Pumpkin Whipped Cream Recipe 2025: The Perfect Fall Dessert Topping

Craving that perfect fall dessert topping that’s both creamy and bursting with autumn flavors? Look no further! Pumpkin whipped cream is the ultimate way to elevate your holiday treats. Whether you’re spooning it onto pumpkin pie, pancakes, or your morning coffee, this delightful twist on classic whipped cream is a must-try.

According to a recent survey, pumpkin-flavored recipes skyrocket in popularity by over 150% every fall season! So why not jump on the trend and whip up your own pumpkin whipped cream? It’s easy to make, requires minimal ingredients, and will instantly give your desserts that festive flair. Ready to learn how? Let’s dive in!

What is Pumpkin Whipped Cream?

Pumpkin whipped cream is like the cozy sweater of dessert toppings — comforting, warm, and perfect for fall. It’s a delightful twist on classic whipped cream, made by folding in pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. The result? A fluffy, lightly spiced topping that tastes like a slice of pumpkin pie in every bite. Honestly, if autumn had a flavor profile, this would be it.

Now, I’ll admit, the first time I heard about pumpkin whipped cream, I thought, Why mess with something as perfect as whipped cream? But after trying it, I totally get it. It’s not about replacing traditional whipped cream; it’s about enhancing it. Adding pumpkin gives it a rich, earthy depth, and the spices add a warm kick that’s just irresistible when paired with fall desserts.

How Pumpkin Whipped Cream Differs from Traditional Whipped Cream

Let’s talk texture and flavor. Traditional whipped cream is all about that light, airy sweetness that complements just about anything. But pumpkin whipped cream? It’s got a little more personality. The pumpkin puree makes it slightly denser — in a good way! It holds its shape better on desserts and adds a subtle golden hue that screams fall vibes.

The flavor, though, is what really sets it apart. Regular whipped cream is sweet and simple, but pumpkin whipped cream brings layers of flavor. There’s the creamy base, the pumpkin’s natural earthiness, and the warmth from spices like cinnamon and nutmeg. It’s basically whipped cream, leveled up.

One mistake I made early on was using pumpkin pie filling instead of plain pumpkin puree. Big oops! The filling has added sugar and spices, and it threw off the whole balance. Trust me, stick with plain puree so you can control the sweetness and spice levels.

Why Pumpkin Whipped Cream is a Fall Favorite

There’s something about pumpkin whipped cream that just feels festive. It’s not just a topping — it’s a fall experience. Think about it: you’ve got a slice of warm pumpkin pie fresh from the oven, and you dollop a spoonful of this golden whipped cream on top. Or maybe you’re cozying up with a cup of hot cocoa or a pumpkin spice latte, and a swirl of pumpkin whipped cream takes it to the next level.

Beyond the taste, there’s a nostalgic element to it. Fall is all about traditions — pumpkin picking, Thanksgiving dinners, holiday baking — and pumpkin whipped cream fits right into that cozy, celebratory mood. I’ve even used it to elevate a boring breakfast by adding it to pancakes or waffles. Pro tip: It’s also killer on apple crisp!

But honestly? It’s popular because it’s so versatile. It pairs beautifully with pies, lattes, muffins, and even savory dishes like roasted sweet potatoes. Once you make it, you’ll start finding excuses to put it on everything.

In short, pumpkin whipped cream is the ultimate fall upgrade to traditional whipped cream. It’s a little extra effort, but the payoff? Totally worth it.

Ingredients You’ll Need to Make Pumpkin Whipped Cream

Making pumpkin whipped cream is surprisingly simple, and you probably have most of the ingredients already sitting in your kitchen. There’s nothing fancy or complicated here — just a few key items that come together to create a topping that tastes like autumn in a bowl. I’ve learned over time that each ingredient plays a specific role in achieving that perfect balance of sweetness, creaminess, and spice. Let’s break it down.

Heavy Cream: The Base for Any Whipped Cream

Let’s start with the star of the show — heavy cream. This is the foundation of any whipped cream, and it’s essential for that light, airy texture. Without it, you’re just mixing pumpkin and spices into a sugary paste (and trust me, that’s not what we’re going for!). You’ll want to use heavy whipping cream with a high fat content — at least 36%. This fat is what allows the cream to whip up into those soft, fluffy peaks.

One thing I’ve learned? Cold cream is key. If your cream isn’t chilled, it won’t whip properly. I even pop my mixing bowl and whisk in the fridge for 15 minutes before I get started. It might sound extra, but it makes all the difference!

