Pumpkin cream whip

Irisa Raina 9


I am always looking to do something different with pumpkin. This is what we had for Thanksgiving dessert.
It is sweet but not overly sweet and has a mild pumpkin flavor and the gingersnaps go oh so well with this.

If you want more of a pumpkin flavor in the whip, add more of the pie mix, one teaspoon at a time, mixing in between each addition.

And that wonderful juice that you’ll have in the bottom of the container, after draining the pumpkin,don’t discard it. Freeze it and use it in any number of dishes, like soups, stews, sauces etc.
If you have any left this whip freezes very well.


☆☆☆☆☆ 0 votes

No-Cook or Other


Add to Grocery List

  • ·
    1- 16 ounce container heavy whipping cream
  • ·
    8 ounces of cream cheese “at room temperature”
  • ·
    1 - 3.4 ounce box instant cream cheese pudding
  • ·
    1 cup pumpkin pie mix { not solid pack } reserve the remaining mix
  • ·
    1 pound cake {either homemade or store bought}
  • ·
    crushed ginger snap cookies {maybe 10 or so }
  • ·
    3 tablespoons pumpkin pie spice
  • ·
    3 teaspoons turbinado sugar

How to Make Pumpkin cream whip


  1. Take 1 cup out of the pie mix, with the remaining mix put a coffee filter in a strainer and place that over a container. Put the pumpkin into the strainer and refrigerate for 24 hours.
  3. Whip the cream cheese till it is soft and creamy.
  4. Add some of the heavy cream to the cream cheese “about ¼ “ and beat slowly, then slowly pour the rest of the cream in while the mixer is on low. Then turn the mixer up to high and beat. Once you see it starts to thicken a bit stop mixing. Scrape down the sides often.
  5. Add the 1 cup of pumpkin pie mix and continue to beat starting on low and then back up to high. Scrape the sides.
  6. Add the pudding and continue till it gets really thick.
    Refrigerate till you are ready to use this.
  8. In a dry hot pan put the cookies and pumpkin spice, as soon as you put the ginger snaps in the pan turn down the heat as low as it will go.
  9. Stir this often so as not to burn it.
  10. When it’s all toasty let it cool slightly and add 3 teaspoons of Turbinado sugar, let it cool.
  12. Put some of the thickened pumpkin on a paper plate.
  13. In a second paper plate put some Turbinado sugar.
  14. Dip the glass first into the pumpkin.
  15. Then into the sugar.
  16. Then put a dollop of the thickened pumpkin in the bottom of the rimmed glass.
  17. Cut the pound cake into cubes and put them in the glass.
  18. Pipe in the pumpkin whip.
  19. Dust with the ginger snaps, by putting some of the ginger snaps into a small strainer and shaking it over the dessert. Do it just as you would dust with powdered sugar.

Printable Recipe Card

About Pumpkin cream whip

Course/Dish: Cakes, Puddings, Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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