Marla Meridith

October 12, 2017


Recipe: Vegan Pumpkin Whipped Cream

By Marla Meridith  , , , ,     

October 12, 2017

Vegan Pumpkin Whipped Cream. You thought you could live without it until now. It whips up in a pinch. Spread it , dip it, frost it, make a topping out of it or eat it by the spoonful like ice cream. One size fits all…You can whip it… whip it good!

  • Prep: 5 mins
  • Yields: 26 ounces


2 cans (28 ounces) [Full Fat Coconut Milk|]

8 ounces unsweetened, plain [Pumpkin Purée|]

1/4 teaspoon Pumpkin Pie Spice

2-3 droppers full of [Vanilla Stevia Drops|] or your favorite natural sweetener to taste

pinch of fine Sea Salt


1Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down, but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks.) Put the thick cream in your mixer bowl, whip a bit until it starts to firm up. Add the pumpkin, pumpkin spice, sweetener and salt, and whip until you have soft fluffy peaks.

2If your coconut cream is all ready very thick you can put all the ingredients in the mixing bowl at one time.


1Coconut milk tends to vary from one brand to another. Some thicken to a dense cream quickly, others take more whipping to get peaks. Experiment with different brands to get the texture you prefer. I love them all!


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