will whip up faster with a better consistency when everything is chilled.
Put the whisk attachment on your stand mixer and pour in the heavy cream. Beat at full speed for 2-4 minutes or until the cream is beginning to get thick. Stop mixing and add the remaining ingredients – the brown sugar, pumpkin, vanilla, pumpkin spice, and cinnamon. Scrape the sides and mix on med-high speed. Scrape the sides again and mix once more.
You want your cream to be thick and not fall off the whisk when you raise it. But try not to over mix.
Use immediately or store covered in the fridge. This whipped cream is best when used within 2 days.
Notes
If you don’t have a stand mixer, you can still make this with a hand mixer, but it will take longer to whip up. You definitely want to chill the bowl and beaters first. This will help the cream whip up.
Linda says
Could this be made dairy free? Would coconut cream work?
Erika says
You could try with very thick coconut cream – not liquid. I doubt it will whip up as well, but it’s worth trying! Good luck!