I needed to bring a pumpkin dessert to a baby shower with a pumpkin theme, so I created this recipe for pumpkin cannoli, which was a tremendous success.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
Ingredients
- 1 cup confectioners’ sugar
- ¾ cup canned pumpkin
- 4 ounces mascarpone cheese
- ½ cup ricotta cheese
- ¼ cup instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- ½ cup heavy whipping cream
- 12 large cannoli shells
- 1 tablespoon sprinkles, or as desired
- 1 teaspoon confectioners’ sugar for dusting
Instructions
- Stir 1 cup confectioners’ sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
- Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners’ sugar.
- You can add more vanilla pudding mix until you reach the desired consistency.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 115 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for Thanksgiving, and they were delicious! I made my own cannoli shells in an air fryer instead of using store-bought ones, drained the ricotta cheese overnight before making the filling, and used mini chocolate chips on the ends. We had some leftovers since I doubled the recipe, but they still taste great even after a few days in the fridge (the shell just gets soft, as expected). I definitely plan on making these again!
I didn’t have the tool to make the cannoli shells so I made this with sugar cones dipped in chocolate. Perfect and easy
They were way beyond expectation. Really great – however I made them in the small shells not large – you get about 30 small
The cannoli filling is fantastic! I made it exactly as written and added it to store-bought shells from a local Italian food store. Honestly, I think I would rather eat it as a dip with cannoli shell chips so I could put more filling on it!
SOOOOOOOOOOOOO goood
WOW!!! Yummy! Prepared exactly as directed and it was a huge hit at thanksgiving. Thank you!!!
Turned out better than I thought it would have. The pumpkin wasn’t over powering and it was less sweat than a regular cannoli , which is a good thing.
Sounds very nice. I want to know if can substitute arrowroot powder, or anything else, for the instant vanilla pudding in the recipe and in what amount? Also, can the filling be frozen? Thanks.
I, too, decided not to get pre-made shells. I considered getting some tubes and making them, but I was already making rosettes and the batter/process is similar, so I made timbale shells instead. But this filling is heavenly and the treats were a big time hit at Christmas dinner!
it was amazing.
This was amazing my mom got sterp so i made her this it tastes great!!!
I added more spices to this recipe. Cinnamon, nutmeg, clove….all the same ones I put in my pumpkin pie. Then, they were amazing! Don’t fill the shells with pastry cream until they are ready to be eaten, or else they turn soggy.
A Pprkaklpmj
Took these to an early Thanksgiving Social and they were a big hit!!! Will certainly be making them again. Didn’t change a thing.
Awesome recipe! I bought pre-made shells at an Italian bakery and followed recipe exactly except I added an extra tsp of pumpkin pie spice (which I made myself). Also sprinkled tiny chocolate chips on the ends after filling. These turned out delicious!
The cannolis were tasty but I dislike a recipe which uses part of a box of pudding, part of a can of pumpkin, part of the smallest container of ricotta you can get and part of a container of muscarpone. You would have to triple the recipe to use all of the ingredients. Unfortunate.
Came out awesome and delicious! Followed the recipe exactly and it came out perfectly.
I paired it with graham crackers and we ate it as a dip instead of in canolli shells. We had a hard time finding the pre made shells.
Wow, made this tonight. It is the best pumpkin cannoli I’ve ever tasted. I’m bringing to a party tomorrow, but hubs and I couldn’t resist tasting this evening. I didn’t change a thing, no need to (unless making my own pumpkin spice could be counted). I have made filling following traditional recipes, but the addition of mascarpone and whipped cream make this recipe a ten star. I will use it without pumpkin, but adding traditional mini chips, etc. in the future.
I was looking for something different to serve as dessert on Thanksgiving, in place of the pumpkin pies. I found this recipe and did a test run over the weekend for some dinner guests and the results were awesome! The consistency of the filling was light with just the right amount of pumpkin pie spice to compliment the pumpkin flavor. I thought I would try filling them the night before and admittedly the shells were slightly soft, but still good. If you have the time, I would recommend filling them the same day as you’ll be serving them, otherwise the night before still produces a delicious dessert.
I can’t truly rate this as written because I could not find pre-made cannoli shells anywhere and didn’t have time to make or order them. However, I substituted puff pastry cups instead, and they were amazing! This filling is absolutely fantastic. I’m brainstorming other ways to use it!