Pumpkin Puree: Adds the Pumpkin Flavor

Pumpkin puree is what gives this whipped cream its signature flavor. You can use canned pumpkin puree (just make sure it’s 100% pure pumpkin and not pumpkin pie filling) or make your own from fresh pumpkins. I’ve done both, and while homemade puree feels more “chef-y,” the canned version is way more convenient — and honestly, just as tasty.

If you’re making your own, I recommend using sugar pumpkins or pie pumpkins. They’re smaller, sweeter, and less watery than the big carving pumpkins. Either way, the pumpkin brings a subtle, earthy flavor that pairs perfectly with the spices we’re adding.

Powdered Sugar: For Sweetness

Ah, powdered sugar. The secret to a smooth, melt-in-your-mouth whipped cream. Unlike granulated sugar, powdered sugar dissolves quickly and evenly, which is why it’s the best choice for whipped cream recipes. It also helps stabilize the cream a bit, which means your pumpkin whipped cream won’t collapse into a sad puddle after five minutes.

I typically start with 2-3 tablespoons of powdered sugar and adjust to taste. If you prefer a sweeter whipped cream, feel free to add more. Just be careful not to overdo it — the pumpkin and spices already bring a lot of flavor, and you don’t want to overpower that balance.

Vanilla Extract: Enhances the Overall Flavor

Vanilla extract might seem like a small addition, but trust me, it makes a huge difference. It rounds out the flavors, giving the whipped cream a warm, comforting depth. I always use pure vanilla extract (not the imitation stuff), because the real deal has a richer, more authentic taste.

One time, I ran out of vanilla and tried using maple syrup instead — and honestly, it wasn’t half bad! So if you ever find yourself in a pinch, that’s a solid backup option. But if you want that classic whipped cream flavor, vanilla extract is the way to go.

Pumpkin Spice: The Signature Fall Spice Blend

Let’s be real — you can’t make pumpkin whipped cream without pumpkin spice. It’s the seasoning that ties everything together and gives this whipped cream that cozy fall vibe. Most pumpkin spice blends are a mix of cinnamon, nutmeg, ginger, and cloves, but you can customize it to suit your taste.

I usually add about 1 to 1.5 teaspoons of pumpkin spice to my whipped cream, but if you’re a spice lover, feel free to add more. You can also sprinkle a little extra on top for a pretty garnish. One time, I ran out of pumpkin spice and made my own blend with cinnamon and nutmeg — it worked perfectly, and I kind of felt like a spice mix pro.

Quick Tip: Adjust Ingredients to Your Liking

One of the best things about making pumpkin whipped cream is how easy it is to tweak the recipe. Want it less sweet? Use less powdered sugar. Love that pumpkin flavor? Add an extra spoonful of puree. The key is to taste as you go and find what works best for you.

It’s a flexible, forgiving recipe — and once you’ve nailed it, you’ll be adding this dreamy topping to everything from pies to pancakes to your morning coffee.

How to Make Pumpkin Whipped Cream (Step-by-Step Guide)

Making pumpkin whipped cream is a fun and surprisingly simple process, but there are a few tricks to ensure you get that perfectly fluffy, creamy texture every time. Trust me, I’ve had my share of whipped cream flops — from soupy messes to over-whipped disasters that turned into butter (oops!). But after a bit of trial and error, I’ve figured out a foolproof method. Follow these step-by-step instructions, and you’ll be topping your fall desserts with pumpkin perfection in no time.

Step 1: Chill Your Mixing Bowl and Whisk for Best Results

This step might seem unnecessary, but it’s a game-changer. Heavy cream whips best when everything is cold — the cream, the bowl, and the whisk. If your tools are warm, the cream can struggle to hold its peaks, and you’ll end up with a runny mixture.

Here’s what I do: I pop my metal mixing bowl and whisk attachment (or beaters) in the fridge for about 15-20 minutes before I start. If I’m in a hurry, I’ll even throw them in the freezer for a quick chill. It sounds a bit extra, but this one little step makes a big difference in getting that light, fluffy texture.

Step 2: Combine Heavy Cream, Sugar, and Vanilla in a Bowl

Once everything is chilled, it’s time to start whipping! Pour your cold heavy cream into the mixing bowl. Add the powdered sugar and vanilla extract at this point, too. I typically start with 2-3 tablespoons of powdered sugar and adjust to taste later.

