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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

Today is National Pizza Day!

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. ummmm yum! These look so good girl! I’m usually a cream cheese or chocolate fan.. but pumpkin! sign me up!

  8. 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!

  9. 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!

  10. 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.

  11. 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!

  12. Sarah says:

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

    1. Sarah says:

      She did. See above the recipe.

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

  14. 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!

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

    1. Sarah says:

      Mmm this sounds good too.

  16. 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!

  17. 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.

  18. Ed says:

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

  19. I had no idea it was national pizza day but I’m really tempted to celebrate at dinner tonight now!

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

  21. 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.

  22. 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.

  23. I just made ice cream last night that sounds like this icing, it was delicious! Your food is such an inspiration!

  24. cathy says:

    Baileys liquor flavored whipped cream

  25. Lindsay says:

    Will this last a couple of days in the fridge, or do you need to use it as soon as it has firmed up?

    1. Anonymous says:

      Her regular one lasts at least 4 days, so I am sure this would be the same.

  26. Sophie says:

    Cookie dough whipped cream! Sandwiched between actual cookies it would be like heaven!

  27. Lisa says:

    OMG OMG just made this! I can’t stop eating it. You are a genius!!!

  28. Lia says:

    Mmmmm! That sounds good! Pumpkin anything really. I like the classics too, cinnamon whipped cream, bourbon vanilla whipped cream, strawberry whipped cream. I suppose an apple butter whipped cream would be really nice over a walnut bran type cupcake

  29. What a great idea!
    Oreo flavour would be amazing but without the shelf bought biscuits in it. Perhaps your cooked version of Oreos?

  30. Donna says:

    How long will this stay “whipped” in the frig? I am making a cake tonight and want the whipped topping but it has to keep for 2 days.

  31. I think a mango or a pineapple flavor would be delicious and tropical!

  32. christina says:

    Looks so delicious!!! Can’t wait to try it! You have so many great ideas!!!

  33. yumm!!! There used to be a little local coffee shop that would make a different whip cream of the week for their drinks, using different Torani syrups. You got caramel, creme de menthe, hazelnut, peppermint….my favorite was toasted marshmallow. Delicious on white steamers (hot milk with vanilla). So I vote toasted marshmallow frosting shots next!

  34. whatt this is def being made thanksgiving, id totally rather top my pumpkin pie with this then just regular coconut whipped cream! cant wait thanks!

  35. Briana Mercedes says:

    Katie, you have NO IDEA how much i love this! I love pumpkin and i never would have thought to put it in your whipped cream. You are a culinary genius lol.

    On another note, i would like to say thank you for all of your delicious recipes(:
    I have been trying to get my family to eat healthy along with me, but they had a hard time cutting out sweets…so I’ve been making your recipes instead and they STILL can’t tell that its not the traditional unhealthy desserts(;
    Thanks again Katie!

  36. Jenna K. says:

    Ooooh that looks good!!!! Hmmm Blueberry and Mango would be interesting flavors to try…I know blueberry will probably come out great! I don’t know about Mango! It sounds interesting….

  37. Ellie Rainey says:

    You should make pistachio frosting! Vanilla cupcakes with pistachio frosting would be super yum..

  38. I really like the idea of the cashew variation…that sounds like it would taste delicious.

  39. That looks so incredibly good! I haven’t thought to use coconut milk to make frosting, but I definitely will try it now. Peanut butter would be a fun flavor!

  40. So simple! I love this recipe, going to try it with my healthy muffins:)

  41. amanda says:

    Just fyi to those who care, Thai Kitchen uses BPA lining in their cans. Nature’s Forest is BPA free.

  42. Colleen says:

    Mocha! This pumpkin sounds delish! Thank you, Katie!

  43. Oh my gosh! I’m totally making this and putting it on top of the crustless pumpkin pie you put up a few days ago! Thanksgiving here I come!!!

  44. Andie says:

    Yummmyyy!!! I wonder….what would happen if you did a “shamrock twist” (for Saint Pat’s day in March, of course) and added in a little spinach and peppermint extract?

    1. I actually did it already… not with spinach, though. I was deciding between Christmas and St. Patrick’s day to post, but I think it’s better for March.

      1. Andie says:

        I’m excited already! :) lol. Thank you for all of your great, creative, and DELICIOUS recipes!

  45. Elizabeth says:

    Wow they look so yummy. I am keen to try any sweets with pumpkin from a pumpkin hot chocolate drink to your cupcakes. Yum, yum, yum. Thank you for sharing.

  46. Kate says:

    What are the chances? You’re one day behind 😉

    1. Another commenter mentioned that too… I actually made up the recipe awhile ago and had even mentioned it on the blog. (I usually plan my posts well in advance.) But I was still embarrassed by the coincidence, especially since Elana is a friend!

  47. Lauren says:

    There are some non-vegan alcoholic whipped creams out there that seem pretty interesting!

  48. Jade C says:

    I like the look of your whipped cream flavours :). Hmmm, hows about a Nutella flavour?? Methinks it would be lovely piped onto a coffee?? :)

  49. YES! These look SO great. Easy and Delic! Thanks Kaite!!

  50. Wendy says:

    Sounds so good, can’t wait to try all of these! My question, what are you doing with what’s left in the coconut can? i.e. the thinner coconut milk?

    1. Unofficial CCK Helper says:

      You can use it in smoothies!

  51. Meow says:

    Okay so my attempt at this frosting was just pumpkin soup… ah but a very tasty one. I tried adding plain gelatin to solidify and whipped egg whites and chilling.. and nothing. So my Eggnog spice cupcakes had a pumpkin glaze on top. I had LOADS of this stuff left. So I added so flour and baking soda, popped it in the oven and voila! Pumpkin bars. They were very addicting. :)

  52. Margaret says:

    Does the nut version have to be cashews? Would this work with almonds or hazelnuts?