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Pumpkin Cannoli

Crisp cannoli shells filled with a silky pumpkin-ricotta cream — this seasonal twist on the classic Italian dessert brings fall flavors to the table in the most delightful way. Lightly spiced, creamy, and perfectly sweet, these Pumpkin Cannoli are a treat worth savoring.
Prep Time 20 minutes
Chilling Time 1 day
Total Time 1 day 20 minutes
Servings 10

Ingredients
  

  • 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

  • Ricotta Prep: Draining the ricotta is essential for achieving a thick filling that won’t leak or make the shells soggy.
  • Shell Options: Store-bought cannoli shells save time, but if you want a homemade touch, you can fry or bake your own shells.
  • Flavor Boosts: Try dipping the ends of the filled cannoli in mini chocolate chips, crushed pecans, or candied ginger for extra flair.
  • Storage: Keep unfilled shells at room temperature in an airtight container. The filling can be refrigerated in a covered bowl for up to 3 days. Once filled, cannoli are best enjoyed the same day.
  • Make It Lighter: For a softer sweetness, reduce the powdered sugar slightly or replace part of it with honey.