A quick tip: Don’t dump all your ingredients in at once if you’re unsure about the sweetness. Start small, whip it up, and then add more if needed. You can always add more sugar, but you can’t take it out!

Step 3: Whisk Until Soft Peaks Form

Now comes the fun part! Using a handheld mixer or a stand mixer on medium speed, start whisking the cream mixture. You’re looking for soft peaks — when the cream holds its shape but still has a bit of a droop at the tip when you lift the whisk.

Here’s where I messed up a few times: It’s easy to get distracted and accidentally over-whip. If you go too far, the cream will turn grainy, and before you know it, you’re making butter (not what we want!). Keep an eye on it, and stop whisking as soon as those soft peaks form.

Step 4: Gently Fold in the Pumpkin Puree and Pumpkin Spice

Once you’ve got your whipped cream base, it’s time to add the fall flavors. Gently fold in the pumpkin puree and pumpkin spice with a spatula. And when I say gently, I mean it. You don’t want to knock all the air out of your whipped cream by stirring too vigorously.

I usually add about 2-3 tablespoons of pumpkin puree and 1 to 1.5 teaspoons of pumpkin spice, but feel free to adjust based on your taste. If you love a stronger pumpkin flavor, add a bit more puree. And if you’re a spice lover, don’t be shy with the cinnamon and nutmeg!

Step 5: Taste and Adjust Sweetness or Spice as Needed

Here’s the fun part — taste testing! Grab a spoon and give your pumpkin whipped cream a try. This is when you can adjust the sweetness or spice level to your liking.

If it’s not sweet enough, add a little more powdered sugar and whisk for a few seconds to incorporate it. If you want more spice, sprinkle in a pinch of cinnamon or nutmeg. I’ve learned it’s better to under-sweeten at first — you can always add more sugar, but once it’s too sweet, there’s no going back.

Tips for Achieving the Perfect Whipped Cream Texture

1. Don’t Rush the Whisking
   The key to perfect whipped cream is patience. Start on medium speed and give the cream time to aerate. If you crank up the speed right away, you risk over-whipping and missing that perfect texture.
2. Know When to Stop
   One of the biggest mistakes is over-whipping. Soft peaks are what you’re aiming for before adding the pumpkin puree. If you go past that point, you’ll end up with a chunky, buttery mess. And trust me, no one wants that on their pie.
3. Use Fresh, High-Quality Ingredients
   Because this recipe is so simple, the quality of your ingredients really matters. Use fresh heavy cream, pure pumpkin puree (not pie filling), and real vanilla extract for the best flavor. It makes a huge difference.
4. Chill Before Serving
   Once you’ve whipped up your pumpkin cream, let it chill in the fridge for 15-30 minutes before serving. This helps it set and makes it easier to pipe or dollop onto desserts.

Best Desserts to Pair with Pumpkin Whipped Cream

Pumpkin whipped cream is so much more than just a fancy topping — it’s the secret ingredient that can transform an ordinary dessert into a fall-inspired masterpiece. It brings a cozy, spiced twist that takes familiar favorites to the next level. Over the years, I’ve experimented with dolloping it on just about everything (seriously, even toast), and let me tell you, there are a few desserts that really shine with a generous swirl of this creamy goodness.

Here are my top picks for desserts that pair perfectly with pumpkin whipped cream. Spoiler alert: You’re going to want to make extra!

1. Pumpkin Pie (Because You Can Never Have Too Much Pumpkin)

Let’s start with the obvious choice — pumpkin pie. It might seem a little redundant to add pumpkin whipped cream to pumpkin pie, but trust me, it works. The whipped cream adds a fluffy, light contrast to the dense, custardy texture of the pie filling. Plus, the extra layer of spice from the whipped cream enhances the overall pumpkin flavor without being overwhelming.

I love piling on a big, cloud-like swirl of pumpkin whipped cream and sprinkling a little cinnamon on top for presentation. It’s the kind of finishing touch that makes your guests ooh and ahh when you serve it.

2. Apple Pie (A Classic Fall Combo)

Pumpkin whipped cream and apple pie? Chef’s kiss. The creamy, spiced topping perfectly complements the tart, sweet apples and flaky crust. It’s like a warm hug in dessert form.

One time, I ran out of traditional whipped cream at Thanksgiving and had to improvise with my pumpkin whipped cream. My family hasn’t stopped asking for it since! Pro tip: Warm up the pie before serving so the whipped cream melts ever so slightly into the filling. It’s heavenly.

3. Hot Chocolate or Coffee (Pumpkin Spice Latte Upgrade)

Pumpkin whipped cream isn’t just for baked goods — it’s also amazing in drinks. Add a dollop to your hot chocolate or coffee, and you’ve got yourself an instant pumpkin spice latte without the trip to a coffee shop.

I like to make a big batch of pumpkin whipped cream and keep it in the fridge for this very reason. On chilly mornings, I’ll add a spoonful to my coffee, and it feels like I’m treating myself to something special. It’s also a great way to impress guests — they’ll think you’ve made some fancy barista-level drink when really, it’s just a quick whipped cream hack.

4. Pancakes and Waffles (Breakfast Goals)

Pumpkin whipped cream on pancakes or waffles? Yes, please! It’s the easiest way to turn an everyday breakfast into something festive and indulgent.

I like to use it in place of syrup — just a generous dollop on top of a stack of pancakes or waffles, maybe with a drizzle of maple syrup or a sprinkle of chopped nuts for texture. If you’re feeling fancy, throw in some chocolate chips or chopped pecans into the batter for an extra fall twist.

One time, I made pumpkin whipped cream for a weekend brunch, and my guests went crazy for it. It’s one of those little things that makes a big impact.

5. Cheesecake (The Perfect Creamy Duo)

Cheesecake and whipped cream are a match made in dessert heaven, and pumpkin whipped cream is no exception. It adds a hint of warm spice that balances beautifully with the rich, creamy cheesecake filling.

If you’re making a plain New York-style cheesecake, pumpkin whipped cream is an easy way to give it a fall twist without changing the recipe. But honestly? It’s even better on a pumpkin cheesecake — because why not double down on the pumpkin?

6. Brownies (Trust Me on This One)

Okay, hear me out — pumpkin whipped cream on brownies might sound a little unexpected, but it totally works. The fudgy, chocolatey goodness of a brownie pairs surprisingly well with the light, spiced cream. It’s like the fall version of a classic chocolate-and-vanilla combo.

I’ve even used pumpkin whipped cream as a frosting alternative for brownies. Just spread a thick layer on top, and you’ve got an easy, no-fuss dessert that looks impressive and tastes amazing. Add a sprinkle of cinnamon or cocoa powder on top for a little extra flair.

Bonus Ideas

Can’t stop with just these six? Me neither. Here are a few more fun ideas to use pumpkin whipped cream:

• On top of a warm apple crisp.
• As a filling for crepes.
• On roasted sweet potatoes (yes, really!).
• In a trifle or layered dessert.

Variations and Substitutions for Pumpkin Whipped Cream

Pumpkin whipped cream is one of those recipes that’s easy to customize to fit your taste, dietary needs, or even just what you have on hand. Whether you’re looking for a dairy-free option, want to tweak the sweetness, or add a little extra flavor, there’s plenty of room to play around. Here are some of my favorite variations and substitutions to take your pumpkin whipped cream to the next level.

Dairy-Free Options (Using Coconut Cream)

If you’re avoiding dairy or just want to try something different, coconut cream is an excellent substitute for heavy cream. It whips up beautifully and has a rich, creamy texture that’s surprisingly similar to traditional whipped cream. Plus, the slight coconut flavor adds a tropical twist that pairs well with the warm spices in pumpkin whipped cream.

Here’s how to do it:

• Use a can of full-fat coconut milk or coconut cream (make sure it’s unsweetened).
• Chill the can overnight in the fridge to separate the cream from the liquid.
• Scoop out the solid coconut cream and whip it just like you would heavy cream.

I’ve done this a few times, and one tip I’ve learned is to avoid over-whipping coconut cream. It can go from fluffy to grainy pretty quickly. Also, if you want a more neutral flavor, you can add a little vanilla extract to balance out the coconut.

Adjusting Sweetness Levels

Everyone has their own preference when it comes to sweetness. Some people like their whipped cream on the sweeter side, while others prefer it more subtle. The good news? You can easily adjust the sweetness level to your liking.

Here’s what I do:

• Start with 2-3 tablespoons of powdered sugar for a lightly sweet whipped cream.
• If you like it sweeter, add more, one tablespoon at a time.
• For a more subtle sweetness, you can even skip the sugar and use maple syrup or honey instead.

One time, I accidentally added too much sugar and ended up with whipped cream that tasted more like frosting. Lesson learned! Always taste as you go, and remember that the pumpkin and spices already bring a lot of flavor, so you don’t need to go overboard with the sugar.

