Pumpkin Pie Spice Whipped Cream Recipes

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PUMPKIN SPICED WHIPPED CREAM



Pumpkin Spiced Whipped Cream image

Provided by James Briscione

Categories     dessert

Time 5m

Yield 3 cups

Number Of Ingredients 4

1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla extract or bourbon

Steps:

  • In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

PUMPKIN PIE-SPICE WHIPPED CREAM



Pumpkin Pie-Spice Whipped Cream image

Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your next latte.

Provided by Katherine Sacks

Categories     Friendsgiving     Thanksgiving     Fall     Dessert     Milk/Cream     Ginger     Nutmeg     Cinnamon     Condiment

Yield Makes about 4 cups

Number Of Ingredients 6

2 cups heavy cream
2 tablespoons powdered sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1/4 teaspoon ground cinnamon, plus more for serving

Steps:

  • Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
  • Do Ahead
  • Cream can be made 2 hours ahead; cover and chill.

PUMPKIN WHIPPED CREAM



Pumpkin Whipped Cream image

Make and share this Pumpkin Whipped Cream recipe from Food.com.

Provided by aj McPieguy

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons pumpkin puree

Steps:

  • Chill mixing bowl and beaters in the freezer for 10 minutes.
  • Beat cream with sugar until soft peaks form.
  • Add vanilla, spices and pumpkin puree.
  • Beat to stiff peaks, about 1 to 2 minutes longer.

WHIPPED PUMPKIN PIE



Whipped Pumpkin Pie image

This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.

Provided by luvtobake

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h25m

Yield 8

Number Of Ingredients 9

3 cups graham cracker crumbs
⅔ cup white sugar
¾ cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 (15 ounce) can pumpkin puree
1 (8 ounce) container frozen whipped topping, thawed
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
  • Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
  • Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
  • Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g

PUMPKIN WHIP



Pumpkin Whip image

Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.-Linda Clapp, Stow, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1 package (3.4 ounces) instant butterscotch pudding mix
1-1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
Gingersnaps, optional

Steps:

  • In a large bowl, beat pudding and milk until well blended, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.

Nutrition Facts : Calories 160 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

SIGNATURE PUMPKIN PIE



Signature Pumpkin Pie image

The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 1h

Yield 8

Number Of Ingredients 6

1 frozen unbaked (9-inch) deep dish pie crust
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 tablespoon McCormick® Pumpkin Pie Spice
1 tablespoon Vanilla Whipped Cream (recipe follows)

Steps:

  • Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
  • Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
  • Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 41.8 g, Cholesterol 63.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5.1 g, Sodium 325.8 mg, Sugar 28.6 g

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