Heavenly Pumpkin Cannoli Recipe You’ll Crave Forever
Creamy, spiced pumpkin cannoli perfect for fall desserts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 cannoli 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 store-bought cannoli shells (or homemade)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups ricotta cheese (well drained)
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional, for garnish)
Instructions
- Make the creamy pumpkin filling by mixing pumpkin puree, ricotta, mascarpone, powdered sugar, vanilla, pumpkin pie spice, and cinnamon until smooth.
- Chill the mixture for at least 30 minutes to enhance flavors and texture.
- Fill cannoli shells using a piping bag or ziplock bag with the tip cut off.
- Dust with powdered sugar and sprinkle with mini chocolate chips or chopped nuts.
- Serve immediately for the best crunch.
Notes
- Use well-drained ricotta for a thicker filling.
- For a quicker option, use store-bought cannoli shells.
- Best served fresh to maintain shell crispiness.
Nutrition
- Serving Size: 1 cannoli
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg