Is there a better way to embrace the enchanting flavors of Fall than by topping your favorite desserts with a dollop of Pumpkin Whipped Cream?
Think perfectly airy, subtly sweet homemade whipped cream packed with real pumpkin and pumpkin pie spice. The perfect touch to elevate pancakes, cakes, coffees, and hot chocolate!
As a mom-on-the-go who loves big flavor, I make this on Fall Sundays and use it throughout the week to bring a little special homemade Autumnal touch to my coffee (and more!).
It’s the absolute perfect topping for Pumpkin Spice Hot Chocolate!
Whipped Cream with Pumpkin Ingredient Highlights
Your heavy whipping cream should be cold for quicker whipping. If it’s an especially hot day, you can stick your bowl in the freezer for 10-15 minutes before getting started.
If you don’t have any pumpkin pie spice on hand, I’ve got you covered in this article on Every Pumpkin Pie Spice Substitute (including how to make it from scratch).
Whipped Cream for Fall Tips and Tricks
How to Make Pumpkin Whipped Cream
Ideally, you will use a stainless steel or metal bowl to whip your cream in! Metals bowls will keep the cream cold as you whip it, which will thicken it much quicker.
If you don’t have a metal bowl, a glass bowl or ceramic bowl will work, too!
Quick tip: Avoid copper mixing bowls while making homemade whipped cream as they can cause a chemical reaction that inhibits your cream from thickening.
While making whipped cream in a plastic bowl is not impossible, it makes it a lot harder on you and takes a long time.
The best way to ensure you have a silky-smooth homemade pumpkin whipped cream with no lumps or clumps is by sifting in your powdered sugar.
You can use a sifter as pictured, or you can simply use a mesh sieve. Sift the powdered sugar directly into the bowl with the cold heavy cream.
Once you’ve added the heavy cream, powdered sugar, and pumpkin pie spice to your bowl, it’s time to whip it up! You can use a hand mixer, stand mixer, or even just a standard whisk to do so.
My preference is a hand mixer. It gives you the most control and allows you to stop whipping quickly once stiff peaks form. You actually can over-whip homemade whipped cream, so stopping at the right time is key.
It usually takes around 3-4 minutes. You’ll know it’s time to stop whipping when your cream starts to take on volume. Your mixer will also leave little ripple trails in the cream. If you scoop some up with your whisk attachments, it should stay on it as pictured below.
While possible, I don’t recommend whipping your cream by hand with a standard whisk. This method will take quite a while (and a lot of muscle power!).
Once you are happy with the texture of your pumpkin spice whipped cream, add the pumpkin puree.
Then, use a rubber spatula to gently fold the pumpkin puree into the whipped cream. Folding just means gently mixing the whipped cream in an upward motion.
The goal here is to integrate the pumpkin puree into the whipped cream without compromising its texture. Fold just enough to combine, and no more.
How to Fix Over-Whipped Whipped Cream
If for some reason you do notice that your whipped cream is over-whipped, have no fear! It is surprisingly easy to come back from!
You’ll know it’s overwhipped if it starts to turn grainy or too solid (think butter). If this happens, grab a standard whisk, and slowly add a little extra heavy cream.
Pour it in, about 1 tablespoon at a time, whisking in between, until you are satisfied with the texture.
Pumpkin Spice Whipped Cream Serving Ideas
Not gonna lie, this Pumpkin Whipped Cream is so delicious, I sometimes eat it as is with a spoon. Still, this recipe was designed to enhance your Fall confections!
So, here are some of my favorite things to serve it up with (aside from the aforementioned PS Hot Chocolate):
How I Store Homemade Pumpkin Pie Whipped Cream
Leftover homemade whipped cream with pumpkin will last for 5-7 days in the refrigerator stored in an airtight container. It can also safely be frozen for up to 3 months.
Freezing the whipped cream is great for making it last longer, of course, but it’s also a really nice way to make it a little firmer for serving it with hot beverages or hot desserts.
4-Ingredient Homemade Pumpkin Whipped Cream
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Stainless Steel Mixing Bowl (or glass or ceramic)
Ingredients
- 1 cup heavy whipping cream
- ¼ teaspoon pumpkin pie spice
- ¼ cup powdered sugar
- 2 tablespoons pumpkin puree
Instructions
- To a large stainless steel (preferred), glass, or ceramic mixing bowl, add the heavy cream, pumpkin pie spice, and sift in the powdered sugar.1 cup heavy whipping cream, ¼ cup powdered sugar, ¼ teaspoon pumpkin pie spice
- Use a hand mixer (or stand mixer) to whip until the cream takes on volume and the mixer leaves trails in your cream.
- Use a rubber spatula to gently fold in the pumpkin puree until well-combined.2 tablespoons pumpkin puree
- Serve immediately or store in the refrigerator in an airtight container for 3-5 days.
Pro Tips
- If you don’t have a glass, ceramic or stainless-steel bowl, but do have a metal bowl, that works, too! Avoid copper or plastic bowls while making whipped cream.
- I prefer using a hand mixer over a stand mixer because it allows you to monitor more closely and avoid over-whipping, but you absolutely can use a stand mixer if you prefer. Just watch it closely and stop it as soon as your cream is whipped.
- Try serving this with this Pumpkin Spice Hot Chocolate!
Video
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