Pumpkin Spice Whipped Cream

This easy Pumpkin Spice Whipped Cream is made with solid coconut cream, real pumpkin puree, pumpkin pie spice, and maple syrup. It’s dairy-free, vegan, gluten-free, and ready in 5 minutes.

Course Dessert

Cuisine American

Keyword pumpkin spice coconut whipped cream, pumpkin spice whipped cream, pumpkin whipped cream recipe, pumpkin whipped cream, vegan pumpkin whipped cream

Prep Time 5

Total Time 5

Servings

Calories 77kcal

Author Jamie Monkkonen

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.

Notes

Coconut cream: Use only the solid cream from the can, leaving the liquid behind. If the cream hasn’t separated, refrigerate the can until it is solid enough to scoop. A 14-ounce can of coconut cream typically gives me about 1¼ cups of solid coconut cream.

Storage: Store in an airtight container in the refrigerator for up to 6 days. Keep cool until serving.

Nutrition