Level up your Fall desserts and coffees with this amazing Vegan Pumpkin Spice Whipped Cream! This creamy 5 ingredient recipe is incredible on your favorite Fall and pumpkin desserts and in your morning coffee.
Your Pumpkin spice latte obsession just got easier, and you need only 6 ingredients to make this recipe!
This Vegan Pumpkin Spice Whipped Cream recipe is best during that short but amazing pumpkin season of late August through November. This is also when you'll start seeing pumpkin puree sold in the grocery store. Make sure to grab a few cans early, since stores are often in short supply by the end of September!
This recipe was inspired by the fan-favorite Essential Dairy-Free Whipped Cream. Add a dollop to your Homemade Pumpkin Spice Latte, Easy Pumpkin Coffee, Cold Brew Concentrate, or Microwave Hot Chocolate for a quick breakfast treat.
My favorite desserts to pair it with are with Crustless Pumpkin Pie, Gluten-Free Vegan Pumpkin Pie, Gluten-Free Apple Pie, Pumpkin Spice Chia Pudding, Gluten Free Pumpkin Bread, Almond Flour Pumpkin Muffins, Flourless Pumpkin Pancakes, and Gluten-Free Chocolate Muffins.
For more delicious pumpkin recipes, check out my Pumpkin Spice Coffee Creamer, Pumpkin Spice Latte, Gluten-Free Pumpkin Donut Holes, and Paleo Pumpkin Donuts.
For more amazing Fall treat recipes, check out our Gluten Free Apple Fritters and Gluten-Free Apple Coffee Cake!
How to make it (with photos)
With just 6 simple ingredients and two steps, this easy pumpkin spice creamer recipe will be finished in a flash!
Ingredient Notes + Substitutions
This amazing vegan pumpkin whipped cream recipe needs only 6 pantry stable ingredients and is full of fall flavors.
Pumpkin Puree
Any pure pumpkin puree will do, whether canned or home made. Make sure the puree is very smooth, especially if using one you made yourself.
I like Libby's brand because it has a strong pumpkin flavor, is nice and thick, and is easy to find at most grocery stores.
Do not choose a product labeled "pumpkin pie filling" because it usually has additives and is not pure pumpkin.
Canned Coconut Cream
You can use either full fat coconut milk or a can labeled coconut cream. Coconut cream is the solid part of a can of coconut milk. If it's liquid when you open it, you need to chill it in the refrigerator until the liquid and solid parts separate and it's easy to scoop out.
I talk more about quality coconut cream brands in my Dairy-Free Whipped Cream post. Thai Kitchen Coconut Cream and Savoy Coconut Milk are two brands I recommend.
More Ingredient Notes
- confectioner's sugar - If you need a corn free version, try Wholesome brand since it uses tapioca starch instead. Sift the powdered sugar first for an extra smooth whipped cream without over-beating.
- pumpkin pie spice - Use my easy Homemade Pumpkin Pie Spice recipe if you don't have a favorite blend. It includes ground cinnamon, nutmeg, ginger, and allspice.
- maple syrup - You can omit the maple syrup but I think it makes a really nice Fall flavor combination with pumpkin puree and pumpkin spice.
- optional vanilla extract - Add ¼ teaspoon of maple syrup for a smoother taste.
See the recipe card for a full list of ingredients and quantities.
Step-by-Step Instructions
Learn how to make pumpkin spice whipped cream in two easy steps.
- Combine Ingredients: Add all ingredients to a medium mixing bowl.
- Mix until smooth: Use an electric mixer with whisk attachment to blend until smooth.
Hint: Begin mixing at a low speed to prevent the sugar from spraying out of the bowl. Then gradually increase the speed.
Expert Tip
Make amazing vegan pumpkin whipped cream with this expert tip.
Only use the solid coconut cream from the can.
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.
Then use the extra coconut water in one of our Gluten Free Smoothie Recipes!
Recipe FAQs
Here I answered some frequently asked questions about this Pumpkin Spice Whipped Cream recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover pumpkin spice 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.
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.
Pumpkin pie spice and pumpkin spice are exactly the same. They both use a blend of cinnamon, nutmeg, ginger, allspice, and sometimes cloves.
More pumpkin dessert recipes to consider...
Looking for more pumpkin dessert recipes like this pumpkin whipped cream? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Pumpkin Spice Whipped Cream (vegan)
Ingredients
- 1 14-ounce can coconut cream solid cream only*
- 5 tablespoons confectioners sugar (powdered sugar), sifted
- 2 tablespoons pumpkin puree
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon maple syrup
- â…› teaspoon salt
Instructions
- Combine: Add all ingredients to a medium mixing bowl.
- Mix: Use an electric mixer with whisk attachment to blend until smooth.
Sandra says
Can I omit the pumpkin puree? How would you measurements of the other igredients change if I do?
Jamie says
You can omit the pumpkin puree. Use 4 tablespoons powdered sugar (instead of 5) and everything else can stay the same. It will be just a touch more "spiced" this way -- reduce the pumpkin pie spice to 1/2 teaspoon if you want to keep it a bit lighter. Enjoy!
Willow says
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!
Steph says
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!
Simon says
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!