Homemade Pumpkin Spice Whipped Cream
There’s something magical about the blend of fall flavors that makes pumpkin spice a seasonal favorite. I’m thrilled to share a recipe that transforms ordinary whipped cream into a dreamy, spiced topping perfect for all your autumn treats.
This Homemade Pumpkin Spice Whipped Cream is a fantastic substitute for regular whipped cream and can elevate anything from a slice of pie to your morning coffee. Personally, I love enjoying it over a warm mug cake—it’s the perfect way to embrace the fall season!
Why I Love This Recipe
Pumpkin spice whipped cream adds a delightful twist to classic whipped cream by infusing it with the warm, comforting flavors of pumpkin pie spice. With just a few simple ingredients, you can create a creamy, fluffy topping that brings a touch of the holiday season to any dessert or drink. It’s a great substitute for regular whipped cream and makes every treat feel a bit more special.
Why Make Pumpkin Spice Whipped Cream At Home?
Making whipped cream at home gives you control over the ingredients and flavors. You can customize the sweetness and spice levels to suit your taste. Plus, using real pumpkin pie spice ensures that you’re getting natural flavors without any added preservatives or artificial ingredients. Homemade whipped cream also avoids the need for Cool Whip or other pre-made options that may not have the same creamy texture or fresh taste.
Why Use Coconut Cream?
Coconut cream is a fantastic alternative to heavy whipping cream, especially if you’re looking for a dairy-free option. It provides a rich, creamy texture that’s perfect for making homemade whipped cream. The fat content in coconut cream is higher than in regular coconut milk, which helps achieve the stiff peaks that are ideal for this recipe. Plus, it’s technically gluten-free, vegan, and sugar-free as is, though you can always add a tablespoon or two of maple syrup if you’re treating yourself to some extra sweetness!
Jazz’s Recommended Products
For the best results, consider using these tools:
KitchenAid Stand Mixer: A stand mixer is a great investment for making whipped cream and other recipes that require consistent mixing.
Electric Hand Mixer: If you prefer a more compact option, an electric hand mixer with a whisk attachment is perfect for whipping coconut cream.
KitchenAid Stand Mixer
Electric Hand Mixer
How to Make Pumpkin Spice Whipped Cream
Here’s how you can make this delicious pumpkin spice whipped cream right at home. It’s a great way to elevate your favorite desserts and drinks with a seasonal flair.
Ingredients:
1 can of full-fat canned coconut cream
1 teaspoon vanilla extract
1-2 tablespoons maple syrup
1/2 teaspoon pumpkin pie spice
Instructions:
Refrigerate the Coconut Cream
Place the canned coconut cream in the refrigerator overnight. This step is crucial for achieving the best results. The cold temperature will cause the cream to solidify and separate from the liquid, making it easier to whip.Tip: When you’re at the grocery store, be sure not to shake the canned coconut cream. Shaking or tossing can mix the cream and the water, which makes it difficult to achieve the perfect creamy texture.
Prepare the Coconut Cream
After the can has been refrigerated overnight, carefully open it. Scoop out the solidified coconut cream from the top into a large bowl. If the cream didn’t harden, you may have received a bad can. This occasionally happens, so don’t be discouraged if your first attempt doesn’t turn out as expected.Whip the Coconut Cream
Using a hand mixer or stand mixer with a whisk attachment, whip the coconut cream until it reaches a fluffy texture, about 45 seconds. If you’re using an electric mixer, start at a low speed and gradually increase to medium-high.Add Flavorings
Incorporate the vanilla extract, pumpkin pie spice, and optional maple syrup into the whipped cream. Whip again for another 15 seconds until everything is well combined. This is where the magic happens, as the pumpkin pie spice and vanilla extract infuse the cream with that irresistible fall flavor.Taste and Adjust
Taste the whipped cream to see if it needs additional sweetener or spice. Adjust according to your preference, then whip briefly to incorporate any changes. If you like a sweeter cream, add a bit more maple syrup or a pinch of brown sugar. For a spicier kick, a touch more pumpkin pie spice will do the trick.
Storage
Store your homemade pumpkin spice whipped cream in the fridge for up to 3 days. It’s a great make-ahead treat that you can enjoy throughout the week. Just give it a quick whip before serving if it has settled a bit.
Jazz's Tips and Tricks for Perfect Pumpkin Spice Whipped Cream
Creating the perfect pumpkin spice whipped cream is all about getting the right texture and flavor. Here are my top four tips to ensure you achieve the best results every time:
1. Use Full-Fat Coconut Cream
For the creamiest and fluffiest whipped cream, always use full-fat coconut cream. This provides the necessary richness and helps achieve the stiff peaks that make the whipped cream perfect for topping. Low-fat or light coconut milk won’t give you the same consistency.
