Irresistibly Light Pumpkin Whipped Cream: Your Fall Essential

This Pumpkin Whipped Cream is a versatile and must-try fall topping that adds unbelievable flavor to your desserts.

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Course: Dessert

Cuisine: American

Keyword: Fall Dessert, Pumpkin Whipped Cream, Seasonal Treat, Spiced Topping, Vegan Option, Whipped Cream

Prep Time: 10

Cook Time: 5

Chilling Time: 12

Total Time: 12 15

Servings: servings

Calories: 150kcal

2 cups Heavy Cream or Whipping Cream Substitute with chilled, full-fat coconut milk for vegan option.
1 cup 10x Sugar (Powdered Sugar) Adjust to taste based on desired sweetness.
1 cup Pumpkin Puree Ensure it’s pure and free from any seasonings.
1 teaspoon Cinnamon or Pumpkin Pie Spice Using pumpkin pie spice simplifies your spice collection.
1 teaspoon Vanilla Extract Choose pure vanilla extract for the best taste.
1/4 teaspoon Sea Salt (fine) Use sparingly to keep focus on the uniquely sweet pumpkin flavor.

Chill all ingredients, including the heavy cream or coconut milk, in the refrigerator overnight.
Prepare your mixing bowl and whisk by placing them in the refrigerator for at least 15-20 minutes.
Combine all ingredients in a stand mixer.
Whip on medium-high speed until medium peaks form, about 3-5 minutes.
Serve the whipped cream immediately or store it in an airtight container in the refrigerator for up to 3-4 days.

Optional: Garnish with a sprinkle of cinnamon for an extra festive touch.