Pumpkin Spiced Whipped Cream

Pumpkin Spiced Whipped Cream adds fall flavors like cloves & cinnamon to a tasty topping.  Great on pies, cakes, pancakes, hot drinks & more.

Whew it’s been a crazy week. My husband had hand surgery, the toilet broke and we relocated a bunch of furniture belonging to my Covid refugee daughter. Yes, the holidays will be more festive now that we can walk through the house without dodging stray sofas and boxes of dishes. 

Then, after that, my Thanksgiving caterer filled up and stopped taking orders. Dinner with just the immediate family had seemed too small to cook a whole turkey, but now  I’m cooking after all. I know, first world problems.

But wouldn’t a nice hot drink topped with Pumpkin Spiced Whipped Cream be appropriate now? (Stay tuned for tomorrow’s post and the actual caramel apple hot toddy recipe if you agree!)

The credit for the spiced whipped cream recipe actually goes to my oldest daughter. With an October birthday, she adores everything fall–from décor to dessert. Even though she’s only like a size 2, she loves her whipped cream, so I keep heavy (whipping) cream in stock at all times!

Despite its name, there is no pumpkin in the whipped cream. Rather it is full of the spices used in pumpkin pie. You can use a prepared pumpkin spice blend, or the individual spices in the recipe notes.

The spiced whipped cream is very versatile and will add a lovely touch of fall to any dessert. I’ve been topping coffee and we even enjoyed it on my crowd-pleasing blueberry galette. Well, that is everyone except my youngest (aka my picky daughter) who said it was very good but only appropriate for pumpkin or apple. 

Pumpkin Spiced Whipped Cream

Pumpkin Spiced Whipped Cream adds fall flavors like cloves & cinnamon to a tasty topping--good on pies, cakes, pancakes, hot drinks & more. 

Author: Inger

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Desserts & Snacks

Cuisine American

Servings 8

Calories 118 kcal

Ingredients

  

1x2x3x

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon pumpkin spice blend see note for sub
• 1 teaspoon vanilla

Instructions

 

• Combine ingredients in mixing bowl. Beat on high until stiff. Refrigerate until served.

Notes

To create your own spice blend, use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/8 teaspoon allspice, pinch nutmeg

This will make about 2 cups after whipping and I figured a generous 1/4 cup serving size.

Nutrition

Calories: 118kcalCarbohydrates: 5gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 34mgSodium: 8mgSugar: 5g

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

• ← Swedish Limpa Bread
• Spiced Caramel Apple Hot Toddy →