Description
A pumpkin cannoli is a delightful variation of the classic Italian dessert, cannoli. Typically, cannoli are crispy fried tubes of dough filled with sweetened ricotta cheese. The twist in this recipe is the addition of creamy pumpkin puree, making it the perfect treat for the fall season. The pumpkin filling is rich and velvety, spiced with cinnamon, nutmeg, and a hint of ginger, while the cannoli shell remains crispy, making each bite a perfect balance of textures.
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, cold and cubed
- 1 large egg
- 1/2 cup white wine (or milk)
- Vegetable oil for frying
For the Pumpkin Filling:
- 2 cups ricotta cheese, drained
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
- 1/2 cup mini chocolate chips (optional)
For Garnish:
- Powdered sugar for dusting
- Chopped pistachios or candied orange peel
- Mini chocolate chips
Instructions
Making the Shells:
- Prepare the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Form the dough: Beat the egg and wine together, then add to flour mixture. Mix until a dough forms. Knead on floured surface for 2-3 minutes until smooth.
- Rest the dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll and cut: Roll dough very thin (about 1/8 inch). Cut into 4-inch circles.
- Shape: Wrap each circle around a cannoli tube, sealing edges with a little water.
- Fry: Heat oil to 375°F (190°C). Fry shells until golden brown, about 2-3 minutes. Remove tubes while warm and cool completely.
Making the Filling:
- Drain ricotta: Place ricotta in a fine-mesh strainer for 30 minutes to remove excess moisture.
- Mix filling: In a large bowl, combine drained ricotta, pumpkin puree, powdered sugar, vanilla, and all spices. Mix until smooth and creamy.
- Add extras: Fold in mini chocolate chips if using.
- Chill: Refrigerate filling for at least 1 hour before using.
Assembly:
- Fill shells: Using a piping bag or spoon, fill cannoli shells from both ends just before serving.
- Garnish: Dip ends in chopped pistachios or mini chocolate chips.
- Dust: Lightly dust with powdered sugar.
Notes
These Pumpkin Cannoli are the perfect twist on a classic Italian dessert—ideal for fall gatherings, Halloween, or Thanksgiving. For an extra touch, try dipping the ends in crushed pistachios or mini chocolate chips. Don’t forget to chill the filling before piping for the best texture!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Pumpkin Cannoli Recipe