Pumpkin Pie Whipped Cream

Made with whipping cream and real pumpkin purée, this pumpkin pie whipped cream recipe tastes great with everything from hot chocolate to pumpkin bread pudding, and of course, it makes the perfect finishing touch for a big slice of pumpkin pie. This easy, five-ingredient recipe comes together in just five minutes, and can be prepared several hours in advance.

Key Ingredients

• Whipping Cream – Whipping cream (heavy cream, in the US) creates the thick, creamy base. Look for a milkfat percentage around 35-36%. And be careful not to over-whip your cream, or you’ll make pumpkin butter instead!
• Pumpkin – Look for pure pumpkin purée, not pumpkin pie filling. (The pie filling has added spices; you’re going to add your own.) In the UK, you can often find canned pumpkin in the American foods section at Sainsbury’s. I’ve tested this recipe with their “Baking Buddy” brand, with good results. And if you have some pumpkin left over, save it to make one of my other autumn recipes, like pumpkin muffins, pumpkin oatmeal balls, or a pumpkin pie smoothie.
• Confectioner’s Sugar – Confectioner’s sugar (icing sugar) sweetens the whipped cream. You can adjust the sugar to taste, but you’ll want to add at least a small amount of sweetener to balance the savory, vegetal notes of the pumpkin. I also recommend sifting to remove any clumps, lumps, or hard bits of sugar.
• Vanilla Bean Paste – Choose a good-quality vanilla bean paste. Nielsen-Massey is my personal favorite, but Rodelle, Taylor & Colledge, and Simply Organic make good vanilla pastes, too. You can also use the scrapings of one vanilla pod.
• Pumpkin Spice – I tested this recipe with my own homemade pumpkin spice blend, which is also a good option if you live in a place where ground pumpkin pie spice is not easy to find. If you’re in the US, you can use a store-bought product.

Tips, Tricks, and Tools

• Choose your whisking method. I usually make whipped cream with an electric hand mixer, because it’s fast and allows for easy cleanup. You can make it in a stand mixer with balloon whisk attachment (this is the best approach for a double or triple batch) or use a simple, handheld balloon whisk, and whisk the cream in a chilled metal bowl positioned over a bowl of ice. This approach will take a bit of elbow grease, but it definitely works if you don’t have access to a mixer.
• Use leftover pumpkin pie filling. As noted above, I tested this recipe with canned pumpkin purée. However, it will work with canned pumpkin pie filling, if you’re looking for a way to use up leftovers. If using pie filling, omit the pumpkin spice from the recipe. You might also need to reduce or omit the confectioner’s sugar if your pie filling contains sweetener.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Pie Whipped Cream

Recipe by becky

• Total Time5 minutes
• YieldAbout 300 grams 1x

Print Recipe

Pin Recipe

A five-ingredient pumpkin pie whipped cream recipe made with real pumpkin purée. The ideal pumpkin whipped cream for autumn desserts.

Ingredients

Scale 1x2x3x

240 milliliters cold whipping cream (1 cup)
60 grams pumpkin purée (1/4 cup), chilled
25 grams confectioner’s sugar (3 tablespoons), or to taste
1 teaspoon pumpkin spice
1 teaspoon vanilla bean paste

Cook Mode Prevent your screen from going dark

---

Instructions

In a large mixing bowl or the bowl of a stand mixer, whip cream on medium-high speed until soft peaks form.

Add the pumpkin purée, pumpkin spice, and vanilla bean paste and mix until fully incorporated.

Sift in the confectioner’s sugar and mix to combine. Taste and adjust sweetener.

Use as desired.

 

• Prep Time: 5 minutes
• Category: Frostings and Fillings
• Method: Hand Mixer

Make-Ahead and Storage Suggestions

I like to make my whipped cream just before serving, but you can whip the cream up to four hours in advance. Scoop into a piping bag fitted with desired tip, and refrigerate until ready to use.

Other Unique Whipped Cream Recipes You Might Enjoy

Coffee Whipped Cream
Coconut Whipped Cream
Lavender Whipped Cream

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!