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Holy Pumpkin Cannoli

FallItalianVegetarian

Time: 20 minutes

Yield: 12 servings

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About

Let's be honest, Autumn is really a season-long experiment to see where we can all add in more pumpkin flavor. Well, consider this experiment a success! Holy Pumpkin Cannoli adds pumpkin and pumpkin spices to the traditional tangy and creamy ricotta and mascarpone filling of a cannoli, bringing that fall wonder to each bite! Of course, no cannoli is complete without that crispy shell, the dusting of confectioners' sugar, or some chocolatey decorations at the ends, and Holy Pumpkin Cannoli does all of that, too! Another wonderful pumpkin dessert for the season!

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Ingredients

  • 1 cup confectioners' sugar, plus more, to taste, for topping
  • 3/4 cup canned pumpkin
  • 4 ounces mascarpone cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy whipping cream
  • 12 large cannoli shells
  • sprinkles, to taste, of your choice, for garnish

Directions

Step 1 -In a bowl, add 1 cup of the confectioners' sugar, the pumpkin, the mascarpone cheese, the ricotta cheese, the pudding mix, and the pumpkin pie spice and stir until smooth and combined.

Step 2 -In a separate, chilled bowl, add the cream and beat it with an electric mixer until stiff peaks form.

Step 3 -Fold the whipped cream into the pumpkin mixture.

Step 4 -Spoon the pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner of the bag for pipping.

Step 5 -Pipe the pumpkin mixture into each of the cannoli shells.

Step 6 -Serve garnished with the sprinkles on the ends and topped with the extra confectioners' sugar.

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