This easy Pumpkin Spice Whipped Cream is a dairy-free, vegan fall topping made with solid coconut cream, real pumpkin puree, pumpkin pie spice, and a touch of maple syrup. It takes just 5 minutes and is delicious on coffee, pumpkin pie, pancakes, and other fall desserts.
I developed it as a pumpkin-spiced version of my Dairy-Free Whipped Cream. The key is using only the solid coconut cream from the can and mixing just until smooth and fluffy-coconut cream can separate if it is over-whipped.
I especially love it on my Homemade Pumpkin Spice Latte and Gluten-Free Vegan Pumpkin Pie.
Recipe Overview: Pumpkin Spice whipped Cream
- ⭐ Difficulty: Easy
- 🕒 Total Time: 5 minutes
- 👥 Serves: 10
- Method: Whipped coconut cream
- Texture: Smooth, soft, and fluffy
- ✅ Diet: Gluten-free, dairy-free, and vegan
⚠️ Most Important Tip: Use only the solid coconut cream from the can. If the cream and liquid haven't separated, chill the can until the cream is solid enough to scoop out.
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FEATURED REVIEW ★★★★★
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!
- Simon
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Why This Recipe Works
- It takes just 5 minutes. Everything comes together in one bowl with an electric mixer, so it's easy to make for coffee or dessert at the last minute.
- Real pumpkin adds more than spice alone. Pumpkin puree gives the whipped cream actual pumpkin flavor and a naturally warm color along with the pumpkin pie spice.
- Solid coconut cream creates the dairy-free base. Using only the thick cream from the can gives the topping enough structure without heavy whipping cream.
Key Ingredients & Substitutions
Pumpkin Puree
I use Libby's canned pumpkin puree because it's thick, smooth, and has a strong pumpkin flavor. You only need 2 tablespoons for this recipe.
Be sure to use plain pumpkin puree rather than pumpkin pie filling, which already contains added sweeteners and spices.
Canned Coconut Cream
Use only the solid coconut cream, leaving the watery liquid behind. I get good results with Thai Kitchen Coconut Cream and Savoy Coconut Cream.
If the cream is liquid when you open the can, refrigerate it until the solid cream separates from the coconut water. You can open the chilled can upside down and pour off the liquid before scooping out the cream.
I talk more about quality coconut cream brands in my Dairy-Free Whipped Cream post.
You can use the extra coconut water in one of my Gluten Free Smoothie Recipes!
More Ingredient Notes
- Confectioners' sugar: Sift the powdered sugar before mixing for the smoothest texture. If you need a corn-free powdered sugar, Wholesome uses tapioca starch instead of cornstarch.
- Pumpkin pie spice: Use your favorite blend or make my Homemade Pumpkin Pie Spice.
- Maple syrup: A small amount adds another warm fall flavor alongside the pumpkin and spices.
- Salt: A small pinch balances the sweetness.
See the recipe card for full quantities.
How to make pumpkin Spice whipped Cream
Learn how to make pumpkin spice whipped cream in two easy steps.
- Combine Ingredients: Add all ingredients to a medium mixing bowl.
- Whip: Use an electric mixer with whisk attachment to blend until smooth. Start mixing on low speed, then gradually increase the speed. Mix just until the cream is smooth and fluffy. Stop once it is combined-over-whipping coconut cream can cause it to separate.
How to store pumpkin whipped cream
Store leftover pumpkin spice whipped cream in an airtight container in the refrigerator for up to 6 days. Keep it chilled until you're ready to serve it because coconut cream softens as it warms.
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 Recipe
Pumpkin Spice Whipped Cream
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
- ⅛ teaspoon salt
Instructions
- Combine: Add the solid coconut cream, sifted confectioners' sugar, pumpkin puree, pumpkin pie spice, maple syrup, and salt to a medium mixing bowl.
- Whip: Use an electric mixer with whisk attachment to blend until smooth. Start mixing on low speed, then gradually increase the speed. Mix just until the cream is smooth and fluffy. Stop once it is combined-over-whipping coconut cream can cause it to separate.
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!