Vegan Pumpkin Whipped Cream

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…

Let’s whip it.

Vegan Pumpkin Whipped Cream |

This is fall re-defined. A flavor explosion of pure creamy bliss.

The cookies above are Pumpkin Peanut Butter Cookies, which are also vegan and gluten free ~ maybe you should dip them in this whipped cream…

Vegan Pumpkin Whipped Cream |

Use this cream in your coffee as an all natural creamy pumpkin pie whipped topping.

A pumpkin spice coffee creamer so to speak.

Stir some of this cream into your coffee and then top with some more. Kinda like a skinny version of a coffee shop pumpkin spice latte.

Skinny Pumpkin Latte with Vegan Pumpkin Whipped Cream |

Use it on your pancakes, cakes, muffins, tarts ~ you get my drift.

If you are anything like me then you simply cannot get enough pumpkin in your life.

Or Halloween. Don’t you just love this exciting time of year?

Vegan Pumpkin Whipped Cream |

Not so long ago I experimented with vegan coconut whipped cream and now it is my go-to favorite. Please do not hesitate to try this recipe with your favorite dairy based cream though.

No matter what it will rock your world in the smoothest way possible. Below are some other flavors I posted this summer… { mocha, vanilla, chocolate & coffee }

Use these flavors in the same ways you will use the pumpkin flavor. Everywhere.

Coconut Vegan Whipped Cream Recipe |

My job is to steer you right, not wrong. Right?!

Whoopie pies are another way to use this, inside and outside layer cakes too. Use Vegan Pumpkin Whipped Cream to top your morning oatmeal (it only feels guilty ~ go for it!)

Stay tuned for the cupcakes you see below. I will be posting them later this week using this super-star whipped cream as frosting.

Chocolate Cupcakes with Pumpkin Cream |

Tell me what your plans are for using this recipe?

I can’t wait to see your creations!

Click HERE for the Detail Recipe.

Related Links

~ Marla Meridith

Join the Conversation

86 thoughts on “Vegan Pumpkin Whipped Cream

  1. What wonderful pictures and the vegan whipped cream is to die for. Thank you for not making me miss the summer but to embrace the fall,Jen

  2. A great idea! I love the looks of it.



    P.S. I just bought a new lense, but unfortunately, I still have my old camera (to expensive to buy a new one)… ;-P

  3. Marla I’m not sure what I love most about this! The genius of something so simple with SO many uses? The fact you made it vegan (‘note to self’: really need to use more coconut milk). Or maybe the wonderful dip into Halloween and fall with your always-gorgeous pics! I’ve been holding back on starting the Halloween posts. I think you’ve just nudged me into action! Love everything about this. Thank you for a fun start to the week!

  4. Marla! I’ve seen coconut whipped cream before but never in a million years thought to add flavors to it … and pumpkin? Gah! You’re an evil genius. I’ve got to make some of this delicious-looking stuff very, very soon.

    1. Abby, I cannot believe you have gone 7 months without preggers hankerings & cravings. Amazing! I hope this whipped cream helps calm your new founded craving πŸ˜‰

  5. I feel like I’ve been picked up and transported into the future with your post – I’m still trying to get used to 100+ degree weather at the end of Sept – oh to be able to pull out coats and sweaters and sip coffee topped with your whipped ‘cream’!

  6. Yum – I cannot wait to try this! I have a question about the “dropper-fulls” of stevia – when I squeeze all the air out and then suck up the stevia from the bottle, my dropper only gets about half full. Should I double the amount you call for, or does what gets sucked up count as a full dropper? Thanks so much!

    1. Megan, you are correct. A “full dropper” is indeed half full. I could not imagine counting the drops – please start small and add as you go. You can always add but not take away. I want your experience with my recipes to be perfect πŸ™‚

  7. I’m going to have to put this on Pumpkin Pie for sure & most likely use it in my coffee. Ill probably experiment with other favors as well.

  8. I need to start keeping coconut milk in the fridge at all times just so I can keep making your vegan whipped cream concoctions!! This would more than likely be my fav-or-ite! I’m ready to embrace pumpkin season.

  9. Wow! You have a ton of photos that make me salivate! I’ve made coconut milk cream before, but never to this extent, however, this recipe will be used immediately as I have 3 huge pumpkins in the yard waiting to be baked and pureed.
    This is my first time to the blog, and I love it already, thanks.

  10. This looks SO good, but I was wondering how strong the coconut flavor is? My husband hates coconut. He even asks for his curry to be made without it, the weirdo.

    So can you taste the coconut in this recipe? If so how strong is it, and do you think I’d be able to mask it with a different flavoring (chocolate and cinnamon, maybe?)


    1. Hi Amy, I can’t get enough of this stuff! As far as the coconut taste goes ~ tough call for someone who can’t stand coconut. Why not experiment with a 1/2 batch (1 can of coconut milk) to see if he’ll eat it. It lasts for quite a while in the fridge, so I sure you will not let it go to waste if he doesn’t. Worth a try! Here is the link to my other flavors including chocolate.

      1. Thanks, Marla! It’s true that it won’t go to waste. If nothing else my 5 year old would probably be willing to try that new all-whipped-cream-all-the-time diet. ^.~

  11. I’m not sure if anyone has tried this recipe, but it does not work! After whipping the ingredients for 10 minutes, still nothing….not sure what went wrong. I read on another recipe that you needed to whip just the cream first then add the remaining ingredients….looks and sounds absolutely delicious though!

    1. Hi Jessica! This recipe should work for you. Are you sure you chilled the coconut milk overnight in your refrigerator? Also you need to drain all the water out of the can prior to whipping. Lots of people have been trying with great success.

    1. Twyla – sounds like you have a match made in heaven there!! Gonna go check out that link now. Then I’ll probably need to make that pie!

  12. i just discovered your blog today. lots and lots of yummy GF SF recipes. thanks for sharing and keep up the good work!

  13. Hi Marla, I just found your blog through Elana’s and loved it. Great photos and great recipe! I have been experimenting this coconut whipped cream for a while now (GF and dairy free recipes in Spanish) and will now try this pumpkin version. Thanks and keep up with the great work!

  14. My children’s special diets must have foods that are gluten, dairy, egg, and nut free. I’ve been using pumpkin puree to make donuts and cakes. This recipe would be a perfect addition as a special treat! Thank you!

  15. Just wondering if you have to use the coconut milk and let the cream separate, or can you just you the canned coconut cream?

  16. I must admit, the vegan whipped cream intrigued me instantly! I enjoyed baking and tyring to go vegan completely by year end. One of the hardest thing for me is to create a nice whipped cream frosting. Past experience led me to runny whipped cream frosting and pipping wasn’t an option, obviously! I must try your method/ recipe! I apologize if others had already asked, but can you let me know how long you can store the whipped coconut cream in the fridge? I assume it won’t be able to hold its shape after the 2nd day?

    Thanks for sharing and for posting!!