Pumpkin Cream Filling
This pumpkin cream filling recipe originated in 2010. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling rather than pay a half grand or so to have it made by a bakery. Having never made a wedding cake, I suppose that was a bit brazen of me. If I can make it or do it myself, I will. I did have enough sense to take a decorating class. Despite my bold move, the cake came out a success. I scoured the internet for recipes to try and didn’t find what I was looking for, so I created my own. This is the pumpkin cream filling I used in my pumpkin spice wedding cake. I received quite a few compliments on this whenever I make it, but feel free to add your twist.
This is a pretty simple filling recipe. I did pick up a tip from my step-mother-in-law, to use a chilled bowl to speed up the whipping process. I use my KitchenAid mixer which has a metal bowl, so putting the bowl in the freezer for about 10 minutes while I hunt in my pantry for all the spices works well for me.
Some people might prefer ready-made whipped toppings that come in tubs…that’s certainly an easy route, but as I mentioned earlier, if I can make it, I do.
I confess that when I have leftovers, I eat it with a spoon like it’s pudding. You know, this stuff might as well be pumpkin pudding. So, don’t jump on the guilt train. Go ahead, eat it with a spoon. I’m not judging you… unless you judge me first.
After creating the whipped topping, combine all the other ingredients, then fold in the whipped topping. This will keep it light and airy for a bit if you’re using it right away.
I like to use this filling in cupcakes in my Fall themed cakes, in between layers of cakes, on graham crackers, on a spoon, and as a pretzel dip (I love sweet and salty). I would like to hear and see how you are using it. Please comment below and let me know.
If you liked this recipe consider checking out this pumpkin muffin recipe.
Pumpkin Cream Filling
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp ground cinnamon
- 1 cup canned pumpkin
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- 8 oz cream cheese
- In a chilled mixing bowl, combine the heavy whipping cream, and the powdered sugar. Beat on high (with a whisk attachment, if available) until peaks form and the mixture is thick and whipped. Set aside. (If you prefer, skip this step and use a ready-made whipped topping).
- Grab a separate bowl, combine the softened cream cheese, canned pumpkin, vanilla, cinnamon, and nutmeg. Mix on medium speed until combined.
- Fold the whipped topping into the pumpkin mixture and serve as a spread, or as a cake or cupcake filling.
Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.