Paula Deen Whipped Pumpkin Cream

Paula Deen whipped pumpkin cream is an easy dessert topping made with heavy cream, canned pumpkin and warm spices, ready in 10 minutes. Try this simple pumpkin dessert topping for your holiday table, Sunday dinner or church supper, since it's no-bake, sugar-free and light enough to pass around.

Wait until the cream just begins to thicken before you sprinkle in the stevia, because that is how it dissolves evenly. Dump it in too early and you risk a grainy, slightly runny cream that never gets its stiff peaks.

Paula keeps the sweetness light with stevia, so the pumpkin and spices come through instead of sugar taking over. She also splits the batch, with half going on the cheesecake and half in a small bowl to pass around the table.

Paula Deen Whipped Pumpkin Cream

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

140

kcal

Pumpkin and warm spices fold into softly whipped cream that holds stiff peaks. It spoons on like frosting and stays light and airy on a slice of cheesecake.

Ingredients

• 1½ cups heavy whipping cream
  

• 1 tablespoon plus 1½ teaspoons stevia sugar substitute
  

• ¼ cup canned pumpkin
  

• 1 teaspoon pure vanilla extract
  

• ½ teaspoon ground cinnamon
  

• ¼ teaspoon ground allspice
  

• ⅛ teaspoon ground cloves
  

• Sugar-free cheesecake
  

Directions

• Start the cream: Pour 1½ cups heavy whipping cream into a large bowl. Beat with an electric hand mixer on medium speed until it just begins to thicken.
• Add the stevia: Sprinkle 1 tablespoon plus 1½ teaspoons stevia sugar substitute over the thickening cream. Keep beating until soft peaks appear.
• Mix in the pumpkin and spices: Add ¼ cup canned pumpkin, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice and ⅛ teaspoon ground cloves. Continue beating until stiff peaks appear.
• Top the cheesecake: Spoon about half of the whipped cream over the sugar-free cheesecake. That gives each slice a generous swirl on top.
• Serve the rest: Put the remaining whipped cream in a small bowl. Then pass it around the table to go with your other desserts.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular sugar instead of stevia?

Yes, you can swap in granulated or powdered sugar if you don't need it sugar-free. Stevia is much sweeter than sugar, so start with a few tablespoons and taste before adding more.

How long does whipped pumpkin cream keep in the fridge?

Cover it and keep it in the fridge for a day or so. It may loosen a little as it sits, so give it a quick whisk before serving to bring the peaks back.

Can I make it ahead of time?

You can whip it a few hours before dessert and keep it chilled in a covered bowl. If it softens, a brief whisk by hand will firm it back up.

Can I whip this without an electric mixer?

A large balloon whisk and a chilled bowl will work, though it takes more arm work and a few extra minutes. Keep whisking until the cream holds stiff peaks.

What's the most common mistake with whipped cream?

Overbeating is the usual culprit, since the cream turns grainy and starts to look like butter. Stop as soon as stiff peaks form and the cream holds its shape on the beaters.