Pumpkin Chocolate Chip Cannoli

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Pumpkin Chocolate Chip Cannoli

How about switching up a classic cannoli with some perfectly spiced pumpkin flavor?

Pumpkin Chocolate Chip Cannoli.

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Trust me—You’ll want to try these.

You may even want to serve them as a unique addition to your Thanksgiving dessert spread. pumpkincannoli1

I’ve been obsessed with cannoli’s since our trip to Italy.  It was never a fan of this particular sweet treat before, but they looked so pretty sitting in those glass cases in Tuscany that I couldn’t resist.pumpkincannoli2

Turns out, I just had no idea how amazing they are.  Sweet ricotta has changed thinking about what makes a good dessert.pumpkincannoli3

These are reminiscent of those delightful Italian treats, but have just enough taste of fall to fit perfectly into the season.

I hope you enjoy!

Pumpkin Chocolate Chip Cannoli

Makes 8 Cannoli

Ingredients:

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15 ounces Whole Milk Ricotta (I don’t buy the fat free stuff for this!)

1 cup pumpkin puree

¾ cup confectioners’ sugar

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

½ cup chocolate chips, divided

8 Premade Cannoli Shells (available in International food isle , Bake good isle or most bakeries)

Directions:

1. Mix all ricotta, pumpkin, sugar, pumpkin pie spice, cinnamon in a bowl and mix well until fluffy.  Then fold in half of the remaining chocolate chips.

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2. Put the ricotta mixture into a zip lock bag and seal.  Cut off the corner (about ½ inch) of the bag to create your own piping tool.

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3. Pipe the mixture into the Cannoli shells.   Fill each side to the middle.  Make sure you fill the middle of the shells entirely!

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4. Put the remaining chocolate chips on the ends of the finished cannoli.

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By | 2017-08-15T14:04:28-04:00 November 6th, 2013|Dessert, Food, Recipes|1 Comment

One Comment

  1. […] Pumpkin Chocolate Chip Cannoli […]

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