Description
A delightful and festive Pumpkin Spice Whipped Cream recipe that brings the warm flavors of fall to your favorite desserts and beverages. This creamy, lightly spiced whipped topping combines chilled heavy cream with pumpkin puree, pumpkin pie spice, and vanilla for an easy, delicious treat perfect for autumn celebrations.
Ingredients
Whipped Cream Mixture
- 1 cup heavy cream (chilled)
- 1/3 cup pure pumpkin puree (canned, not pumpkin pie filling)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Chill Equipment: Place the mixing bowl and beaters in the fridge or freezer for about 10-15 minutes to ensure the heavy cream whips up quickly and maintains volume.
- Combine Ingredients: Add the chilled heavy cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cold mixing bowl.
- Whip the Mixture: Using an electric mixer on medium-high speed, whip the ingredients for 3-4 minutes until stiff peaks form. Watch closely to avoid over-whipping; stop when the whipped cream holds its shape firmly.
- Serve or Store: Use the pumpkin spice whipped cream immediately as a topping or transfer it to an airtight container and refrigerate for up to 2-4 days.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- For best whipping results, ensure all equipment and ingredients are cold.
- Do not over-whip the cream to prevent it from turning grainy or separating.
- This whipped cream is perfect for topping pies, coffee drinks, pancakes, or oatmeal.
- Store in an airtight container in the refrigerator and consume within 4 days for optimal freshness.
