It doesn’t have to be pumpkin spice season to enjoy this vegan pumpkin spice whipped cream. Made with coconut cream, this whipped cream is tasty, sweet, and perfectly creamy. If you’re looking for a base recipe for whipped cream, simply omit the pumpkin pie spice and cinnamon. You can mix this recipe up any way you’d like!
The combination of cinnamon and pumpkin pie spice makes this recipe perfectly festive for the cooler months. You can serve it on pumpkin pancakes, or blended banana ice-cream. I also love a dollop of this on my iced coffee. The possibilities are endless! Just make sure you allow any baked goods to cool first so the whipped cream doesn’t melt.
Coconut cream in a can is easy to find in most grocery stores. You don’t want to use light coconut milk. The fat content isn’t high enough and you won’t get the peaks and fluffy texture. So, unsweetened coconut cream is best. I like the Whole Foods brand and have found it works best in this recipe.
Vegan whipped cream tips
- Refrigerate your coconut cream overnight in the can for best results. The coconut cream will harden and separate from the liquid.
- Use this whipped cream on cooled items like icecream or cake that is no longer hot. The heat from any baked goods fresh from the oven will melt the whipped cream. While it still tastes delicious, it won’t look pretty!
- If you don’t want to use powdered sugar, substitute another tablespoon of maple syrup. You can also use coconut sugar but the texture will be a bit different. So, liquid sugar or powdered is best.
- Use an electric mixer or a hand mixer with a whisk attachment for the fluffiest results.
- You can add more vanilla and sweetener after giving the whipped cream a taste. This recipe is on the mild side, as I don’t like my sweets too sweet. But, it’s easily adjustable if you have more of a sweet tooth!
- Scrape down the sides of your mixer halfway through mixing to ensure even distribution of all the ingredients.
- To make this whipped cream easier to decorate with, add it to a pastry bag.
Ideas for additional add-ins
There are many ways you can change up this whipped cream. The flavor of coconut is not too strong, making it it very versatile. Here are some other ways to mix this recipe up.
- Add in almond extract instead of vanilla and cherry juice for a unique whipped cream flavor.
- Mix in shredded chocolate or a tsp of cocoa powder for a chocolate flavor.
- Use a couple drops of food coloring for fun and festive decorations. You can also color the whipped cream with fruit juice, but the flavor will be affected.
- Mix in a tablespoon of peanut butter for a nutty flavor that will be a guaranteed hit with anyone, even non-vegans!
Pumpkin Spice Whipped Cream Recipe (Vegan)
- electric mixer
- ½ can unsweetened coconut cream refrigerated overnight
- 1 tsp. vanilla extract
- 1 tbsp. maple syrup
- 1 tbsp. powdered sugar
- ¼ tsp. pumpkin pie spice
- ⅛ tsp. cinnamon
- Refrigerate the can of coconut cream 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). This works out to be about half of the can.
- Combine coconut cream along with the remaining ingredients in an electric mixer or in a large bowl for hand mixing.
- Use a hand mixer or electric mixer to whip all ingredients together. It will take about 3 minutes. If the whipped cream is too thick, add remaining coconut water by the tablespoon to loosen it up.
- Store covered in the fridge for up to 5 days.