Whipped Cream For Pumpkin Pie Recipe

Whipped Cream For Pumpkin Pie Recipe

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Pumpkin Cream Pie With Bourbon Whipped Cream
Pumpkin Cream Pie With Bourbon Whipped Cream from www.melissassouthernstylekitchen.com

There’s nothing quite like a warm slice of pumpkin pie on a chilly fall evening. But let’s be honest, what really takes that slice of pie to the next level is a dollop of homemade whipped cream. Whip up this recipe for an easy and delicious way to elevate your pie game.


  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. This should take about 2-3 minutes.
  3. Serve immediately or refrigerate until ready to use.

Nutritional Information:

Serving size: 2 tablespoons
Calories: 103
Fat: 10g
Saturated Fat: 6g
Cholesterol: 38mg
Sodium: 9mg
Carbohydrates: 3g
Sugar: 3g
Protein: 1g

Cooking Time:

Preparation time: 5 minutes


  • Large mixing bowl
  • Electric mixer

Serving Suggestions:

This whipped cream recipe is perfect for topping pumpkin pie, but it also pairs well with other fall desserts such as apple pie and pecan pie. It’s also a delicious addition to hot cocoa or coffee.

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For a festive twist, add a sprinkle of cinnamon or pumpkin pie spice to the whipped cream mixture. You can also substitute the vanilla extract for other flavors such as almond or peppermint.


If you don’t have powdered sugar on hand, you can substitute with granulated sugar. Simply add the granulated sugar to the mixing bowl with the heavy whipping cream and beat until stiff peaks form.


Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 2-3 days.


  • Make sure your mixing bowl and electric mixer beaters are clean and dry before starting.
  • For best results, use cold heavy whipping cream.
  • Don’t overmix the whipped cream, or it may become grainy or curdled.


If you prefer a sweeter whipped cream, you can adjust the amount of powdered sugar to your liking. Keep in mind that adding too much sugar may cause the whipped cream to become unstable.

Frequently Asked Questions:

Can I use a whisk instead of an electric mixer?

Yes, you can use a whisk to whip the cream, but it will take longer and require more arm strength.

Can I make whipped cream ahead of time?

Yes, you can make whipped cream ahead of time and store it in the refrigerator. However, it may deflate or become grainy after a few hours.

Can I use this whipped cream recipe for savory dishes?

While this recipe is perfect for sweet desserts, you can omit the powdered sugar and vanilla extract to make a plain whipped cream that can be used as a topping for savory dishes like mashed potatoes or roasted vegetables.

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Personal Thoughts:

This whipped cream recipe is my go-to for all of my fall desserts. It’s easy to make and tastes so much better than store-bought whipped cream. The addition of vanilla extract gives it a subtle sweetness that pairs perfectly with pumpkin pie. Give it a try and taste the difference for yourself!

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