Best 4 Pumpkin Spiced Whipped Cream Recipes
Indulge in the delectable flavors of fall with our collection of pumpkin spiced whipped cream recipes. These culinary creations will transform your desserts and beverages into autumnal masterpieces. From the classic Pumpkin Spice Whipped Cream to the unique Pumpkin Spice Whipped Cream with Maple Syrup or the delightful Pumpkin Spice Whipped Cream with Salted Caramel Sauce, each recipe offers a distinct taste experience. Whether you're looking to top off a pumpkin pie, add a swirl to your coffee, or simply enjoy a dollop of whipped cream on its own, these recipes have you covered. With simple ingredients and easy-to-follow instructions, you'll be whipping up pumpkin spice whipped cream like a pro in no time. Get ready to elevate your desserts and drinks to new heights of flavor and experience the magic of pumpkin spice in every bite.
Here are our top 4 tried and tested recipes!
PUMPKIN SPICED WHIPPED CREAM
Steps:
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
SPICED PUMPKIN LOAVES WITH WHIPPED CREAM
Categories Bread Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2-inch loaf pans. Dust pans with flour. Sift first 6 ingredients into large bowl. Using electric mixer, beat pumpkin and next 4 ingredients in another large bowl to blend. Beat in dry ingredients just until blended. Stir in raisins and pecans. Transfer batter to prepared loaf pans.
- Bake until tester inserted into center comes out clean, covering breads loosely with foil if browning too quickly, about 1 hour 20 minutes. Transfer pans to rack. Cool 15 minutes. Remove breads from pans. Cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil. Store at room temperature. Before continuing, rewarm in 350°F oven 15 minutes.)
- Serve breads warm with cream.
PUMPKIN PIE WITH SPICED WHIPPED CREAM
Categories Milk/Cream Vegetable Dessert Bake Thanksgiving Spice Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.
- Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).
- Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)
- Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.
PUMPKIN PIE STICKS WITH SPICED WHIPPED CREAM
Well, there may just be a new Autumn tradition in my house! Imagine a little dippable pumpkin pie... that's what these taste like!! Dip these in the Spiced Whipped Cream and ...mmmmmmm! These are the follow-up to my Apple Butter Pie Sticks and BOY are they...
Provided by Teresa Jacobson
Categories Fruit Appetizers
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or foil, spray lightly with nonstick.
- 2. In a small mixing bowl, combine pumpkin, creamer, egg white, pumpkin pie spice and 2 T. sugar; set aside.
- 3. Unroll one pastry, carefully spread pumpkin mixture in a thin layer over pastry (may not need all of the pumpkin mixture)- leave an 1/8-1/4 inch all the way around.
- 4. Unroll second pastry, place it over pumpkin mixture and gently press edges together. Dust top of pastry with sugar and pumpkin spice mixture (you could also use a sugar & cinnamon mixture.)
- 5. Using a pizza or ravioli cutter, cut into strips that are about 3/4" wide x 2 1/2" long.
- 6. Place on prepared pans, leaving plenty of space between the sticks. Bake both pans for about 20 minutes or until dough is firm and golden brown.
- 7. WHIPPED CREAM: Chill a metal mixing bowl and beaters in freezer for about 20 minutes. Place whipping cream, sugar and spice in chilled bowl and beat with electric mixer until stiff peaks form. Serve chilled in small bowls for dipping.
Tips:
- Use heavy cream that contains at least 36% butterfat for the best results.
- Make sure the cream is very cold before whipping it. You can chill it in the refrigerator for at least 30 minutes or place it in the freezer for 15 minutes.
- Use a whisk or electric mixer to whip the cream. Beat the cream on high speed until stiff peaks form.
- Add the pumpkin spice mix and powdered sugar gradually while whipping the cream.
- Be careful not to overwhip the cream, or it will become grainy.
- Use the whipped cream immediately, or store it in the refrigerator for up to 24 hours.
Conclusion:
Pumpkin spiced whipped cream is a delicious and versatile topping that can be used on a variety of desserts. It is perfect for pumpkin pie, pumpkin cheesecake, or even just a bowl of ice cream. With just a few simple ingredients, you can make this delicious whipped cream at home in just a few minutes. So next time you are looking for a special topping for your dessert, give pumpkin spiced whipped cream a try.
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