What can I use in place of pumpkin spice?

Name: Fall Favorite Pumpkin Spice Coconut Whipped Cream
Prep time: 5 min
Total time: 5 min
Yield: 10
Cuisine: American
Ingredients: 1 14-ounce can coconut cream, solid cream only*; 5 tablespoons confectioners sugar; 2 tablespoons pumpkin puree; 3/4 teaspoon pumpkin pie spice; 1/4 teaspoon maple syrup; 1/8 teaspoon salt

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

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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★★★★★

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
3/4 teaspoon pumpkin pie spice
1/4 teaspoon maple syrup
1/8 teaspoon salt

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Instructions

Add all ingredients to a medium mixing bowl.
Use an electric mixer with whisk attachment to blend until smooth.

Notes

* 1 can of coconut cream = 1 1/4 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

Find it online: https://vibrantlygfree.com/pumpkin-spice-coconut-whipped-cream/