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 mins
Chilling Time 1 day d
Total Time 1 day d 20 minutes mins
- 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
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.
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Ricotta Prep: Draining the ricotta is essential for achieving a thick filling that won’t leak or make the shells soggy.
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Shell Options: Store-bought cannoli shells save time, but if you want a homemade touch, you can fry or bake your own shells.
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Flavor Boosts: Try dipping the ends of the filled cannoli in mini chocolate chips, crushed pecans, or candied ginger for extra flair.
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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.
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Make It Lighter: For a softer sweetness, reduce the powdered sugar slightly or replace part of it with honey.