Here's a Paleo recipe for pumpkin cinnamon whipped cream. Use store-bought or fresh cream, pumpkin puree and spice to make a healthy topping for any holiday treat.
Place bowl and mixer whisk attachment into the freezer for 20 minutes.
Place cream into mixing bowl and attach the collar to your bowl, if you have one, to protect from splashes. Whip with whisk attachment on the highest setting.
Check the cream as it whips. The cream will begin to thicken after several minutes. Do NOT leave it unattended. Whipped cream can turn to butter very quickly, so keep an eye on it. This process can take from two to 10 minutes.
As soon as the cream starts to set up, stop to add the pumpkin, maple syrup and cinnamon.
Turn the mixer back on to high and finish whipping until stiff peaks form.
If you want to make the pumpkin whipped cream last a bit longer in the fridge, add the cream of Tartar. A two cup batch of cream turns into about a 3-4 cup finished product. My family of seven can easily wipe out that much in one sitting, so I don't usually have any leftovers.