Pumpkin Cannoli
A creamy and delightful fall dessert made with a pumpkin filling, served in crispy cannoli shells.
- Prep Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 10 minutes
- Yield: 8 to 10 cannoli 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups whole milk ricotta cheese, well-drained overnight
- 1 cup pumpkin puree, not pumpkin pie filling
- ¾ cup powdered sugar, sifted
- 1 teaspoon pumpkin pie spice
- 8 to 10 cannoli shells, crisp and ready to fill
Instructions
- Drain the ricotta: Place ricotta cheese in a fine mesh strainer lined with cheesecloth. Set over a bowl, cover, and refrigerate for 24 hours to remove excess moisture. This step ensures a creamy yet stable filling.
- Make the filling: In a large mixing bowl, combine the drained ricotta, pumpkin puree, powdered sugar, and pumpkin pie spice. Stir gently with a spatula until smooth and fully combined. Avoid overmixing to keep the texture light.
- Pipe into shells: Transfer the filling into a piping bag fitted with a large round or star tip. Pipe the mixture into both ends of each cannoli shell, filling completely.
- Serve: For best results, fill cannoli shells 2–4 hours before serving to prevent softening. Dust lightly with extra powdered sugar if desired.
Notes
- Allow the ricotta to drain properly to achieve the right texture for the filling.
- Avoid using pumpkin pie filling as it contains added sugars and spices.
- Fill the cannoli shells just before serving for optimal crispiness.
Nutrition
- Serving Size: 1 cannoli
- Calories: 180
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg