Best 6 Pumpkin Whip Recipes
Pumpkin whip is a delicious and versatile dessert that can be enjoyed year-round. It is a great way to use up leftover pumpkin puree. Pumpkin whip is also a perfect make-ahead dessert as it can be stored in the refrigerator for up to three days or in the freezer for up to two months. When you are ready to serve, simply thaw the pumpkin whip overnight in the refrigerator or at room temperature for a few hours. Pumpkin whip is a great dessert to serve at parties and gatherings. It is also a perfect dessert to enjoy on a special occasion or as a treat at the end of a meal.
Here are our top 6 tried and tested recipes!
WHIPPED PUMPKIN PIE
This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.
Provided by luvtobake
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
- Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
- Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
- Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.
Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g
PUMPKIN WHIP
Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.-Linda Clapp, Stow, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat pudding and milk until well blended, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.
Nutrition Facts : Calories 160 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN SPICED WHIPPED CREAM
Steps:
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
PUMPKIN FLUFF
Steps:
- Mix pumpkin, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla extract together until blended.
Nutrition Facts : Calories 155 calories, Carbohydrate 23.7 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 6.2 g, Sodium 315.8 mg, Sugar 18.6 g
PUMPKIN WHIP
Make and share this Pumpkin Whip recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding and milk until smooth.
- Blend in pumpkin and spice.
- Fold in the whipped topping.
- Spoon into dessert dishes.
- Chill.
Nutrition Facts : Calories 92.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.9, Sodium 147.9, Carbohydrate 8.2, Fiber 1.2, Sugar 2.6, Protein 3
PUMPKIN WHIPPED CREAM
Make and share this Pumpkin Whipped Cream recipe from Food.com.
Provided by aj McPieguy
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chill mixing bowl and beaters in the freezer for 10 minutes.
- Beat cream with sugar until soft peaks form.
- Add vanilla, spices and pumpkin puree.
- Beat to stiff peaks, about 1 to 2 minutes longer.
Tips:
- Use fresh pumpkin puree for the best flavor and texture. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
- Make sure the pumpkin puree is smooth before adding it to the other ingredients. If there are any lumps, the whip will be grainy.
- Chill the pumpkin puree and the whipping cream before making the whip. This will help the whip thicken up faster.
- Beat the whipping cream on high speed until stiff peaks form. This means that the peaks of the whipped cream will hold their shape when you lift the beaters out of the bowl.
- Gradually add the pumpkin puree to the whipped cream, beating until well combined. Do not overbeat, or the whip will become stiff.
- Serve the pumpkin whip immediately, or store it in the refrigerator for up to 24 hours.
Conclusion:
Pumpkin whip is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and festive treat that will be enjoyed by all.
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