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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!

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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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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. [email protected] says

    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! 😉

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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

  11. Danielle @ Itsaharleyyylife says

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

  12. 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.

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