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Pumpkin Frosting Shots

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I’m sure you saw it coming.

pumpkin "whipped cream" frosting.

It’s pumpkin “whipped cream” frosting!

Ridiculously delicious on cupcakes. Ridiculously delicious on pumpkin pie. And it also happens to be seriously crazily ridiculously delicious eaten straight off the spoon.

Shown above, on top of these: Healthy Chocolate Cupcakes.

The only thing better than a chocolate cupcake topped with homemade whipped cream is a chocolate cupcake topped with homemade pumpkin whipped cream.

pumpkin frosting shots

Click for other flavors: Vanilla, Chocolate, and Strawberry.

Pumpkin Whipped Cream Frosting

(or Pumpkin Frosting Shots)

  • pumpkin puree (or canned pumpkin)
  • full-fat canned coconut milk or coconut cream (For substitution, see “nutrition facts” link below)
  • cinnamon (or pumpkin pie spice)
  • stevia or powdered sugar
  • salt

I didn’t list ingredient amounts because cans of coconut milk will yield different amounts of cream: For every 1/3 cup of cream your can yields, use 2 tbsp pumpkin, 1/8 tsp cinnamon, 1/32 tsp salt (a tiny dash), and sweeten as desired. If you’re using beaters to whip this, it’s best to use at least 2 cans of coconut milk.

Directions: Refrigerate coconut milk overnight. (If using coconut cream, you can skip this first step.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, or Trader Joe’s coconut cream.) Once thick, transfer only the thick cream at the top to a stand mixer (or a bowl, if you have no mixer and want to do this by hand). Add all other ingredients, and mix until it forms stiff peaks like whipped cream. It might be softer straight out of the mixer (depending on your ambient temperature), so let it firm up in the fridge if you want stiffer cream. And if you’re frosting cupcakes, it’s best to frost right before serving. (Chocolate cupcake recipe is linked under the first photo in this post.)

View Nutrition Facts

Pumpkin Whipped Cream.

Link of the Day:

breakfast pizza

..Single-Serving Breakfast Pizza

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. I’ve been seeing pumpkin frosting/whipped cream all over the blogosphere lately! Yours looks delicious! I’ve only tried making coconut whipped cream once and the brand I bought was terrible and it turned out a watery mess. >:( I’ll have to try again, though, because this looks delicious!

    I think peanut butter frosting would be good. Or cinnamon roll. I know! Chocolate mint frosting! Yum! 🙂

    1. Put your can in the refrigerator and try to use the firm part on the top of the can only – that should work!
      Love this!

      1. I did do that, but the water and the cream mixed to together when I tried to open the can. 🙁 I bought a really cheap brand of coconut milk, though, so I’m hoping TJ’s coconut cream will do the trick.

  2. Jennifer Nestor says:

    I’ve een waiting anxiously for you to post it since you mentioned it last month. It looks even more beautiful than I imagines! 🙂

    1. Jennifer Nestor says:

      Apparently I can’t spell today. That should be “been” and “imagined.”

  3. I was planning to make some coconut whipped “cream” today using some coconut cream… I just need to figure out what to pair it with and this is a great idea!

  4. I love using canned coconut for frosting and whip cream! Using pumpkin sounds so good! I love it!! I can go for a few spoonfuls right now!! I know that’s bad! lol

  5. Liz says:

    This would be so good on top of my newest obsession, your crustless pumpkin pie!!! What would my tastebuds do without you?

  6. This is a great idea and I was already planning on using coconut cream in place of regular whipped cream on Thanksgiving!
    How about a nutbutter whipped cream? You can never go wrong with nutbutter! 😉

  7. Alanna says:

    Oh, this sounds delicious, and I love the idea to use it on the crustless pumpkin pie! I still haven’t gotten around to trying the frosting shots / coconut cool whip, but that is very likely to change next week for Thanksgiving!

  8. Lizzie says:

    in the Chocoholic cupcakes
    for a cup of flour there is a yogurt, applesauce and milk – are these all to be used in that recipe? I was a bit hesitant… what a great way to have frosting with the coconut milk; thank you for sharing; your site is a marvelous ‘find’ for healthy alternatives!

  9. I’ve actually made coconut milk whipped cream with pumpkin before – and it’s delicious! I think a lot of people looking for whippec cream alternative should try this out. If you’re using it to top pumpkin pie, a light dusting of cinnamon or nutmeg on top is really pretty too.

  10. Lea says:

    This looks soooo good. I love that it’s so simple too, my roommate’s birthday is this weekend and I think this might make an awesome frosting for her cupcakes!

  11. Sarah says:

    Frosting shots? This is GENIUS! You should make other flavors too 🙂

    1. Sarah says:

      She did. See above the recipe.

  12. Okay, you’re making me drool, in public. I think some good whipped flavors would be raspberry, hazelnut, or lemon!

  13. Once again, drooling over this! I think I good whipped cream flavor would be almond or maybe maple. Yum!

    1. Sarah says:

      Yes, plus one for the maple!

  14. You are so brilliant!! I would love to try a lemon flavored whipped cream

    1. Sarah says:

      Mmm this sounds good too.

  15. Sarah says:

    You have the best photos. I can’t look at your blog without getting hungry, and that second photo is like food porn to the max!

  16. MMmmmmm! This sounds amazing. I think a raspberry flavor would be pretty good, too. My mouth is watering just thinking about whipped coconut cream of any sort. Love the stuff.

  17. Ed says:

    Tasty…could I have a bakers dozen sent to my doorstep please? lol

  18. Loving this. I literally saw an almost identical post over on Elana’s Pantry a day or two ago…great minds think alike! 🙂

  19. Over my lunch break, I opened this post and immediately wanted to swap my sandwich for a bowl of this frosting, lol.

    Two flavor ideas:
    1. Cranberry. Holiday perfect!

    2. Pistachio. I know, it might sound weird, but I had pistachio frozen yogurt topped with coco krispies and chocolate cookie crumbs over the weekend, and it was incredible! I think it would taste great all over a gooey brownie or one of your healthy chocolate cupcakes.

  20. Susan Risdal says:

    Hi Katie: Can you give the name of your full-fat coconut milk, or give an Amazon link? I keep buying the wrong stuff!

    1. Anonymous says:

      Try Thai Kitchen Organic.

      1. Susan Risdal says:

        Thanks. Just bought if from Amazon.

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