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    Home » Dessert

    Fall Favorite Pumpkin Spice Coconut Whipped Cream

    Published: Sep 23, 2021 · Modified: Mar 21, 2023 by Jamie · This post may contain affiliate links · 3 Comments

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    Side view of a bowl of vegan pumpkin spice whipped cream with a spoonful removed to show the soft and fluffy texture.
    Overhead view of a bowl of whipped cream with a swirl pattern and mini pumpkins arranged around it.

    Get ready to level up your Fall desserts and coffees with this amazing Pumpkin Spice Coconut Whipped Cream! This recipe is incredible on your favorite dessert and in your morning coffee or tea. Your Pumpkin spice latte obsession just got easier -- you need only 5 minutes and 6 ingredients to start this party!

    Side view of a bowl of vegan pumpkin spice whipped cream with a spoonful removed to show the soft and fluffy texture.
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    Pumpkin spice season is short, so we need to make the most of it! You'll start seeing pumpkin puree sold in the grocery store at the end of August or early September. Make sure to grab a few cans early -- stores are often in short supply by the end of September! 

    This recipe was inspired by the fan-favorite Essential Dairy-Free Whipped Cream, and pairs well with Pumpkin Spice Chia Pudding, Gluten-Free Pumpkin Muffins with Almond Flour, and Gluten-Free Chocolate Muffins.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Fall Favorite Pumpkin Spice Coconut Whipped Cream

    Why you'll love this recipe:

    • whips up in 5 minutes
    • turns any cookie into a whoopie pie (!)
    • tastes amazing on it's own
    • makes a super quick pumpkin 'latte'
    • super fluffy

    The best strategy is to simply put this dairy-free whipped cream on any and all desserts 😉

    Ingredients

    This amazing vegan recipe needs only 6 ingredients:

    Overhead view of the six ingredients you need to make dairy-free pumpkin spice coconut whipped cream.
    The six ingredients you need to make this dairy-free whipped cream recipe.
    • canned coconut cream
    • confectioner’s sugar
    • pumpkin puree
    • pumpkin pie spice
    • maple syrup
    • salt

    See the recipe card for quantities.

    Instructions

    Add all ingredients to a medium mixing bowl.

    Overhead view of all ingredients in a medium glass mixing bowl.

    Use an electric mixer with whisk attachment to blend until smooth.

    Overhead view of the well-mixed pumpkin whipped cream in a mixing bowl with electric mixer and whisk attachment.

    Hint: Begin mixing at a low speed to prevent the sugar from spraying out of the bowl. Then gradually increase the speed. Eventually, you will want to mix at high speed because it is most effective at breaking up clumps.

    Overhead view of a bowl of whipped cream with a swirl pattern and mini pumpkins arranged around it.

    Substitutions

    • Corn-free - Instead of using traditional confectioner’s sugar that contains cornstarch, try Wholesome brand (affiliate link) that uses tapioca starch instead.
    • Refined Sugar-Free - You can find a similar recipe for paleo whipped cream in my Paleo Brownie Recipe post. It uses only coconut cream and maple syrup. You could add a pinch of pumpkin spice to make it more festive!

    Variations

    See the original version of this recipe on my website! Essential Dairy-Free Whipped Cream in 5 minutes

    Equipment

    • Large mixing bowl
    • Electric mixer with whisk attachment

    Storage

    Store this whipped cream in an airtight container in the refrigerator for 5-6 days.

    These ingredients don't stand up well to warm temperatures. Keep chilled if traveling.

    A close up shot of a big spoonful of creamy pumpkin spice whipped cream.

    Top tip

    Make sure you use only the solid coconut cream from the can for this recipe. 

    To separate out extra liquid, try chilling the can in the refrigerator first. Then flip the can upside down to open. All the solid cream will be at the bottom and you can pour off the liquid.

    A can of coconut cream opened at the bottom with the liquid poured off into a separate jar.

    Then use the extra coconut water in one of our Gluten Free Smoothie Recipes! 

    FAQ

    What can I use in place of pumpkin spice?

    Use this recipe for approximately 1 teaspoon of pumpkin spice: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground allspice. Mix these four spices together before adding them to the recipe.

    Print

    Fall Favorite Pumpkin Spice Coconut Whipped Cream

    Side view of a bowl of vegan pumpkin spice whipped cream with a spoonful removed to show the soft and fluffy texture.
    Print Recipe
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    ★★★★★

    5 from 3 reviews

    An amazing 6-ingredient Pumpkin Spice Coconut Whipped Cream recipe. It's a perfect topping for desserts or creamer for your morning coffee and tea. 5 minutes from start to finish, vegan, dairy-free, and gluten-free.

    • Author: Jamie Monkkonen
    • Prep Time: 5
    • Total Time: 5 minutes
    • Yield: 10 1x
    • Category: Dessert
    • Method: No cook
    • Cuisine: American
    • Diet: Vegan

    Ingredients

    Units Scale
    • 1 14-ounce can coconut cream, solid cream only*
    • 5 tablespoons confectioners sugar
    • 2 tablespoons pumpkin puree
    • ¾ teaspoon pumpkin pie spice
    • ¼ teaspoon maple syrup
    • ⅛ teaspoon salt

    Instructions

    1. Add all ingredients to a medium mixing bowl.
      Overhead view of all ingredients in a medium glass mixing bowl.
    2. Use an electric mixer with whisk attachment to blend until smooth.
      Overhead view of the well-mixed pumpkin whipped cream in a mixing bowl with electric mixer and whisk attachment.

    Notes

    * 1 can of coconut cream = 1 ¼ cups of solid cream

    Mixing tip: Begin mixing at a low speed to prevent the sugar from spraying out of the bowl. Then gradually increase the speed. Eventually, you will want to mix at high speed because it is most effective at breaking up clumps.

    Coconut Cream Tip: Make sure you use only the solid coconut cream from the can for this recipe. To separate out extra liquid, try chilling the can in the refrigerator first. Then flip the can upside down to open. All the solid cream will be at the bottom and you can pour off the liquid.

    Storage: Store this whipped cream in an airtight container in the refrigerator for 5-6 days. These ingredients don't stand up well to warm temperatures. Keep it chilled if traveling.

    Substitutions: See the blog post for corn-free and refined sugar-free substitutions.

    Keywords: dairy-free pumpkin spice creamer, coconut whipped cream recipe, pumpkin spice whipped cream

    Did you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

    A bowl of whipped cream with a beautiful swirl pattern and a spoonful removed to show the fluffy texture.
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    Comments

    1. Willow

      October 14, 2021 at 4:17 pm

      Okay so I am just fangirling this site in general here! My friend sent me this recipe and it's just so easy and tasty. I don't even make pumpkin spice lattes anymore. I just put this in my coffee! A spoonful for my coffee, a spoonful for me... Anyway, I eat dairy-free and there are so many options here so I keep coming back and saving them to try later. Thank you for making good food so easy!

      ★★★★★

      Reply
    2. Steph

      September 24, 2021 at 9:54 am

      I got the email this morning and already gave it a try since I had all the ingredients. I put a big dollop on my morning latte. Instant pumpkin spice latte! Go team #PSL!

      ★★★★★

      Reply
    3. Simon

      September 23, 2021 at 9:11 am

      This coconut whip is amazing! It is my favorite thing to put in my morning coffee and to put on top of cookies. I love that it is dairy free--thank you for this recipe!

      ★★★★★

      Reply

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