Homemade Pumpkin Cream - Two Ways!
Pumpkin cream is a versatile topping that's perfect for adding to coffee, spreading on toast, or spooning over desserts.
Print Recipe
Equipment
- Hand mixer
- measuring cups/spoons
Ingredients
For Version #1 - Light, airy pumpkin cream
- 1 cup heavy cream
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/2 tsp pumpkin pie spice
- pinch of salt
For Version #2 - Dense, sweet pumpkin cream
- 1 can sweetened condensed milk
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla
- 1/2-1 tsp pumpkin pie spice
Instructions
How to make version #1 - Light, airy pumpkin cream
- In a mixing bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form. This will give it a fluffy, airy texture.
- Add the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of salt. Gently fold the ingredients together until everything is well-blended. Be careful not to overmix, as you want a light and creamy texture.
- Taste and adjust sweetness if necessary. Add more maple syrup if you prefer it sweeter, or a touch more spice if you want a bolder flavor.
- If you want your pumpkin cream extra cold, refrigerate it for 30 minutes before using. Chilling also thickens it slightly, making it perfect for spooning over warm drinks.
How to make Version #2 - Dense, sweet pumpkin cream
- In a mixing bowl, blend all ingredients until well combined.
- Place in the refrigerator for 30 minutes prior to using to allow for the flavors to meld together.
Notes
*Calories approximate per 2 tablespoons
Servings: 12 servings
Calories: 139kcal
