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Pumpkin Frosting Shots

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!

Published on November 13, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Olivia @ OmNom Love says

    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! 🙂

  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! 🙂

  3. 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!

  4. Ali @ Peaches and Football says

    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.

  5. 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!

  6. 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!

  7. Erin | The Law Students Wife says

    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.

  8. 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!

  9. 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

  10. Danielle @ Itsaharleyyylife says

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

  11. 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.

  12. Lacey @ Life Hands You Limes says

    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!

  13. 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!

  14. 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….

  15. Melissa @ Fit 'N' Well Mommy says

    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!

  16. Emily @ says

    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!!!

  17. 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?

  18. 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.

    • chocolate-covered katie says

      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!

  19. 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?

  20. 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. 🙂

  21. AmatUllah says

    I used this recipe minus the coconut, subbed with Whole Milk Greek yogurt. Topped over your sugar cookie bars. Let me tell you deliciousness. Thanks for more great recipes!

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