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    Home » Dessert

    Pumpkin Spice Coconut Whipped Cream

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

    Jump to Recipe·Print Recipe

    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, and you need only 5 minutes and 6 ingredients to make this recipe!

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

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

    For more amazing Fall treats, check out our Gluten Free Apple Fritters and Gluten-Free Apple Coffee Cake!

    Jump to:
    • How to make Pumpkin Whipped Cream
    • Storage
    • Top tip
    • Recipe FAQs
    • More Pumpkin Recipes to consider...
    • 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 😉

    How to make Pumpkin Whipped Cream

    With just 6 ingredients and two steps, this easy recipe will be finished in a flash!

    Ingredients

    This amazing vegan pumpkin whipped cream recipe needs only 6 pantry stable 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 full ingredients and quantities.

    Substitutions + Variations

    • Corn-free - Instead of using traditional confectioner’s sugar that contains cornstarch, try Wholesome brand (affiliate link) that uses tapioca starch instead.
    • See the original version of this recipe: Essential Dairy-Free Whipped Cream in 5 minutes

    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.

    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! 

    Recipe FAQs

    We answers some of the frequently asked questions about this recipe below.

    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.

    Are pumpkin pie spice and pumpkin spice the same thing?

    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 Recipes to consider...

    If you love this recipe, try serving it with one of our other pumpkin recipes:

    • Side view of a stack of four fluffy paleo pumpkin pancakes topped with a swirl of pumpkin spice coconut whipped cream and a drizzle of maple syrup.
      Healthy Pumpkin Pancakes
    • A piece of crustless pumpkin pie with whipped cream and spice on top.
      Healthy Crustless Pumpkin Pie
    • A muffin tin filled with cooling healthy pumpkin muffins with golden tops.
      Almond Flour Pumpkin Muffins
    • A jar filled with pumpkin chia pudding topped with chopped apples and roasted pumpkin seeds.
      Pumpkin Chia Pudding

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field or recipe card below. Thank you!

    Print

    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
    Pin Recipe

    ★★★★★

    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. Combine Ingredients: Add all ingredients to a medium mixing bowl.
    2. Mix until smooth: Use an electric mixer with whisk attachment to blend until smooth.

    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.

    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!

    « Classy Dairy-Free Zuppa Toscana in one pot with clean ingredients
    Savory Pumpkin Stew »

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    Reader Interactions

    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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    About Jamie

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    After a celiac diagnosis, I went from a food lover to eating because I had to. Then, with the help of this blog and community, I re-worked my life and my recipes to love food again. Thank you for being here.

    More about my journey →

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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.