With the cozy season upon us, there’s nothing better than indulging in a delightful treat like pumpkin Whipped Cream. This seasonal favorite elevates any dessert with its rich, spiced flavor and creamy texture. Whether you’re dolloping it on a slice of pie or adding it to your morning coffee, this recipe is sure to become a staple in your autumn cooking repertoire.

I first encountered this delightful recipe at a family Thanksgiving dinner. My aunt, known for her love of all things pumpkin, introduced us to this whipped cream variation. It was an instant hit, bringing a warm, festive flavor to our desserts. Now, I continue the tradition, adding my own twist to make it even more special each year.

Why You’ll Love This Recipe

This pumpkin whipped cream recipe is incredibly versatile and adds a festive touch to any dish. It’s quick and easy to make, requiring just a handful of ingredients. The creamy texture combined with the warm spices makes it perfect for topping pies, lattes, or even waffles. Plus, the recipe is adjustable, allowing you to tweak the flavors to your personal preference.

Ingredients Notes

To make the best pumpkin whipped cream, you’ll need heavy whipping cream, pumpkin puree, sugar, vanilla extract, and a blend of autumn spices. Using fresh pumpkin puree can really enhance the flavor, but canned works just fine. You can substitute coconut cream for a dairy-free version, and adjust the spices to your liking.

Recipe Steps

Step 1

Chill a mixing bowl and beaters in the freezer for about 15 minutes to ensure the cream whips up perfectly.

Step 2

In the chilled bowl, combine heavy whipping cream and sugar. Beat on medium-high speed until soft peaks form.

Step 3

Add in pumpkin puree, vanilla extract, and spices. Continue to beat until stiff peaks form, being careful not to overmix.

Step 4

Taste and adjust sweetness or spice level according to your preference, mixing gently to incorporate any additional ingredients.

Step 5

Once ready, serve immediately or store in the refrigerator until needed. It’s best enjoyed fresh but can hold up for about a day when properly stored.

Storage Options

Store any leftover pumpkin whipped cream in an airtight container in the refrigerator for up to 24 hours. If you wish to keep it longer, you can freeze it in a sealed container for up to a month. To re-whip it, allow it to thaw in the fridge and whip it gently before using.

Variations & Substitutions

For a dairy-free variation, substitute the heavy cream with chilled coconut cream. To add a boozy twist, incorporate a tablespoon of bourbon or rum into the mix. For a low-sugar option, use a sweetener substitute like stevia or erythritol.

Serving Suggestions

This pumpkin whipped cream is perfect on pumpkin pies, waffles, pancakes, and even in your morning latte. It’s a lovely addition to holiday desserts or as a fancy topping for hot cocoa during family gatherings.

Frequently Asked Questions

Can I make this recipe ahead of time? Yes, you can prepare the whipped cream a day in advance. Just store it in the refrigerator and give it a quick whip before serving to refresh its texture.

Is there a vegan version for this recipe? Indeed, a vegan version can easily be made by substituting the heavy cream with coconut cream, ensuring that all flavorings and sweeteners are also plant-based.

What dishes pair well with this whipped cream? This pumpkin whipped cream complements a variety of desserts like pumpkin pie, Pecan Pie, or apple crisp. It can also be used as a topping for breakfast dishes such as pancakes or waffles.

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