By veganmilitarywife


Pumpkin Whipped Cream (Vegan, Gluten Free, and Oil Free)

Categories : Condiment , Dessert

Pumpkin Whipped Cream (Vegan, Gluten Free, and Oil Free)

Servings 12


  • 1 can pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon allspice
  • 1/8 tsp ground cloves
  • 2 cans coconut milk Do not shake and refrigerate for at least 24 hours.
  • 1/4 cup date sugar
  • 1 teaspoon vanilla extract


  • Combine pumpkin and spices in a bowl. Set aside.
  • Open the cans of coconut upside down and pour off the liquid.
  • Scoop the solid coconut cream into a mixing bowl and add the powdered sugar and vanilla.
  • Beat with a hand mixer or whisk until peaks form.
  • Carefully fold in the pumpkin mixture until blended.
  • Refrigerate until ready to serve.
  • Serve as a dip with sliced apples, graham crackers, and ginger snaps or spoon onto your favorite hot beverage.