Pumpkin is the quintessential fall ingredient. It's such a popular autumn flavoring that you can find pumpkin spice almost everywhere between September and December, whether you're at a coffee shop or the supermarket. Pumpkin, however, isn't a star all on its own. The squash owes its celebrity to the influence of its powerful friends cinnamon, allspice, nutmeg, ginger, and clove. Known as “pumpkin pie spice,” the blend reminds you of pumpkin even if there’s no pumpkin present. Add these and a dash of sugar and pumpkin tastes amazing.
The best pumpkin pie spice is freshly made. Freshly grated ginger blended with fresh-ground whole spices creates an extra level of fragrant warmth that the pre-packaged spice blends can’t touch. Other spices can be incorporated, like cardamom, white pepper, fennel seed, and even small amounts of ground piquin or chipotle chili for a little autumnal heat. Since you’re going to all this effort, the best time to make this pumpkin whipped cream is when you’re also making pumpkin pie. Instead of opening a whole new can of pumpkin, divert two tablespoons of freshly spiced purée for use in this recipe.
- 1 cup heavy whipping cream
- 2 tablespoons pumpkin purée
- 1 tablespoon, plus 1 teaspoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
Gather the ingredients.
Add the ingredients to a chilled medium-sized bowl or the chilled bowl of your stand mixer.
Whip until you’ve reached stiff peaks or until your desired consistency, about three minutes.
Serve a dollop on a slice of your favorite pumpkin pie, the treat of your choice, or simply enjoy as is.
- It's important to use thoroughly chilled ingredients when making whipped cream. Using very cold (but not frozen) ingredients and a chilled bowl will ensure that the cream will whip up quickly and successfully.
- Start whipping on a low speed to guard against splatters.
- Turn up the speed once the cream has thickened and started leaving streaks. Beat until stiff peaks form, but don't over-beat the cream. You want the whipped cream to dollop in a soft, creamy mound. Over-beat whipped cream can become grainy and will eventually turn into butter.
- Use the whipped cream as soon as possible, storing it up for up to 24 hours in an airtight container in the fridge.
- If you don't have pumpkin purée handy, omit the pumpkin and just add the spices for a spiced whipped cream.
- Make your own pumpkin pie spice or swap with equal parts ground cinnamon and ginger for a simplified version.