Pumpkin Whipped Cream is a truly delicious topping that’ll add warm flavors and a rich touch to many desserts and drinks!
Sometimes you just can’t wait for the fall season to get your pumpkin spice fix, which is totally understandable. It’s an awesome flavor, and I’m not going to ever pretend otherwise! In this case, it makes for a truly tasty whipped cream that’ll turn any seasonal dessert into something really special. In fact, I even love using it on warm drinks like hot chocolate or a pumpkin spice latte.
This particular recipe is a favorite of mine, especially at Thanksgiving. While you might think the go-to choice is to serve it with a pumpkin pie (and you’d be right, that is really good!), one of my favorite unique dessert options is an ice cream bar! When you set out a few gallons of ice cream and an assortment of toppings for people to make their own ice cream bowl, it turns a Thanksgiving buffet into a fun party that everyone gets really into. And fancy whipped creams like this pumpkin whipped cream disappear the fastest!
What you’ll love about this recipe is that it’s easy and quick. Why buy ordinary whipped cream when you can make your own delicious autumnal variation at home? Chances are this recipe will become a favorite as soon as those leaves start to turn!
Homemade pumpkin purée
Pumpkin purée is something you can easily get at the store in a can. In the autumn, however, when pumpkin season is in full swing, feel free to make your own fresh purée! You can do this by getting a small baking pumpkin, which tastes a bit better than larger pumpkins usually used for jack-o’-lanterns. Clean the pumpkin, cut it in half, and scoop out the seeds. You can discard them, but roasted with some spices and sea salt, they make a delicious, wholesome snack. Roast the pumpkin halves face down in the oven at 400°F until the flesh is nice and soft. This takes between 45 and 60 minutes. Once cooled, scoop out the flesh and put it in a blender or food processor. You can optionally add a little dash of salt or sugar (or both) according to your tastes. The purée can be kept in the fridge for one week or three months in the freezer.
How do I store leftovers?
If you want to store your leftover whipped cream, be sure that you keep it covered in an airtight container in the fridge for up to 24 hours. However, it is best to use it soon after it’s made because it does lose its airy texture quickly. If you want to keep it longer, you can put it in the freezer for up to 1 month. Defrost in the fridge.
Serving suggestions
As previously recommended, serve your pumpkin whipped cream on top of Vanilla Ice Cream, or other ice cream options like Coffee Toffee Ice Cream or Cookies And Cream Ice Cream! It is also, of course, wonderful on drinks like Rich And Creamy Hot Chocolate. I even love it on Apple Pie!
Pumpkin Whipped Cream
Ingredients
- 1 cup heavy cream chilled
- 3 1/2 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 5 tablespoons pumpkin purée
Instructions
- For best results, chill a metal or glass mixing bowl and beaters in the freezer first for at least 10 minutes.
- Pour chilled heavy cream into a bowl. Add powdered sugar and whip on medium-high speed until soft peaks form, about 3 minutes.
- Add vanilla extract, pumpkin spice, and purée. Whip gently until stiff peaks form, about 1-3 minutes.
- Serve immediately over your favorite dessert or store covered in the refrigerator for up to one day.
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