Vegan Pumpkin Whipped Cream

by Marla on September 23, 2012 · 80 comments

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Vegan Pumpkin Whipped Cream | FamilyFreshCooking.com

Vegan Pumpkin Whipped Cream. You thought you could live without it until now.

It whips up in a pinch. Spread it, dip it, frost it, make a  topping out of it or eat it by the spoonful like ice cream. One size fits all…

Let’s whip it.

Vegan Pumpkin Whipped Cream | FamilyFreshCooking.com

This is fall re-defined. A flavor explosion of pure creamy bliss.

The cookies above are Pumpkin Peanut Butter Cookies, which are also vegan and gluten free ~ maybe you should dip them in this whipped cream…

Vegan Pumpkin Whipped Cream | FamilyFreshCooking.com

Use this cream in your coffee as an all natural creamy pumpkin pie whipped topping.

A pumpkin spice coffee creamer so to speak.

Stir some of this cream into your coffee and then top with some more. Kinda like a skinny version of a coffee shop pumpkin spice latte.

Skinny Pumpkin Latte with Vegan Pumpkin Whipped Cream | FamilyFreshCooking.com

Use it on your pancakes, cakes, muffins, tarts ~ you get my drift.

If you are anything like me then you simply cannot get enough pumpkin in your life.

Or Halloween. Don’t you just love this exciting time of year?

Vegan Pumpkin Whipped Cream | FamilyFreshCooking.com

Not so long ago I experimented with vegan coconut whipped cream and now it is my go-to favorite. Please do not hesitate to try this recipe with your favorite dairy based cream though.

No matter what it will rock your world in the smoothest way possible. Below are some other flavors I posted this summer… { mocha, vanilla, chocolate & coffee }

Use these flavors in the same ways you will use the pumpkin flavor. Everywhere.

Coconut Vegan Whipped Cream Recipe | FamilyFreshCooking.com

My job is to steer you right, not wrong. Right?!

Whoopie pies are another way to use this, inside and outside layer cakes too. Use Vegan Pumpkin Whipped Cream to top your morning oatmeal (it only feels guilty ~ go for it!)

Stay tuned for the cupcakes you see below. I will be posting them later this week using this super-star whipped cream as frosting.

Chocolate Cupcakes with Pumpkin Cream | FamilyFreshCooking.com

Tell me what your plans are for using this recipe?

I can’t wait to see your creations!

Vegan Pumpkin Whipped Cream

Rating: 51

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Yield: 26 ounces of pumpkin whipped cream

Vegan Pumpkin Whipped Cream

Ingredients

Method

  • Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down, but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks.) Put the thick cream in your mixer bowl, whip a bit until it starts to firm up. Add the pumpkin, pumpkin spice, sweetener and salt and whip until you have soft fluffy peaks.
  • If your coconut cream is all ready very thick you can put all the ingredients in the mixing bowl at one time.
  • Notes
  • Coconut milk tends to vary from one brand to another. Some thicken to a dense cream quickly, others take more whipping to get peaks. Experiment with different brands to get the texture you prefer. I love them all!
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{ 75 comments… read them below or add one }

1 Jen September 23, 2012 at 8:26 pm

What wonderful pictures and the vegan whipped cream is to die for. Thank you for not making me miss the summer but to embrace the fall,Jen

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2 Marla September 24, 2012 at 4:55 am

Hi Jen!! Thrilled I could have you ((hug)) fall and the fun flavors it represents :)

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3 Add a Pinch September 23, 2012 at 8:38 pm

Marla! I don’t think I could ever get tired of pumpkin and this recipe is a definite must-make!

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4 Marla September 24, 2012 at 4:55 am

Thanks Robyn! In this house it is pumpkin everything as soon as back to school hit!

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5 Delishhh September 23, 2012 at 9:16 pm

Marla – your pictures are fantastic!! Just gorgeous! Love how you used it in so many ways. I am a total pumpkin addict!

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6 Marla September 24, 2012 at 4:54 am

Thanks! I can only imagine the uses I have not even explored yet. A pumpkin addiction is a fun thing huh!

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7 Averie @ Averie Cooks September 23, 2012 at 10:34 pm

I’ll take a big bowl of THAT! Oh yes, please! Looks wonderful, Marla! Pinning!

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8 Marla September 24, 2012 at 4:53 am

Thanks so much for your pins Averie! Next time I see you i’ll bring a bowl ;)

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9 Rosa September 23, 2012 at 11:47 pm

A great idea! I love the looks of it.

