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Pumpkin Whipped Cream (Vegan)

Pumpkin Whipped Cream (Vegan)

This vegan pumpkin whipped cream is thick, fluffy, and perfect on a slice of pie. It is made with coconut cream and sweetened with pure maple syrup.

If you thought you had to give up whipped cream on a whole-foods plant-based diet, think again!

All you need to make a delicious vegan whipped cream is a can of coconut cream and any other ingredients you want to use to give it some flavour.

This recipe creates a delicious pumpkin flavour that is perfect for a Fall dessert. I know I will be putting this on a slice of my Chocolate Sweet Potato Pie for Thanksgiving this year!

A small bowl of pumpkin whipped cream and two slices of pumpkin pie on separate plates with pumpkin whipped cream on top.

What you need to make this pumpkin whipped cream:

  • 1 cup chilled coconut cream
  • 4 tbsp pure pumpkin puree
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • 1 tbsp maple syrup

What is coconut cream?

Coconut cream is the base ingredient of this recipe. It makes for the perfect vegan whipped cream because when whipped, it creates a similar texture to classic non-vegan heavy whipped cream.

Coconut cream is simply coconut mixed with some water. These are the same ingredients found in a can of coconut milk, but the milk has a higher percentage of water, so coconut cream is thicker.

Small bowl of pumpkin whipped cream with some pumpkin pie spice on the table and an oven mitt.

How to use coconut cream for this recipe

You can sometimes find canned coconut cream at the grocery store; however, I have noticed that several stores don’t carry it. When you have canned coconut cream it will be thick, however it may still have a more liquid consistency than is needed for this recipe. You should place the can in the fridge for several hours, until it becomes very thick on top. See images to get an idea of how thick it should be. You should put it in the fridge the day before you want to make your whipped cream to ensure it has enough time to thicken up. Scoop the thick part off the top of the can and save the more watery part for something else. If the coconut cream doesn’t whip up when you start mixing it, that means you need to chill it for longer.

If you can’t find coconut cream, you can buy full fat canned coconut milk and do the same thing. Put it in the fridge and then use the thick layer off the top. This will work just fine, but you will get a smaller layer on top so you will need to use more cans.

6 images of the steps involved in making pumpkin whipped cream.

Tips for making this whipped cream

  • Make sure you use pure pumpkin. Some store-bought canned pumpkin has added sugar and oils pre-mixed for making pumpkin pie. No need to buy this kind because it isn’t healthy and this recipe has healthy ingredients added to the pumpkin to enhance the flavour of the whipped cream.

  • Ensure you pre-chill the coconut cream so it thickens up before whipping. See a more detailed explanation above.

  • Store this whipped cream in the fridge if you don’t use it all at once. It will thicken up a lot in the fridge, so you may want to re-mix it by hand or with an electric mixer to fluff it up again.
Close-up of pumpkin whipped cream in a jar.

How you can use this pumpkin whipped cream

This whipped cream can be used in several ways. Here are some ideas:

  • On pie
  • On cake
  • As a cookie dip
  • As a fruit dip
  • On tea, coffee, or hot chocolate
Pumpkin whipped cream on a slice of pumpkin pie.

Check out these other healthy vegan dessert recipes:

Pumpkin Whipped Cream (Vegan)

This vegan pumpkin whipped cream is thick, fluffy, and perfect on a slice of pie. It is made with coconut cream and sweetened with pure maple syrup.






Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin, whipped cream
Servings: 1 cup
Author: Bree Sheree

Ingredients

  • 1 cup chilled coconut cream*
  • 4 tbsp pure pumpkin puree
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • 1 tbsp maple syrup

Instructions

  • Scoop one cup of chilled coconut cream into a mixing bowl (see note about chilling the coconut cream).
  • Beat the coconut cream with an electric mixer for about a minute.
  • Add in all remaining ingredients and beat again until evenly combined.

Notes

*The coconut cream must be chilled in the fridge for several hours (overnight is best) before making this whipped cream. If it isn’t chilled, it won’t thicken up and turn into a fluffy whipped cream. When you remove it from the fridge, it should be very thick on top. Use this part and leave the more liquid section underneath.
This whipped cream is best when used immediately, but it can be stored in the fridge. It will become quite thick in the fridge, so if you want to soften it up, mix it vigorously by hand or beat again with an electric mixer.
Makes approximately 1 cup of whipped cream.


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