Pumpkin Cannoli, an easy homemade pumpkin cannoli cream filling for a fall version of the cannoli.
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Yield 24 large cannoli
Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling. Depending on size of cannoli shells you'll need roughly 3-4 Tablespoons of filling for large shells and about half that for smaller shells.
In a small bowl mix together the 1/4 cup powdered sugar and 1 teaspoon pumpkin pie spice. Dust over tops of each cannoli. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired.
Serve immediately or refrigerate until ready to serve.
SNAPPY TIPS: I suggest using full-fat ricotta and mascarpone cheese to make a thicker creamier dip. If your cheese has any liquid, be sure to drain. Be sure to use unsweetened pumpkin and NOT pumpkin pie filling. For best results serve these soon after filling or just know that the cannoli shells will begin to soften.
SNAPPY SUBSTITUTIONS: Instead of mascarpone, you could substitute cream cheese.