Last week, I learned first hand why “pumpkin everything” is a thing. When you open up a can to use a little for one dish, in my case, it was pumpkin pancakes, you have a bunch left over… And you have to use it in -something- right??
To go with those pancakes, I tried to make a pumpkin spice whipped cream.. I succeeded. Greatest fall thing ever.
So far, I’ve had it on a chai latte, on hot chocolate, on pancakes, in ginger ale and with ice cream. I’m sure there’s plenty more where that came from. If you make this, tell me what you have it with!
On to the good stuff…
Total time: 8 min
- Medium mixing bowl
- 16oz jar with lid
1 c Heavy whipping cream
1-1/2 tbps Canned pumpkin
1 tbsp Powdered sugar
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Vanilla extract
- Combine all ingredients in a medium mixing bowl.
- Use an electric mixer on its Whip setting (or med-high if you only have numbers) and beat until stiff peaks form.
This means that your mixer’s wake doesn’t flatten back down right away like it does at the beginning. Be careful not to over-whip! It starts separating, and it just gets weird.
Done! Enjoy on other delicious things!
PRO TIP: If you half the recipe, you can make it by shaking it all up in a 16oz jar!
- Combine all ingredients into a 16oz jar (or larger). It must be bigger to accommodate the air that needs to get all mixed in.
- Thoroughly squish and mix the pumpkin in.
- SHAKE IT LIKE YOU REALLY, REALLY MEAN IT!!! It can take a some good strength to keep up the vigorous shaking for a while and can help if you have another person to help trade off.
- Open the jar and check the consistency every minute or so. It will eventually get there, but since you can’t see it well due to all the movement, it’s easy to over whip.. So be careful!