Pumpkin whipped cream is an easy dessert topping with only 3 ingredients! Try pumpkin whipped cream on top of pumpkin pie this year or on hot cocoa, a latte, pie, cake, brownies, pancakes, and cupcakes!
2cupsheavy whipping cream
1tsppumpkin pie spice
Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
Remove the bowl from the freezer. Add the heavy cream, pumpkin pie spice, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 1 day. Rewhip as added.