Pumpkin whipped cream is easy to make with only 3 ingredients. Pumpkin spice whipped cream is great on hot cocoa, pie, cake, and cupcakes! Try pumpkin whipped cream on top of pumpkin pie!
Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
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.
Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 1 day. Rewhip as added.