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Pumpkin Cannoli #PumpkinWeek

These aren't your traditional cannoli — pumpkin cannoli combines mascarpone, pumpkin and spices for an easy yet impressive no-bake dessert.

These aren't your traditional cannoli — pumpkin cannoli combines mascarpone, pumpkin and spices for an easy yet impressive no-bake dessert. #PumpkinWeek

#PumpkinWeek is here again and we can't be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations — from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

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My first recipe is a pumpkin-flavored cannoli. Obviously, these are not traditional Italian cannoli. I'm not a fan of ricotta cheese, so in its place, I use mascarpone. Mascarpone is very similar in texture to cream cheese, but has a much milder flavor and lower sodium levels. Since mascarpone is so mild in flavor, it doesn't compete with the pumpkin. Add in some heavy cream, sugar, cinnamon and nutmeg, and you have a decadent filling.

These aren't your traditional cannoli — pumpkin cannoli combines mascarpone, pumpkin and spices for an easy yet impressive no-bake dessert. #PumpkinWeek

For this recipe, I used store-bought cannoli shells. I purchased mine at Wegman's, and I've also seen them at ShopRite, if you live in the Mid-Atlantic area. They are also available online, in both "standard" (5 to 6 inches) and "mini" (about 3 ½ inches). I used standard sized cannoli shells for this recipe. You can use mini, you'll just need approximately double the number of shells.

Using store-bought shells, this is a really easy yet impressive recipe — no baking required! The shells can also be filled and garnished with mini chocolate chips in advance and stored in the refrigerator, making them a very easy party or holiday dessert. Dust with confectioners sugar just before serving for a pretty presentation.

These aren't your traditional cannoli — pumpkin cannoli combines mascarpone, pumpkin and spices for an easy yet impressive no-bake dessert. #PumpkinWeek

Pumpkin Cannoli

Pumpkin Cannoli

Yield: 12 cannoli
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 cup mascarpone cheese, 8 oz
  • ¾ cup pumpkin puree, 7 ⅛ oz
  • 1 cup heavy whipping cream
  • ½ cup sugar
  • 1 tbsp vanilla extract or vanilla bean paste
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 12 cannoli shells
  • 1 cup mini chocolate chips
  • ½ cup confectioners sugar

Instructions

  1. Place the mascarpone and pumpkin puree in the bowl of a stand mixer and beat together with the paddle attachment on medium speed.
  2. Add the remaining ingredients (heavy cream through nutmeg) and beat on medium speed until well-blended and thick.
  3. Scrape the filling into a piping bag fitted with an open star tip. Pipe the filling into the cannoli shells.
  4. Dip both ends of each cannoli in the mini chocolate chips, then sift the confectioners sugar over the cannoli.

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An original recipe by The Redhead Baker

These aren't your traditional cannoli — pumpkin cannoli combines mascarpone, pumpkin and spices for an easy yet impressive no-bake dessert. #PumpkinWeek

#PumpkinWeek Day 1 Recipes:

These aren't your traditional cannoli — pumpkin cannoli combines mascarpone, pumpkin and spices for an easy yet impressive no-bake dessert. #PumpkinWeek
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The Great Big List of Pumpkin Desserts • Sarahs Bake Studio

Thursday 12th of October 2017

[…] Cake with Butter Pecan Frosting from The First Year Pumpkin Cannoli from The Redhead Baker Pumpkin Carrot Cake with Cream Cheese Frosting from Celebrating Sweets […]

Sandra Conroy

Monday 27th of March 2017

I don't think I will be able to get cannoli shells where I live but I would love to be able to make these. I am also not a fan of ricotta cheese.

Frankie

Friday 16th of September 2016

Great recipe...needs more pumpkin and probably half the vanilla and sugar and the pumpkin spice blend of spices but other than that,tasty recipe

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Sunday 11th of September 2016

[…] Pumpkin Cannoli from The Redhead Baker. […]

claudia

Thursday 1st of October 2015

Brilliant idea shared everywhere this is a keeper!

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