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Pumpkin Whipped Cream Recipes

Pumpkin Whipped Cream Recipes

Light, fluffy whipped cream kissed with pumpkin, warm spice, and vanilla. Perfect on pies, pancakes, and hot drinks.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1 cup cold heavy whipping cream chill bowl and beaters for best volume
  • 0.33 cup plain pumpkin puree not pumpkin pie filling
  • 3 tbsp confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 0.75 tsp pumpkin pie spice adjust to taste
  • 0.12 tsp fine sea salt just a pinch to balance sweetness
  • 0.12 tsp cream of tartar optional, helps stabilize

Instructions

Preparation Steps

  • Chill a metal mixing bowl and beaters in the freezer for 10 minutes.
  • Beat the cold cream on medium speed until slightly thickened and foamy.
  • Sprinkle in confectioners’ sugar, pumpkin pie spice, salt, and cream of tartar. Whip to soft peaks.
  • Add pumpkin puree and vanilla. Whip just to medium peaks, keeping the mixture light and airy.
  • Taste and adjust spice or sweetness. Serve right away or refrigerate up to 24 hours.

Notes

Tip: For a maple version, swap half the confectioners’ sugar for 1 tbsp maple syrup and whip to firm peaks. For extra stability, dissolve 1/2 tsp unflavored gelatin in 1 tbsp cold water, melt gently, cool, then stream in at soft peaks. Serve over pumpkin pie, waffles, or hot cocoa. Refrigerate in a covered container up to 2 days; rewhip briefly if it softens.
This recipe is an original creation inspired by classic Pumpkin Whipped Cream Recipes flavors. All ingredient ratios and instructions are independently developed.