Ingredients:

  • 3 tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1 cup heavy whipping cream
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract

Instructions:

  1. Place the mixing bowl and whisk attachments in the freezer for 10–15 minutes to ensure the cream stays cold during whipping.
  2. Pour the chilled heavy whipping cream, maple syrup, and vanilla extract into the cold bowl. Start the mixer on low speed, then gradually increase to medium-high, whipping until soft peaks form.
  3. In a separate small bowl, whisk together the pumpkin puree, pumpkin pie spice, and ground cinnamon until smooth.
  4. Using a silicone spatula, gently fold the pumpkin mixture into the whipped cream using a cut-and-fold motion until the color is a uniform pale orange. Stop immediately once combined to avoid over-whipping.