Dessertscoleycooks
Pumpkin Spice Cannoli
This easy recipe for pumpkin cannoli is a fun seasonal twist on the classic Italian treat! The smooth, creamy filling perfectly spiced with a hint of pumpkin that plays beautifully with the crisp cannoli shells and crunchy toppings. They’re festive, easy to make and a huge hit at Thanksgiving and other fall gatherings!
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- strainer
- spatula
📝 Preparation Steps
1
Place the ricotta and pumpkin in a fine mesh strainer lined with cheesecloth or paper towels and set over a bowl. Let drain in the refrigerator for about ⏱️ 1 hour, or overnight, to remove excess moisture.
2
Add the drained ricotta and pumpkin, mascarpone and powdered sugar to a medium bowl, then use an electric mixer to beat everything together until combined.
3
Add the cinnamon, ginger, nutmeg, cloves, salt and vanilla, then continue mixing, scraping down the sides occasionally, until smooth, thick, and creamy, about ⏱️ 3-4 minutes.
salt1 pinch
4
Use a rubber spatula to transfer the filling to a pastry bag or large zip-top bag and refrigerate for at least ⏱️ 30 minutes to firm up before piping.
5
Snip off the tip of the pastry bag and carefully pipe the filling into each side of the cannoli shell, working from the center out.
6
Place your chosen toppings in a shallow bowl. Dip each end of the filled cannoli into the toppings so they stick to the exposed filling.
7
Dust lightly with powdered sugar and serve immediately.
Nutrition Facts
calories
306 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
41 mg
protein Content
7 g
cholesterol Content
35 mg
carbohydrate Content
26 g
saturated Fat Content
10 g
unsaturated Fat Content
1.1 g
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