Pumpkin Pie Whipped Cream

Course: Dessert

Prep Time: 5

Cook Time: 0

Total Time: 5

Calories: 855kcal

Pumpkin Pie Whipped Cream is the perfect sweet topping for any and all of your fall desserts this season!

Pop your whisking bowl and beaters in the freezer for 5-10 minutes. This will help the whipped cream whip up nicely.
Add the heavy cream and powdered sugar to the cold bowl and whisk on high for about 3 minutes. You can also use an immersion blender. Turn whisk upside down and look for stiff peaks to stick straight up. If they do not, whisk a little more. Don’t whisk too long or it will become too thick and turn to butter. *See note below.
Add in the vanilla and pumpkin pie spice and mix until just combined.
Gently fold in pumpkin puree with a spatula until fully mixed.
Serve cold on top of ice cream, pie, coffee, or anything else you like!

If you want a looser whipped cream to spoon over lattes, drinks or pie, stop whisking when the cream is similar to pudding consistency.

If you want to PIPE your whipped cream onto your desserts, your cream should hold those stiff peaks well.

Serve whipped cream right away for best results or store in a piping bag or sealed container for up to 3 days.

Also my Pumpkin Pie Fluff dip is a delicious way to use leftover pumpkin puree!