My other half and I married in the autumn several years ago. 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. I'm sure my husband was happy about that on our wedding day (but not until then). I'll have to share the story about the bears in our trash can. Any who, 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 (recipe to come...at some point). I received quite a few compliments on this whenever I make it, but feel free to add your own twist.
Since I rambled and raved on about the cake, I'll share a not-so-great picture of the final cake. I'm not sharing the photo of the filling all over my face. Use your imagination.
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 a big 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 comes in tubs...that's certainly an easy route, but like I mentioned earlier, if I can make it, I do....dammit...Janet (Rocky Horror Picture Show, reference for the ill-informed).
Umm, that dripping pumpkin cream filling...is a wee weakness of mine. I confess that when I have left overs (and the other times when I do not), I eat it with a spoon like it's pudding. You know, this shyte 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.
I digress, 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. Otherwise, after it's sat in the fridge for a while, the airy texture deflates, and it looks like pudding...again, pudding is OKAY.
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 really like to hear and see how you are using it. Please comment below and let me know or share an image via social media and tag me in it! (all my social info is in the footer).
p.s. 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.
Pumpkin Cream Filling
- 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).
- In 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.
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