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!
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.
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 😉
This amazing vegan recipe needs only 6 ingredients:
- canned coconut cream
- confectioner’s sugar
- pumpkin puree
- pumpkin pie spice
- maple syrup
See the recipe card for quantities.
Add all ingredients to a medium mixing bowl.
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. Eventually, you will want to mix at high speed because it is most effective at breaking up clumps.
- 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!
See the original version of this recipe on my website! Essential Dairy-Free Whipped Cream in 5 minutes
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.
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.
Then use the extra coconut water in one of our Gluten Free Smoothie Recipes!
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.
Fall Favorite Pumpkin Spice Coconut Whipped Cream
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.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 10 1x
- Category: Dessert
- Method: No cook
- Cuisine: American
- Diet: Vegan
- 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
- Add all ingredients to a medium mixing bowl.
- Use an electric mixer with whisk attachment to blend until smooth.
* 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
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!
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!
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!