2. Chill Your Equipment
Chill your mixing bowl and beaters (or stand mixer attachments) in the freezer for about 15 minutes before you start. Cold equipment helps the coconut cream whip up faster and maintain a stable, fluffy texture.
3. Avoid Shaking the Can
Handle the can of coconut cream with care—don’t shake or toss it. Shaking can mix the cream with the liquid, making it harder to achieve the right consistency. Ensure the cream has properly separated before whipping.
4. Whip Until Stiff Peaks Form
Whip the coconut cream until it forms stiff peaks, meaning it should hold its shape when you lift the beaters or whisk. If the peaks are soft, continue whipping until they are firm but not dry for the best texture.
What to Pair With Pumpkin Spice Whipped Cream
This pumpkin spice whipped cream isn’t just for topping pies. Here are some of my favorite ways to enjoy it:
Air-Fried Apples: Top your air-fried apples with a dollop of pumpkin spice whipped cream for a comforting fall treat.
Air Fryer Peaches: This cream pairs beautifully with the caramelized sweetness of air fryer peaches.
Air-Fried Apples
Air Fryer Peaches
Sweet Potato Cinnamon Bread: Spread some of this whipped cream on a slice of sweet potato cinnamon bread for an indulgent breakfast.
Sweet Potato Breakfast Bowl: Top off this crunchy sweet potato breakfast bowl with a generous swirl of whipped cream for a creamy, satisfying start to your day.
Sweet Potato Cinnamon Bread
Sweet Potato Breakfast Bowl
Pumpkin Spice Chai Latte: Add a spoonful of this whipped cream to your pumpkin spice chai latte for a creamy, spiced twist.
Pumpkin Cream Cold Brew: Use it as a frothy topping for your pumpkin spice cold brew, and enjoy a café-quality drink at home.
Pumpkin Spice Chai Latte
Pumpkin Cream Cold Brew
FAQs
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While you can use heavy whipping cream, this recipe specifically uses coconut cream to keep it dairy-free and vegan. Coconut cream also gives the whipped cream a unique flavor and texture that pairs beautifully with pumpkin spice. If you do use heavy whipping cream, follow a standard whipped cream recipe and add pumpkin pie spice to taste.
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The coconut cream should be solidified and separated from the liquid after being refrigerated overnight. It should be thick and creamy, allowing it to be whipped into stiff peaks. If it’s too liquidy, it might not have chilled properly, or you may have received a bad can. Ensure you’re using full-fat coconut cream for the best results.
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Yes, you can make this pumpkin spice whipped cream ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Just give it a quick whisk before serving, as it might settle a bit in the fridge.
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If you prefer not to use maple syrup, you can substitute it with other sweeteners like agave nectar, honey, or a pinch of brown sugar. Just adjust the amount to taste. If you’re looking for a sugar-free option, consider using a sugar substitute like stevia or monk fruit sweetener.
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It’s not recommended to freeze whipped cream, as it can affect the texture and cause it to separate when thawed. For the best flavor and texture, store it in the fridge and use it within 3 days. If you have leftovers, try using them in recipes where a slightly different texture won’t matter, such as blended into smoothies or baked goods.
Pumpkin Spice Coconut Whipped Cream
Ingredients
- 1 can of full-fat canned coconut cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
Instructions
- Refrigerate the Coconut Cream: Place the canned coconut cream in the refrigerator overnight. This step is crucial for achieving the best results. The cold temperature will cause the cream to solidify and separate from the liquid, making it easier to whip.
- Prepare the Coconut Cream: After the can has been refrigerated overnight, carefully open it. Scoop out the solidified coconut cream from the top into a large bowl.
- Whip the Coconut Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the coconut cream until it reaches a fluffy texture, about 45 seconds. If you’re using an electric mixer, start at a low speed and gradually increase to medium-high.
- Add Flavorings:Incorporate the vanilla extract, pumpkin pie spice, and optional maple syrup into the whipped cream. Whip again for another 15 seconds until everything is well combined. This is where the magic happens, as the pumpkin pie spice and vanilla extract infuse the cream with that irresistible fall flavor.
- Taste and Adjust: Taste the whipped cream to see if it needs additional sweetener or spice. Adjust according to your preference, then whip briefly to incorporate any changes.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
Watch the Recipe Tutorial
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