Pumpkin Whipped Cream

This luscious dairy-free Pumpkin Whipped Cream is made from coconut cream. The kind that comes in the can. A dairy-free frosting that’s quick and easy to make? Yes! And just for fall, I have made it pumpkin flavored.

I have been enamored with vegan frostings and toppings made from coconut cream for some time, and have a recipe for one in my book, Gluten-Free Cupcakes, that is easy to make, and tastes rich, creamy, and smooth.

This vegan Pumpkin Whipped Cream would be fabulous on top of my Pumpkin Spice Latte. It would also be the perfect healthy vegan dessert for Thanksgiving topping my Vegan Nut-Free Brownies. It is a very healthy and versatile topping and tastes like a cross between Whipped Cream and Cream Cheese Frosting, with the wonderful fall flavors of pumpkin and cinnamon.

Pumpkin Whipped Cream

Print Recipe
  1. Scoop solid cream off top of a can of coconut milk
  2. Place coconut cream in a vitamix
  3. Puree in pumpkin, honey, cinnamon, and stevia on highest setting
  4. Mixture will be thick, so turn off blender and scrape down sides if necessary
  5. Puree until smooth
  6. Frost over Pumpkin Spice Muffins

How do you get rich delightful cream out of a can of coconut milk? Usually I refrigerate a can of coconut milk overnight, open it up and scoop the cream off the top. However, there’s another way that also works very well. After refrigerating the coconut milk overnight, remove the can from the refrigerator and place it on the counter upside down. Remove the lid from the can, pour the coconut water off, reserving for another use and then scoop out the cream.

Be sure to use regular coconut milk, as “lite” will not work for this dairy free topping.

Here are some of my other easy paleo recipes that work well for Halloween and Thanksgiving!


39 responses to “Pumpkin Whipped Cream”

  1. just made the muffins and frosting with two adjustments- since i didn’t have shortening, i used coconut oil and for the frosting i used maple syrup instead. these were the best muffins i’ve ever had…sooo moist and delicious without making me feel sick from all the sugar. mmm. only got six instead of eight as well- wanted them a little bigger. can’t wait to make them again.

  2. Do you use cocnut cream or coconut milk for this recipe? The ingrdients list calls for coconut milk, but then it says to put the cocnut cream into the Vitamix….??
    Thanx :-)

    • The coconut cream will separate in the can. It may help to read Elana’s description below the recipe where she explains how to do it.

      This looks so yummy. Can’t wait to try it.

  3. I know that in part you are using the stevia for sweetness, but is it also adding a vanilla flavor? Is it adding anything else? I’m curious to know what I’ll lose when I start altering! Thanks.

  4. I love coconut cream! Ever since it’s been available at my Trader Joe’s (for $0.99 a can and with no sweetener!) I have been stocking up a little too much and now I don’t know what to do with all of it! This is actually perfect because I love looking for healthier cupcake recipe options, but the killer is the frosting. Problem solved!!

    • Whenever I see one of my favorite ingredients I buy the whole stock from the store. Then people look at me like I am crazy for buying 30 of the same coconut product. A girls gotta stock up!

  5. This looks wonderful – thank you for a great seasonal dairy-free icing.

    One point of clarification – the recipe is not vegan, in that it uses an animal product, honey.

    The word “vegan” was created specifically to distinguish those who refrain from eating *any* animal product, including eggs or honey, from vegetarians, people who only refrained from eating the animals themselves.

    I look forward to using this recipe – thanks again!

  6. Elana, I love your website and your yummy recipes!
    But I don’t have a Vitamix machine. Is there another way I can make this frosting recipe and of course others without a Vitamix?

    • I made this with a food processor and it didn’t turn out. I am unsure of how else to try and make it. I have used my food processor instead of a Vitamix for other recipes on this blog and had great success. Best of luck! I am finally going to break down and get a Vitamix after today’s Thanksgiving mess up on this frosting. It tastes delicious though!

      • I’ve made the whip cream using a hand mixer. Whip the coconut milk first until it starts to firm up, then add the other ingredients and whip until you get your desired consistency. A few minutes or so does the trick. I thought it had a great whip cream texture and has held up in the fridge as leftovers remarkably well!

    • Linda, I haven’t tried that so not sure. Feel free to experiment with other sweeteners of your choice :-)

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Recipes » Toppings » Pumpkin Whipped Cream