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.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 cup chilled coconut cream*
- 4 tablespoon pure pumpkin puree
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 tablespoon 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.
Nutrition Information is for ¼ cup of whipped cream.
Nutrition
Serving: 0.25cup | Calories: 220kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 19g | Sodium: 4mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2334IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg
