If you want to get email notices with our latest delicious vegan and plant based recipes, sigh up at the link provided above! Anyreasonvegans is always creating and cooking up in our kitchen. Let us know how we’re doing as well. We love hearing from our readers about what you’d like to see! Check out our YouTube channel too!
This Pumpkin Spice Whipped Cream Recipe Is vegan and Keto (Keto if you choose to use stevia or another sugar substitute). However you can simply replace the Keto sweetener with 1 cup powdered sugar. This is the perfect whipped cream for pumpkin pie.
This Easy vegan Recipe is fun for the entire family! I love fall and winter recipe flavors like pumpkin spice. This recipe is a great quick idea for any occasion.
Furthermore this vegan frosting recipe only requires 4 simple ingredients. All you will need is 1 can coconut milk (full fat), 1 tsp stevia or any sweetener (of your choice that is equivalent to 1 cup sugar).
Also 1/4 cup pumpkin purée, and 1 tsp pumpkin pie spice. Directions are super easy as well. First make sure you sufficiently Refrigerate the can of coconut milk for at least 4 hours (overnight is best).
Then Use a spoon to scoop the coconut cream from the can (the clear liquid will separate from the cream and sink to the bottom).
Next Combine coconut cream along with the remaining ingredients in a large mixing bowl. Use a hand held electric mixer to blend until thoroughly combined. Your perfect whipped cream for pumpkin pie is coming together!
Pumpkin pie spice whipped cream can be Stored in the refrigerator up to 5 days. This Pumpkin pie spice is a great little seasoning to have. It’s an American spice mix used in pumpkin pie recipes.
This pumpkin spice mix is usually a blend of cinnamon, nutmeg, and ginger. Also cloves and all spice.
Pumpkin purée comes pre made in a can especially during fall and winter. It’s inexpensive and usually found in the baking aisle. Pumpkin purée in the can makes this recipe quick and easy. However if you want to make your own homemade pumpkin purée go for it!
Just bake a pumpkin, scoop out some insides, and blend it up in a food processor. Don’t forget to remove the seeds! Homemade pumpkin purée will have less carbs as well. Pumpkin is a naturally low carbohydrate vegetable.
My husband and kids absolutely loved this pumpkin spice whipped cream recipe. They gobbled it all up within 24 hours! Now I need to make some more pumpkin pie spice recipes!
Whipped cream is the best simple dessert. Everyone loves it, it’s easy to make, and you can make any flavor.
This whipped cream is delicious and so easy
Refrigerate the can of coconut milk for at least 4 hours (overnight is best)
Use a spoon to scoop the coconut cream from the can (the clear liquid will separate from the cream and sink to the bottom)
Combine coconut cream along with the remaining ingredients in a large mixing bowl
Use a hand held electric mixer to blend until thoroughly combined
If it’s not fluffy enough, store in the freezer for 20 minutes and blend again (the coconut cream thickens in the cold and liquifies as it warms)
Keeps in the refrigerator up to 5 days