Pumpkin Cannoli

These aren’t your regular cannoli pumpkin cannoli. Mascarpone, pumpkin, and spices for a luxurious yet powerful no-bake dessert. PumpkinWeek is here, and we can’t be more enthusiastic. Received by Terri from Love and Confections, 19 Bloggers will be giving 65 pumpkin-filled ingredients over the week. Be sure to return every day to see all the good works—cakes, cocktails, breakfast cooked goods, savoury pasta and stews, and gluten-free ingredients too. You can also find these great methods and more on Love and Confections’ PumpkinWeek Pinterest Board. My first procedure is pumpkin-flavoured cannoli. These are not common Italian cannoli. I’m not a supporter of ricotta cheese, so in its position, I use mascarpone. Mascarpone is very comparable to cream cheese but has a much more delicate taste and lower sodium levels. Since mascarpone is so fragile in taste, it doesn’t fight with the pumpkin.

Add in some thick cream, sugar, cinnamon, and nutmeg, and you have a decadent filling. For this procedure, I used store-bought cannoli shells. I bought mine at Wegman’s, and I’ve also viewed them at ShopRite if you exist in the Mid-Atlantic area. They are also possible online, in both “standard” (5 to 6 inches) and “mini” (about 3 1/2 inches). I used conventional sized cannoli shells for this procedure. You also can use a mini. You’ll need almost double the number of tanks. Using store-bought shells, this is a straightforward yet active ingredient no baking needed! The tanks can also be packed and decorated with mini chocolate chips and saved in the fridge, making them a single party or festival dessert.

INGREDIENTS

• 1 cup confectioners’ sugar
• ¾ cup canned pumpkin
• 4 ounces mascarpone cheese
• ½ cup ricotta cheese
• ¼ cup instant vanilla pudding mix
• One teaspoon pumpkin pie spice
• ½ cup heavy whipping cream
• 12 large cannoli shells
• One tablespoon sprinkles, or as desired
• One teaspoon confectioners’ sugar for dusting

INSTRUCTIONS

• Stir confectioners’ sugar, pumpkin puree, mascarpone cheese, ricotta cheese, vanilla pudding mix, and pumpkin pie spice together in a bowl
• Beat whip cream in a chilled bowl and add it into pumpkin mixture.
• Place pumpkin mixture into a plastic bag and cut the corner of the pack.
• Pipe this pumpkin mixture into each cannoli shell.
• Finally, garnish ends with sprinkles and confectioners’ sugar.

Have a good day