I used to really like cool whip.

Then I made homemade chocolate whipped cream and everything changed.

I was finally convinced that homemade whipped cream was better than cool whip and ever since I’ve been on a flavored whipped cream kick.

First chocolate whipped cream, because chocolate is a no brainer!

Then I made strawberry whipped cream which is perfect for summertime cupcakes, cakes, ice cream cake, etc.

Now, pumpkin whipped cream! Perfect for all your fall whipped cream needs.

I can see this pumpkin whipped cream being outstanding on a cup of hot cocoa!! You can use it to top a pie, use it to ice cupcakes or a cake, use it to cover a homemade ice cream cake, or use it as the filling in cookies sandwiches.

You only need THREE ingredients – heavy cream, powdered sugar and pumpkin pie spice!

Brief overview of the recipe:

1.Chill a metal mixing bowl and beaters in freezer for 15 minutes.

You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.

Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).

Overall, I do recommend chilling these items ahead of time, but if you completely forget, putting them in the freezer for at least 5 minutes is better than nothing.

2. Put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape.

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Pumpkin Whipped Cream

Yield: 2-3 cups

Easy 3 ingredient homemade pumpkin whipped cream! This is great on hot cocoa, pies, cakes, cupcakes.

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Ingredients

• 2 cups heavy whipping cream
• 1 tsp pumpkin pie spice
• 1/2 cup powdered sugar

Instructions

1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
2. Remove the bowl from the freezer. Add the heavy cream, pumpkin pie spice, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
3. Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.