Pumpkin Spice Cannoli
These Pumpkin Spice Cannoli are packed with pumpkin and your favorite Fall spices. They're a great treat for a cool Autumn evening!
Servings: 12 servings
Calories: 251kcal
Ingredients
For the Filling
- 1 15-oz. container ricotta cheese
- ¾ cup canned pumpkin puree Note: not pumpkin pie filling
- 1 cup powdered sugar
- 1½ tsp pumpkin pie spice see note
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
For the Cannoli
- 12 full-sized or 24 mini cannoli shells (see note)
- ¼ cup mini chocolate chips
- ¼ cup fall-colored sprinkles
- powdered sugar for dusting tops
Instructions
For the Filling
- Using a medium mixing bowl, whisk the ricotta and pumpkin puree together until smooth.
- Add powdered sugar, pumpkin pie spice and vanilla extract; mix until well combined.
- Using a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture.
- Cover and refrigerate for at least 1 hour.
For the Cannoli
- Using a pastry bag with no tip, fill each cannoli shell with the pumpkin filling.
- Place mini chocolate chips and sprinkles in a shallow bowl. Dip each end of the cannoli into mixture. Dust tops of cannoli shells with powdered sugar.
- Serve immediately. (Cannoli shells will soften once filled, so plan on filling the shells as close to serving as possible.)
Notes
If you don’t have any pumpkin pie spice in the pantry, you can use ¾ tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg and a generous pinch of ground allspice.
Nutrition
Calories: 251kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 37mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2696IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 4mg
