Every fall dessert (or drink!) deserves a seasonal topping. Make your own pumpkin spice whipped cream to garnish pies, cheesecakes, coffee drinks, and more. It tastes better than store-bought versions and requires just four simple ingredients.
Fresh whipped cream sounds intimidating, but it’s very easy to make at home. If you’ve seen my homemade whipped cream tutorial before, you know it doesn’t take much effort.
I often insist on homemade whipped cream the way I insist on scratch brownies, so it made sense to adapt that fluffy goodness into a pumpkin-spiced version for the cooler months.
Turning classic whipped cream into pumpkin spice whipped cream is as simple as adding pumpkin pie spice and vanilla to the cream and sugar.
INGREDIENTS
The ingredient list is short—very short.
Just four ingredients.
Start with whipping cream—labeling can vary, so note the fat content: whipping cream is about 30% milk fat, while heavy cream or heavy whipping cream is around 36%.
Any of these will work; avoid using milk or half-and-half because they don’t have enough fat to whip properly. Use whatever is available and convenient.
You’ll also need sugar (granulated or powdered—see notes for tips), pumpkin pie spice for the pumpkin flavor, and a splash of vanilla extract. That’s it.
NO PUMPKIN PUREE?
This recipe uses pumpkin pie spice rather than pumpkin purée. Pumpkin purée is wet and heavy and would weigh down the whipped cream, so spice is used to provide the pumpkin profile while keeping the cream light and airy.
If you want a whipped topping that includes real pumpkin for drinks like pumpkin lattes, try a recipe specifically designed for pumpkin cream cold foam.
That kind of pumpkin cream works well on beverages and can also be used over desserts.
HOW TO MAKE PUMPKIN SPICE WHIPPED CREAM
Here’s how to make this simple whipped cream. You can use a stand mixer or a handheld electric mixer; a stand mixer is stronger, so timings are based on that, but either tool will work.
Pour the cream, sugar, pumpkin pie spice, and vanilla into the mixer bowl (or a large bowl for a handheld mixer) and attach the whisk.
Start on medium speed (about KitchenAid speed 4–5 or handheld 2–3). The mixture will become frothy and after 2–3 minutes will begin to thicken.
When the mixture looks thick and you can see the trail of the whisk, increase speed to medium-high (KitchenAid 7–8 or handheld 4–5) and beat another 30 seconds to 1 minute.
At this point the cream will look billowy and the whisk trails will be distinct.
HOW DO I KNOW WHEN MY PUMPKIN WHIPPED CREAM IS DONE?
To test doneness, lift the whisk or beaters from the bowl and check the peaks.
You want stiff peaks—when the whipped cream stands up without drooping. For a quick check, flip the whisk upside down; if the peak holds, it’s done.
If the peaks droop, beat in 10–15 second increments on medium-high until stiff peaks form. Small amounts of extra time make a big difference, so watch the bowl closely.
You’ve made pumpkin spice whipped cream—perfect for any autumn treat.
ADJUSTING WHIPPED CREAM STIFFNESS
Adjust firmness based on use: dollops for pie can be slightly softer, while piping requires firmer, stiffer peaks.
Use the 10–15 second rule to fine-tune texture. Remember: you can make whipped cream stiffer, but you can’t make it lighter once overbeaten.
Use your pumpkin spice whipped cream on classics like pumpkin pie, pumpkin cheesecake, pumpkin ice cream, or stirred into coffee. It pairs well with any dessert that benefits from a warm, spiced topping.
Pumpkin Spice Whipped Cream Recipe
10 mins
10 mins
Ingredients
- 1 cup (240 mL) heavy cream or heavy whipping cream
- 2 Tablespoons sugar (powdered: 15 g; granulated: 25 g)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Pour the heavy cream, sugar, pumpkin pie spice, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment or into a large bowl for a handheld mixer.
- Start on medium speed (stand mixer 4–5, handheld 2–3). The mixture will become frothy; after 2–3 minutes it will begin to thicken.
- When you can see the trail of the whisk, increase to medium-high speed (stand mixer 7–8, handheld 4–5) and beat another 30 seconds to 1 minute until billowy with distinct whisk trails.
- Check for stiff peaks by lifting the whisk. If peaks hold without drooping, the cream is done. If not, beat in 10–15 second increments until stiff peaks form.
- Use immediately. Store covered in the refrigerator for up to 2 days. See notes for freezing guidance.
Notes
- Sugar: You can use granulated or powdered sugar. Powdered sugar yields a slightly smoother, lighter texture—recommended if doubling or tripling the recipe.
- Freezing: Whipped cream can be frozen, though it may lose some fluffiness. Frozen whipped cream is still useful for topping pies or hot drinks.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter estimates.
| Calories: 462 kcal