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
Ingredients
- 1 13.5 ounce can full fat coconut milk
- ¼ cup freshly roasted pumpkin
- 1 tablespoon honey or agave nectar
- ½ teaspoon ground cinnamon
- 12 drops vanilla stevia
Instructions
- Scoop solid cream off top of a can of coconut milk
- Place coconut cream in a vitamix
- Puree in pumpkin, honey, cinnamon, and stevia on highest setting
- Mixture will be thick, so turn off blender and scrape down sides if necessary
- Puree until smooth
- Frost over Pumpkin Spice Muffins
Equipment
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!
Sharon L Ulam says
Hopefully I can use something else than a vitamix. Maybe a blender or processor would work. Can’t afford a vitamix
Audrey says
She often says to use a Vitamix, but I always use my regular food processor and it is fine.
kathryn says
I love cardamom as a cinnamon alternative. Please let us know how it turns out if you try it.
Elana says
Kathryn, that sounds delicious!
mrs1btw says
This sounds terrific. I have a daughter who is allergic to cinnamon. Any suggestions on a substitution?
Elana says
Hi there, feel free to experiment with cardamom, nutmeg or other warming spices.
Peaslepuff says
Has anyone tried to make this with canned pumpkin instead of roasted pumpkin?
Audrey says
I haven’t with this recipe, but with her other recipes that say you cannot use canned pumpkin I have used this brand with success. I think it is thicker than most canned pumpkin. http://www.amazon.com/Farmers-Market-Organic-Pumpkin-15-Ounce/dp/B0062A87HA
Sherry Fredley says
This looks good enough to make me pass up the pumpkin pie.
Mia says
This looks great! I’ll give it a try with powdered xylitol for the sweetener.
QueenJellyBean says
Bring on the pumpkin!!! Thanks Elana! I’m still holding out for a GF >>>pumpkin gnocchi<<< recipe from Elana's fabulous test kitchen (I hope, one day, maybe?). Pumpkin is such a crowd pleaser.
Lisa says
This looks great – must try!
Lana | MyHappyDessert says
I like the way you get coconut cream out of a can of coconut milk. Will definitely try it!
And this pumpkin frosting looks so yummy!
Michelle says
How wonderful! This is the perfect topping for a few of my holiday treats!