Cheers,

Rosa

P.S. I just bought a new lense, but unfortunately, I still have my old camera (to expensive to buy a new one)… ;-P

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10 Marla September 24, 2012 at 4:52 am

Rosa, new lenses are just as much fun or even more so than a new camera. Enjoy and I can’t wait to see your new clicks! xo

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11 Aimee @ ShugarySweets September 24, 2012 at 4:51 am

I think I need this on my morning coffee! Sounds delicious.

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12 Marla September 24, 2012 at 4:52 am

Aimee, you do, i do. Can’t get enough of this stuff!

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13 Toni | Boulder Locavore September 24, 2012 at 5:25 am

Marla I’m not sure what I love most about this! The genius of something so simple with SO many uses? The fact you made it vegan (‘note to self’: really need to use more coconut milk). Or maybe the wonderful dip into Halloween and fall with your always-gorgeous pics! I’ve been holding back on starting the Halloween posts. I think you’ve just nudged me into action! Love everything about this. Thank you for a fun start to the week!

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14 Kare @ Kitchen Treaty September 24, 2012 at 5:33 am

Marla! I’ve seen coconut whipped cream before but never in a million years thought to add flavors to it … and pumpkin? Gah! You’re an evil genius. I’ve got to make some of this delicious-looking stuff very, very soon.

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15 Leanne @ Healthful Pursuit September 24, 2012 at 5:39 am

Yum, gorgeous photos. I feel like I say those three words every time I’m here.

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16 Shirley September 24, 2012 at 5:49 am

Can this be made replacing the pumpkin with chocolate powder?

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17 Marla September 24, 2012 at 6:27 am

Yes Shirley! It is awesome with chocolate powder. Please see my recipe link where I shared that this summer – http://www.familyfreshcooking.com/2012/06/11/vegan-whipped-cream-recipe-vanilla-chocolate-coffee-mocha-flavors/

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18 Alex@Spoonful of Sugar Free September 24, 2012 at 6:36 am

Ahhhh….I see fall in the air! Pumpkin and coconut sounds so, so delicious!

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19 TidyMom September 24, 2012 at 6:55 am

pumpkin whipped cream sounds amazing Marla!

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20 Kristen September 24, 2012 at 7:12 am

Loving this whipped cream! YUM!

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21 HeatherChristo September 24, 2012 at 7:30 am

Wow!! I never realized that you could whip coconut milk up like that! YUM!!! thank you for opening my eyes to a whole new world!

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22 Marla September 24, 2012 at 10:00 am

Heather, you gotta try whipping coconut milk. These days I always keep a BIG batch of it in the fridge.

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23 Angie @ Big Bear's Wife September 24, 2012 at 7:43 am

Your blog post and recipe made me feel like I was already surrounded by fall! It’s getting cooler here and I LOVE it! This pumpkin whipped cream look and sounds so good

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24 Marla September 24, 2012 at 9:58 am

Angie, we wish for that crisp fall weather! It is crazy steamy here in the OC. The pumpkin will settle me for now ;)

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25 Sarah September 24, 2012 at 8:02 am

I’m sorry to ask a silly question, but how do you store this deliciousness?

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26 Marla September 24, 2012 at 8:20 am

Store in the fridge in an airtight container. It will last quite a few days if it lasts that long ;)

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27 Amanda September 24, 2012 at 8:49 am

Love this!! Pumpkin whipped cream is so perfect for fall! And I love your home all decorated for fall! :)

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28 Brooke @ Food Woolf September 24, 2012 at 9:16 am

what a cool idea! Thanks for coming up with it and sharing!
Brooke

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29 Abby @ Fig & Fork September 24, 2012 at 9:32 am

Oh my! This post has inspired my first true must-have-it-now pregnancy craving so far – and I am 7 months along!! I imagine I will be eating this by the spoonful! :)

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30 Marla September 24, 2012 at 9:54 am

Abby, I cannot believe you have gone 7 months without preggers hankerings & cravings. Amazing! I hope this whipped cream helps calm your new founded craving ;)

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31 Maria September 24, 2012 at 9:44 am

Yay for pumpkin!

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32 Lucy September 24, 2012 at 9:53 am

I feel like I’ve been picked up and transported into the future with your post – I’m still trying to get used to 100+ degree weather at the end of Sept – oh to be able to pull out coats and sweaters and sip coffee topped with your whipped ‘cream’!

