Ingredients
For the filling:
• 1 cup ricotta cheese, drained (or dairy-free alternative)
• ¼ cup powdered sugar or erythritol
• ½ tsp vanilla extract
• 2 tbsp pumpkin puree (unsweetened)
• ½ tsp pumpkin pie spice
• Optional: 1–2 tbsp heavy cream or almond milk for creaminess
For assembly:
• 8–10 store-bought or homemade cannoli shells
• 2 tbsp mini chocolate chips (traditional in cannoli)
• 1 tbsp chopped pistachios or pecans
• Powdered sugar (for dusting)
• Optional: orange zest for brightness
Instructions
- Make the filling: In a bowl, beat ricotta until smooth. Add powdered sugar, vanilla, pumpkin puree, and pumpkin pie spice. Mix until creamy and well blended. Add cream if needed for a pipeable texture. Fold in chocolate chips.
- Transfer mixture to a piping bag fitted with a star tip (or zip-top bag with corner snipped).
- Pipe filling into both ends of each cannoli shell—don’t overfill!
- Dip the filled ends into chopped pistachios or pecans for crunch.
- Lightly dust with powdered sugar and a pinch of orange zest for a festive touch.
- Serve immediately so shells stay crisp—or fill just before serving.
✨ Perfect for holiday parties, Thanksgiving dessert trays, or a gourmet autumn treat!
💡 Tip: Make your own shells if you’re feeling adventurous—flour, sugar, butter, wine, and cinnamon rolled thin and fried into tubes!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins (if using pre-made shells) , Total Time : 15 mins , Servings : 8–10 cannoli , Calories : 110 , Net Carbs: 10g , Fats: 7g , Protein: 5g