Pumpkin Cannoli's for Italian Thanksgiving
Pumpkin Cannoli - is an easy homemade cannoli. The pumpkin cream filling for our Italian Thanksgiving dessert is a perfect end to a great meal.
Yield: 4 people
Calories: 221kcal
Equipment
- Electric Mixer
Materials
- 8 oz Ricotta cheese drained if needed
- 4 oz Mascarpone cheese cream cheese sub
- 1 cup powdered sugar
- 1 cup unsweetened canned pumpkin
- 2 tsp vanilla extract
- 1 tsp fresh orange zest
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- 12 large cannoli shells
- 1/4 cup powdered sugar Topping
- 1 tsp pumpkin pie spice Topping
- mini chocolate chips Topping
Instructions
- Place ricotta, mascarpone, pumpkin, and powdered sugar in a large mixing bowl.
- With an electric mixer, mix until smooth and well combined.
- Add the vanilla, orange zest, pump pie spice, & salt until combined.
- Fold in mini chocolate chips.
- Using a pastry bag or sealable bag with a corner cut, fill cannoli shells with pumpkin filling.
- You will need 3-4 tbsp for large cannoli shells.
- Dust over the tops of each cannoli with powdered sugar and pumpkin pie spice
- Sprinkle ends with mini chips
- Serve immediately or refrigerate until ready to serve.
- For best results serve these soon after filling because the cannoli shells will begin to soften.
Video
Nutrition
Serving: 1Cannoli | Calories: 221kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 48mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1809IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 4mg