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.
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!
Comments
39 responses to “Pumpkin Whipped Cream”
Hopefully I can use something else than a vitamix. Maybe a blender or processor would work. Can’t afford a vitamix
She often says to use a Vitamix, but I always use my regular food processor and it is fine.
I love cardamom as a cinnamon alternative. Please let us know how it turns out if you try it.
Kathryn, that sounds delicious!
This sounds terrific. I have a daughter who is allergic to cinnamon. Any suggestions on a substitution?
Hi there, feel free to experiment with cardamom, nutmeg or other warming spices.
Has anyone tried to make this with canned pumpkin instead of roasted pumpkin?
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
This looks good enough to make me pass up the pumpkin pie.
This looks great! I’ll give it a try with powdered xylitol for the sweetener.
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.
This looks great – must try!
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!
How wonderful! This is the perfect topping for a few of my holiday treats!
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