Adding Maple Syrup or Cinnamon for Extra Flavor

Want to take your pumpkin whipped cream to the next level? Add a splash of maple syrup or a sprinkle of cinnamon for an extra flavor boost.

Maple syrup is my favorite sweetener to use when I want a deeper, more complex flavor. It adds a natural sweetness that pairs beautifully with pumpkin and spices. Just swap out the powdered sugar for a couple of tablespoons of maple syrup, and you’re good to go.

Cinnamon is another game-changer. I like to add a pinch of cinnamon or even a dash of nutmeg to enhance the fall vibes. If you want to get fancy, you can sprinkle a little cinnamon on top as a garnish — it looks pretty and smells amazing.

Making It Vegan-Friendly

Good news for vegans: pumpkin whipped cream is super easy to make vegan! The key is to use a plant-based cream alternative that whips well. Some of my favorites include:

• Coconut cream (as mentioned earlier).
• Almond-based whipping cream.
• Oat-based whipping cream.

Many stores now carry vegan whipping creams that are specifically designed to whip up just like dairy cream. I’ve tried a few, and while they’re not always as fluffy as traditional whipped cream, they’re a great alternative.

When making vegan pumpkin whipped cream, make sure to use vegan powdered sugar (some brands use bone char in the refining process) and check your pumpkin spice blend to ensure there are no hidden animal products.

Bonus Tip: Customize Your Spices

If you’re a spice lover, don’t feel limited to store-bought pumpkin spice blends. You can easily make your own mix with cinnamon, nutmeg, ginger, cloves, and even a pinch of allspice. Adjust the ratios to your liking, and you’ve got a custom spice blend that makes your pumpkin whipped cream truly unique.

Storage Tips for Pumpkin Whipped Cream

You’ve made a batch of fluffy, flavorful pumpkin whipped cream — but now what? Can you make it ahead of time? How long does it stay fresh? And can you actually freeze it? These are all questions I’ve asked myself after whipping up way too much for a single dessert. After a few experiments (and a couple of mistakes), I’ve nailed down the best ways to store pumpkin whipped cream so it stays fresh and delicious.

Here’s everything you need to know to keep your pumpkin whipped cream looking and tasting its best!

How to Store Pumpkin Whipped Cream in the Fridge

The best way to keep your pumpkin whipped cream fresh is to store it in the fridge. Since it’s made with heavy cream and pumpkin puree, it needs to be kept cold to maintain its texture and prevent spoilage.

Here’s my go-to method:

1. Transfer the whipped cream to an airtight container or cover your mixing bowl tightly with plastic wrap. This keeps it from absorbing any funky fridge smells (no one wants whipped cream that smells like last night’s leftovers!).
2. Store it in the coldest part of your fridge — usually near the back — where the temperature stays consistent.

A quick tip: If you plan to serve it as a decorative topping, give it a quick re-whip with a whisk before using it. Sometimes whipped cream can deflate a little in the fridge, but a few seconds of whisking will bring it back to life.

How Long Does Pumpkin Whipped Cream Last?

Pumpkin whipped cream is best enjoyed fresh, but it will keep in the fridge for about 2 to 3 days. After that, it starts to lose its fluffy texture and can become a little watery.

In my experience, the whipped cream holds up pretty well for the first day or two, but by day three, it’s definitely not as pretty. If you’re using it as a dessert topping for a special occasion, I recommend making it the same day or the night before to keep it looking its best.

Pro Tip: If you notice any separation (a watery layer forming at the bottom), don’t panic! Just give it a gentle whisk to reincorporate the ingredients. It won’t be quite as fluffy, but it will still taste great.

Can You Freeze Pumpkin Whipped Cream?

Surprisingly, yes — you can freeze pumpkin whipped cream! This is one of those things I learned by accident. I had leftover whipped cream that I didn’t want to throw away, so I popped it in the freezer to see what would happen. Spoiler alert: It works!

Here’s how to do it:

1. Scoop the whipped cream into dollops on a parchment-lined baking sheet.
2. Place the sheet in the freezer until the whipped cream is firm, usually about an hour.
3. Transfer the frozen dollops to a freezer-safe bag or container and store them in the freezer for up to 2 months.

When you’re ready to use them, just take out a dollop and let it thaw for a few minutes at room temperature. The texture won’t be exactly the same as fresh whipped cream, but it’s still fluffy and delicious. Plus, it’s super convenient for topping hot drinks or desserts on the fly.

