Pumpkin Cannoli Recipe
Cannolis are one of the best desserts to ever grace our world. The crunchy outer shell and creamy filling makes the perfect combination of textures, plus their luxurious sweetness always leaves you wanting more. Also, the ability to customize the filling flavor makes them as versatile as they are delicious. So, if you've been feeling the need to make everything fall-themed lately (don't worry, you're not alone), we've got the cannoli recipe for you.
Enter: the pumpkin cannoli. Recipe developer Michelle Morey created this easy pumpkin cannoli recipe, which strikes the perfect balance between deliciousness and festiveness. "Cannolis are one of my favorite desserts," Morey explains of her inspiration behind the dish. "And like most people, I love pumpkin spice this time of year — so having a marriage of the two is perfection." As an added bonus, her recipe is both easy and delicious, utilizing store-bought cannoli shells and a filling you can make up to three days in advance. What's not to love?
Gather the ingredients to make pumpkin cannolis
Before you can get started on your pumpkin cannolis, you will need to gather your ingredients. For this recipe, you will need whole milk ricotta cheese, canned pumpkin puree, mascarpone cheese, powdered sugar, pumpkin pie spice, vanilla, 10 large, store-bought cannoli shells, and some mini chocolate chips for garnish. That's it! Thanks to the ricotta and mascarpone cheeses, this recipe incorporates some classic cannoli flavors, while adding a wonderfully festive touch with the pumpkin.
Combine the pumpkin and ricotta
Now that you've gathered your ingredients, you can get started on the pumpkin cannoli filling. To begin this process, combine the pumpkin puree and ricotta in a mixing bowl, stirring until incorporated. The next few steps of this recipe will involve draining the excess moisture from the ricotta and the pumpkin puree, which is essential as it "will prevent our cannoli filling from becoming runny," according to Morey. "The cannoli filling will stay put inside the cannoli shell and provide a pleasant texture," she further explains.
Drain the pumpkin mixture
To drain the moisture from the pumpkin and ricotta, place a strainer into a bowl, then layer three sheets of cheesecloth in the strainer. Pour the pumpkin mixture in and grab the ends of the cheesecloth, enclosing the mixture, and give the bundle a few gentle squeezes — this should allow quite a bit of moisture to squeeze out into the bowl. Return the bundle to the strainer, then place a plate on top, and finally weigh it down with some heavy soup cans. Put the whole bundle, cans and all, into the fridge for 12 to 24 hours, allowing all of the moisture to fully drain from the pumpkin and ricotta mixture.
Make the cannoli filling
Now it's time to make the cannoli filling, and to do so, start by beating the mascarpone in a medium-sized bowl with a hand mixer. Once you have loosened up the mascarpone, you can start adding the other ingredients. Remove the drained ricotta and pumpkin from the fridge, and transfer the mixture from the cheesecloth to the mixing bowl with the mascarpone — it should be dry enough to pick up with your hands. Next, add in the powdered sugar, pumpkin pie spice, and vanilla. Mix with a hand mixer on low until the sugar is almost fully incorporated, then turn the mixer up to medium to medium-high speed to finish mixing fully. The change in speed should also help prevent over-mixing the filling.
Pipe and serve your pumpkin cannolis
You're almost ready to enjoy these delicious pumpkin cannolis! Transfer the pumpkin filling into a piping bag and squeeze it into the cannoli shells. Add mini chocolate chips to the end, and feel free to sprinkle some powdered sugar on to your liking. Once you're done decorating, these pretty little treats are ready to serve!
If you aren't serving them immediately, pop them back into the fridge until show time. Just remember not to fill the shells too far in advance, as the filling can sit in the fridge on its own for a few days ahead of time, but sitting too long in the shells might make for a soggy cannoli. These pumpkin cannolis have all of the flavor of the traditional treat with an added fall twist — it doesn't get much more delicious (or festive) than that!
- 1 cup pumpkin puree
- 1 cup whole milk ricotta cheese
- 1 (8 ounces) container mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 10 large cannoli shells, store-bought
- mini chocolate chips for garnish
- Place the pumpkin puree and ricotta in a large mixing bowl, then stir until combined.
- Place a strainer into a bowl, then layer three sheets of cheesecloth into the strainer. Place the pumpkin and ricotta mixture in the cheesecloth. Pull up and twist the ends of the cheesecloth tight, to enclose the ricotta and pumpkin.
- Give the bundle a couple of squeezes to get a good amount of liquid out into the bowl.
- Return the cheesecloth with the pumpkin and ricotta back to the strainer. Place a heavy plate on top of the cheesecloth bundle and weigh it down with heavy soup cans. Place the whole kit in the fridge and allow it to drain overnight (12 to 24 hours).
- The next day, add the mascarpone cheese to a medium-sized mixing bowl.
- With a hand mixer, beat the mascarpone lightly on medium speed to loosen it up for the other ingredients.
- Remove the drained ricotta and pumpkin from the fridge. Remove the mixture from the cheesecloth as well, and it should be dry enough to pick up.
- Add the pumpkin mixture to the mascarpone, along with the powdered sugar, pumpkin pie spice, and vanilla.
- Mix with a hand mixer on low until the sugar is almost fully incorporated, then turn the mixer up to medium to medium-high speed to finish mixing fully.
- Transfer the mixture into a piping bag and pipe the filling into the prepared cannoli shells. Garnish the ends of the cannolis with mini chocolate chips and add an additional sprinkling of powdered sugar if desired.
- Serve immediately, or keep refrigerated until serving.
| Calories per Serving | 989 |
| Total Fat | 62.9 g |
| Saturated Fat | 14.2 g |
| Trans Fat | 0.0 |
| Cholesterol | 37.6 mg |
| Total Carbohydrates | 94.2 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 13.4 g |
| Sodium | 1,127.7 mg |
| Protein | 11.3 g |