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33 Carlas Confections September 24, 2012 at 9:56 am

Um… this sounds UH-mazing! I would love to try it inside some vegan pumpkin whoopie pies. YUM!

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34 Laura (Tutti Dolci) September 24, 2012 at 9:56 am

How scrumptious, I love your styling!

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35 katie @KatieDid September 24, 2012 at 11:14 am

so gorgeous, 100% making this as soon as possible. Pinned, and dreaming of this!

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36 Kristina Vanni September 24, 2012 at 12:25 pm

Yum! I love the start of fall and using that quintessential pumpkin flavor. What a unique take!

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37 Jessica@AKitchenAddiction September 24, 2012 at 12:33 pm

This whipped cream is amazing! I love all of the uses! YUM!

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38 Megan September 24, 2012 at 1:03 pm

Yum – I cannot wait to try this! I have a question about the “dropper-fulls” of stevia – when I squeeze all the air out and then suck up the stevia from the bottle, my dropper only gets about half full. Should I double the amount you call for, or does what gets sucked up count as a full dropper? Thanks so much!

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39 Marla September 24, 2012 at 6:58 pm

Megan, you are correct. A “full dropper” is indeed half full. I could not imagine counting the drops – please start small and add as you go. You can always add but not take away. I want your experience with my recipes to be perfect :)

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40 Bonnie K September 24, 2012 at 3:29 pm

I love pumpkin and coconut but haven’t had them together. I would love to have it in my coffee.

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41 Valentina September 24, 2012 at 3:58 pm

Marla, pumpkin whipped cream sounds DREAMY! :-)

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42 Sommer@ASpicyPerspective September 24, 2012 at 4:49 pm

I’m so amazed by the concept of vegan whipped cream. I’ve got to try this!

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43 RaeAnn Moran September 24, 2012 at 6:06 pm

I’m going to have to put this on Pumpkin Pie for sure & most likely use it in my coffee. Ill probably experiment with other favors as well.

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44 Marla September 24, 2012 at 6:59 pm

Can’t wait to hear what you think RaeAnn!

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45 Allison [Girl's Guide to Social Media] September 24, 2012 at 7:52 pm

Love this! It’s tasty, healthy and packed full of pumpkin flavor. Mmmm.

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46 Courtney Tucker September 24, 2012 at 10:16 pm

Ohhh, very nice, pinned for a treat later! <3

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47 Elizabeth@ Food Ramblings September 25, 2012 at 5:24 am

Yum- you can put whip cream on anything!

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48 Kristi Rimkus September 25, 2012 at 6:28 am

Now this is truly a versatile recipe. I’ll definitely be sharing this recipe with family and friends.

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49 Monica @ TheYummyLife September 25, 2012 at 6:35 am

Love your vegan whipped cream recipes. Great to have this one in the arsenal for fall. Pinned it!

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50 Marla September 25, 2012 at 11:15 am

Thanks Monica, hope you get to try this version soon :)

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51 Andrea September 25, 2012 at 8:11 am

I need to start keeping coconut milk in the fridge at all times just so I can keep making your vegan whipped cream concoctions!! This would more than likely be my fav-or-ite! I’m ready to embrace pumpkin season.

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52 Marla September 25, 2012 at 11:14 am

Andrea, I keep about 4 cans of coconut milk in the fridge at all times. You just never know, you know?!

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53 Karl MacPhee September 25, 2012 at 5:21 pm

Wow! You have a ton of photos that make me salivate! I’ve made coconut milk cream before, but never to this extent, however, this recipe will be used immediately as I have 3 huge pumpkins in the yard waiting to be baked and pureed.
This is my first time to the blog, and I love it already, thanks.
Karl

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54 Marla September 25, 2012 at 7:56 pm

Hi Karl! Thanks for stopping by. Enjoy those pumpkins – lots of fun to be had :) Hope you get to try this whipped cream soon.

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55 Kiran @ KiranTarun.com September 25, 2012 at 5:44 pm

Ha! What a coincidence! I made a similar cream for my trifle recipe today! Vegan creams are so deliciously good :)

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56 Cookie and Kate September 28, 2012 at 9:49 am

Marla, this is absolutely brilliant! I’ve been meaning to try whipped coconut cream forever, but I think pumpkin whipped coconut cream will have to come first. Sounds amazing!

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57 Sylvie @ Gourmande in the Kitchen September 29, 2012 at 2:42 pm

Delish, I’d eat this up by the spoonful!

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58 amy September 30, 2012 at 9:11 pm

This looks SO good, but I was wondering how strong the coconut flavor is? My husband hates coconut. He even asks for his curry to be made without it, the weirdo.

So can you taste the coconut in this recipe? If so how strong is it, and do you think I’d be able to mask it with a different flavoring (chocolate and cinnamon, maybe?)

Thanks!

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59 Marla October 1, 2012 at 5:21 am

Hi Amy, I can’t get enough of this stuff! As far as the coconut taste goes ~ tough call for someone who can’t stand coconut. Why not experiment with a 1/2 batch (1 can of coconut milk) to see if he’ll eat it. It lasts for quite a while in the fridge, so I sure you will not let it go to waste if he doesn’t. Worth a try! Here is the link to my other flavors including chocolate.

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60 amy October 1, 2012 at 10:12 am

Thanks, Marla! It’s true that it won’t go to waste. If nothing else my 5 year old would probably be willing to try that new all-whipped-cream-all-the-time diet. ^.~

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61 Marla October 1, 2012 at 12:14 pm

Totally Amy!! Let me know what you think if you guys try it :)

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62 Jessica October 8, 2012 at 7:37 am

I’m not sure if anyone has tried this recipe, but it does not work! After whipping the ingredients for 10 minutes, still nothing….not sure what went wrong. I read on another recipe that you needed to whip just the cream first then add the remaining ingredients….looks and sounds absolutely delicious though!

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63 Marla October 8, 2012 at 7:42 am

Hi Jessica! This recipe should work for you. Are you sure you chilled the coconut milk overnight in your refrigerator? Also you need to drain all the water out of the can prior to whipping. Lots of people have been trying with great success.

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64 Twyla October 11, 2012 at 4:56 pm

This is heaven on a spoon! I made it with organic brown sugar instead of stevia and paired it with my favourite (vegan, gluten-free, insanely easy) pumpkin pie: http://glutenfreegoddess.blogspot.ca/2008/10/vegan-pumpkin-pie-worthy-of.html
I think they were made for each other!

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65 Marla October 11, 2012 at 6:33 pm

Twyla – sounds like you have a match made in heaven there!! Gonna go check out that link now. Then I’ll probably need to make that pie!

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66 ANNE L. Texas November 1, 2012 at 12:23 pm

i just discovered your blog today. lots and lots of yummy GF SF recipes. thanks for sharing and keep up the good work!

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67 Larissa November 7, 2012 at 12:43 pm

Hi Marla, I just found your blog through Elana’s and loved it. Great photos and great recipe! I have been experimenting this coconut whipped cream for a while now (GF and dairy free recipes in Spanish) and will now try this pumpkin version. Thanks and keep up with the great work!

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68 Seitan November 12, 2012 at 8:15 am

WOW… I am speechless. You know, your work is art? These cookies look so beautiful and the topping ot the cupcakes… wow!

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69 Lee Anne December 6, 2012 at 10:00 am

My children’s special diets must have foods that are gluten, dairy, egg, and nut free. I’ve been using pumpkin puree to make donuts and cakes. This recipe would be a perfect addition as a special treat! Thank you!

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70 Yvette December 13, 2012 at 3:52 am

Just wondering if you have to use the coconut milk and let the cream separate, or can you just you the canned coconut cream?

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71 Marla December 13, 2012 at 4:10 am

Yes, you must let the cream separate. It will be too thin to whip if you do not.

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72 Gram October 12, 2013 at 1:39 pm

Will this cream freeze well? It would be great to have some saved for my coffee.

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73 Marla October 12, 2013 at 2:02 pm

I have never tried freezing it. You can try & let us know if it works :)

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74 Adelina November 11, 2013 at 5:01 pm

I must admit, the vegan whipped cream intrigued me instantly! I enjoyed baking and tyring to go vegan completely by year end. One of the hardest thing for me is to create a nice whipped cream frosting. Past experience led me to runny whipped cream frosting and pipping wasn’t an option, obviously! I must try your method/ recipe! I apologize if others had already asked, but can you let me know how long you can store the whipped coconut cream in the fridge? I assume it won’t be able to hold its shape after the 2nd day?

Thanks for sharing and for posting!!

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75 Marla November 12, 2013 at 7:03 am

Hi…it should last a few days in the fridge. You can also re whip if it settles.

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