Best 5 Pumpkin Whip Recipes
Pumpkin whip is a light, fluffy, and luscious dessert that is perfect for fall gatherings. It is made with fresh pumpkin puree, heavy cream, sugar, and spices, and is typically served with whipped cream or ice cream. The combination of flavors and textures in pumpkin whip is simply irresistible. This article provides three delicious recipes for pumpkin whip, each with its own unique twist. The first recipe is a classic pumpkin whip that is made with all of the traditional ingredients. The second recipe adds a touch of maple syrup and cinnamon for a warm and cozy flavor. The third recipe is a vegan pumpkin whip that is made with coconut cream and almond milk instead of heavy cream. All three recipes are easy to follow and can be made in just a few minutes. So gather your ingredients and get ready to enjoy this delightful fall treat!
Let's cook with our recipes!
PUMPKIN WHIP
Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.-Linda Clapp, Stow, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat pudding and milk until well blended, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.
Nutrition Facts : Calories 160 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN MOUSSE
If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.
Nutrition Facts : Calories 335 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN WHIP
Make and share this Pumpkin Whip recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding and milk until smooth.
- Blend in pumpkin and spice.
- Fold in the whipped topping.
- Spoon into dessert dishes.
- Chill.
Nutrition Facts : Calories 92.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.9, Sodium 147.9, Carbohydrate 8.2, Fiber 1.2, Sugar 2.6, Protein 3
WHIPPED PUMPKIN PIE
This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.
Provided by luvtobake
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
- Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
- Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
- Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.
Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g
PUMPKIN WHIPPED CREAM
Make and share this Pumpkin Whipped Cream recipe from Food.com.
Provided by aj McPieguy
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chill mixing bowl and beaters in the freezer for 10 minutes.
- Beat cream with sugar until soft peaks form.
- Add vanilla, spices and pumpkin puree.
- Beat to stiff peaks, about 1 to 2 minutes longer.
Tips:
- Choose the right pumpkin. Use a sugar pumpkin or a pie pumpkin, as they have the best flavor and texture for pumpkin whip.
- Roast the pumpkin before using it. Roasting the pumpkin brings out its natural sweetness and flavor.
- Let the pumpkin cool completely before using it. This will help the pumpkin whip to set properly.
- Use a food processor or blender to make the pumpkin whip. This will help to create a smooth and creamy texture.
- Add spices to taste. Common spices used in pumpkin whip include cinnamon, nutmeg, and ginger.
- Sweeten the pumpkin whip to taste. You can use sugar, honey, or maple syrup.
- Serve the pumpkin whip immediately or store it in the refrigerator for later. Pumpkin whip can be stored in the refrigerator for up to 3 days.
Conclusion:
Pumpkin whip is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It is a great way to use up leftover pumpkin puree, and it is also a fun and festive treat for Halloween and Thanksgiving. With just a few simple ingredients and a little bit of time, you can make your own delicious pumpkin whip at home. So next time you have a craving for something sweet and pumpkin-y, give this recipe a try!
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