Pumpkin Whipped Cream

 

1 cup heavy whipping cream, very cold

1/4-1/2 cup powdered sugar (to taste)

1 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1 pinch salt

1/2 cup pumpkin puree

 

Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 15-20 minutes. Pour the cold, heavy whipping cream into the chilled bowl. Add the powdered sugar, pumpkin spice, vanilla, and salt and whip on medium speed until medium peaks form, about 1-3 minutes. Add the pumpkin puree and continue whipping until the mixture forms stiff peaks. Be careful not to over-whip. Taste and adjust sweetness and spices as desired. Use immediately as a topping for pies, cakes, hot drinks, or other fall desserts.