One thing to keep in mind: If you plan to freeze it, don’t add too much pumpkin puree. The higher water content in the puree can affect the texture when thawed. I usually stick to a ratio of 2 parts heavy cream to 1 part pumpkin puree to keep it stable.

Quick Recap of Storage Tips

• In the fridge: Store in an airtight container for up to 2-3 days.
• In the freezer: Scoop into dollops, freeze on a tray, then transfer to a bag or container. Lasts up to 2 months.
• Re-whip if needed: If the whipped cream deflates a bit, a quick whisk will bring it back to life.

Frequently Asked Questions About Pumpkin Whipped Cream

Pumpkin whipped cream is a simple and delicious way to add a festive fall twist to your favorite desserts, but if you’re making it for the first time, you might run into a few questions. Don’t worry — I’ve been there! From ingredient swaps to troubleshooting mishaps, here are the answers to some of the most common questions about pumpkin whipped cream.

1. Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

Short answer: No, it’s not a good idea.

Pumpkin pie filling and pumpkin puree are not the same thing. Pumpkin pie filling is pre-sweetened and spiced, which can throw off the balance of your whipped cream. It’s also thicker and more processed, which could affect the texture.

Stick with 100% pure pumpkin puree — either canned or homemade — to get the best results. If you want to adjust the sweetness or spice level, you can do that yourself by adding powdered sugar and pumpkin spice. It gives you more control over the final flavor.

Pro Tip: If all you have is pumpkin pie filling, you can make it work, but you’ll need to reduce the amount of sugar and spices in your whipped cream recipe. Start with a small amount, taste as you go, and adjust accordingly.

2. How Long Does It Take to Whip Cream?

It usually takes about 3 to 5 minutes to whip heavy cream into soft peaks using an electric mixer. If you’re whisking by hand, it’ll take a bit longer — probably closer to 8 to 10 minutes (and a bit of an arm workout!).

Here’s a breakdown of what you’ll see during the whipping process:

• 1-2 minutes: The cream will start to thicken and become frothy.
• 3-4 minutes: Soft peaks will form. When you lift the whisk, the cream will hold its shape but gently droop at the tip.
• 5-6 minutes: Stiff peaks will form. The cream will hold its shape firmly, and the peaks won’t droop.

Be careful not to over-whip! If you go too far, you’ll end up with butter. I’ve made that mistake more times than I’d like to admit.

3. What Can I Do If My Whipped Cream Doesn’t Thicken?

Nothing is more frustrating than whipping cream for what feels like forever and still ending up with a runny mess. If your whipped cream isn’t thickening, here are a few common culprits:

1. The cream wasn’t cold enough.
Heavy cream needs to be very cold to whip properly. If your kitchen is warm, pop the cream, bowl, and whisk in the fridge or freezer for 15-20 minutes before you start whipping.

2. You used the wrong cream.
Make sure you’re using heavy cream or heavy whipping cream with at least 36% fat content. Lower-fat creams, like half-and-half or light cream, won’t whip up properly.

3. You didn’t whisk long enough.
Sometimes, it just needs more time. If you’re using a hand whisk, it might take longer than you expect. Keep going — soft peaks will form eventually!

4. You added the pumpkin puree too early.
Always whip your cream to soft peaks before adding the pumpkin puree and spices. If you add them too soon, the extra moisture can prevent the cream from thickening.

If all else fails, you can try adding a stabilizer like powdered sugar or a teaspoon of cornstarch to help the cream hold its shape.

4. Can I Make Pumpkin Whipped Cream Ahead of Time?

Yes! You can absolutely make pumpkin whipped cream ahead of time, but there are a few things to keep in mind.

For best results, make it the same day you plan to serve it. Freshly whipped cream is fluffier and holds its shape better. However, if you need to prep it in advance, you can store it in the fridge for up to 2 days in an airtight container.

If the whipped cream deflates or separates in the fridge, just give it a quick whisk before serving. It will fluff right back up.

Pro Tip: If you want to make it even further ahead, you can freeze dollops of whipped cream (as mentioned in the storage tips section). Just thaw them at room temperature for a few minutes before serving.

Pumpkin whipped cream is the ultimate way to add a festive fall touch to any dessert! It’s light, creamy, and packed with autumn flavors that will make your holiday treats stand out. Whether you’re hosting Thanksgiving dinner or just want to spice up your morning coffee, this easy-to-make recipe is sure to impress.

So, what are you waiting for? Grab your whisk, pumpkin puree, and spices, and whip up a batch today!