Pumpkin Cannoli Recipe
Introduction
These Pumpkin Cannoli combine the creamy sweetness of pumpkin-spiced filling with the crisp texture of traditional cannoli shells. Perfect for autumn gatherings or a festive dessert, they’re easy to make and delightfully indulgent.
Ingredients
- 1 1/2 cups heavy whipping cream
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar plus more for garnish
- 1/2 cup canned pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 large cannoli shells
Instructions
- Step 1: Add the heavy whipping cream to a mixer bowl and beat at medium-high speed until stiff peaks form. Pour the whipped cream into another bowl and set aside.
- Step 2: In the mixer bowl, combine the softened cream cheese, pumpkin puree, 1 cup powdered sugar, pumpkin pie spice, and vanilla extract. Beat at medium speed until the mixture is fluffy, about 2 minutes.
- Step 3: Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Step 4: Cover the filling and refrigerate for 2 hours to let flavors meld and the filling firm up.
- Step 5: Transfer the pumpkin filling to a piping bag. Fill each cannoli shell by piping the filling in from both ends to ensure they are completely filled.
- Step 6: Dust the filled cannoli with additional powdered sugar just before serving for a festive touch.
Tips & Variations
- For an extra crunch, gently fold in some mini chocolate chips or crushed pistachios into the filling before piping.
- If you prefer, use mascarpone cheese instead of cream cheese for a lighter texture.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
Storage
Store filled cannoli in the refrigerator and consume within 24 hours for the best texture, as the shells may become soggy over time. If you want to prepare ahead, keep filling and shells separate and assemble just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, the filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator.
What can I use if I don’t have pumpkin pie spice?
You can substitute with a mix of cinnamon, nutmeg, ginger, and cloves to taste, or simply use cinnamon alone for a milder pumpkin flavor.
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Pumpkin Cannoli Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Delight in the creamy, spiced flavors of fall with these Pumpkin Cannoli. Crisp cannoli shells are filled with a luscious pumpkin-spiced cream cheese filling, perfectly balanced with sweet powdered sugar and aromatic pumpkin pie spice, making them an irresistible seasonal treat.
Ingredients
Filling
- 1 1/2 cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, plus more for garnish
- 1/2 cup canned pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
Shells
- 12 large cannoli shells
Instructions
- Whip the Cream: Add the heavy whipping cream to a mixer bowl and beat on medium-high speed until stiff peaks form. Transfer the whipped cream into another bowl and set aside to keep it light and airy.
- Prepare Pumpkin Mixture: In the mixer bowl, combine the softened cream cheese, pumpkin puree, 1 cup powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed for about 2 minutes until the mixture is fluffy and well blended.
- Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin mixture to maintain the light texture and create a smooth, creamy filling.
- Chill the Filling: Cover the bowl with plastic wrap or a lid and refrigerate for 2 hours to allow the flavors to meld and the filling to firm up slightly.
- Fill the Cannoli Shells: Transfer the chilled pumpkin filling into a piping bag. Pipe the filling evenly into each cannoli shell from both ends to ensure a complete and generous filling.
- Garnish and Serve: Dust the filled cannoli shells with additional powdered sugar just before serving to add a beautiful finish and extra sweetness. Enjoy immediately for best texture and flavor.
Notes
- For best results, use well-chilled heavy cream and cream cheese to help the filling hold its structure.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and cloves if unavailable.
- Fill the cannoli shells just before serving to prevent them from becoming soggy.
- This recipe serves 12 cannoli, perfect for gatherings or as a festive dessert.
- To make it gluten free, substitute cannoli shells with gluten-free versions if available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Keywords: Pumpkin Cannoli, Pumpkin Dessert, Fall Recipes, Italian Desserts, Cream Cheese Filling, No-Bake Cannoli
