Pumpkin Cannoli Recipe

Have you ever wondered how to elevate a traditional Italian dessert into a seasonal sensation? The Pumpkin Cannoli Recipe combines the rich flavors of autumn with the beloved creamy filling of classic cannoli, making it a perfect treat for fall gatherings and holiday celebrations. With over 40% of Americans expressing a preference for pumpkin-flavored desserts during the fall season, this recipe not only caters to popular taste but also introduces a unique twist that challenges the conventional cannoli. Let’s dive into the delightful world of pumpkin cannoli!

Ingredients List

To create your own Pumpkin Cannoli, gather the following ingredients:

• For the Shells:
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter (cold, cut into small pieces)
  • 1 large egg
  • 1 tablespoon white wine or apple cider vinegar
  • Oil for frying (canola or vegetable oil works well)
• For the Filling:
  • 1 cup ricotta cheese (drained)
  • 1 cup mascarpone cheese
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Optional: mini chocolate chips or chopped pecans for added texture

Substitutions:

• Ricotta Cheese: Substitute with cottage cheese for a lighter option.
• Mascarpone Cheese: Use cream cheese for a tangy flavor.
• Pumpkin Puree: For a twist, try using sweet potato puree.

Step-by-Step Instructions

Step 1: Make the Cannoli Shells

1. In a large bowl, combine the flour, sugar, cocoa powder, cinnamon, and salt. Mix well.
2. Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the egg and white wine (or vinegar). Add this to the flour mixture and mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Roll and Cut the Shells

1. After chilling, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles.
2. Wrap each circle around a cannoli form, sealing the edges with a bit of water.

Step 3: Fry the Shells

1. Heat the oil in a deep skillet or fryer to 350°F (175°C).
2. Carefully fry the wrapped shells in batches for about 2-3 minutes until golden brown. Use tongs to turn them for even cooking.
3. Remove the shells and drain on paper towels. Let them cool before removing the forms.

Step 4: Prepare the Filling

1. In a mixing bowl, beat together the ricotta cheese, mascarpone cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt until smooth and creamy.
2. If desired, fold in mini chocolate chips or chopped pecans for added texture.

Step 5: Fill the Cannoli

1. Once the shells are completely cool, use a piping bag to fill each shell with the pumpkin filling.
2. Dust with powdered sugar before serving for an elegant finish.

Nutritional Information

Here’s a comprehensive look at the nutritional details for one Pumpkin Cannoli (approximate values):

Nutrient	Amount per Cannoli
Calories	250
Total Fat	12g
Saturated Fat	5g
Cholesterol	35mg
Sodium	150mg
Total Carbohydrates	30g
Dietary Fiber	1g
Sugars	10g
Protein	5g

These figures are based on standard ingredient measurements and can vary based on substitutions.

Healthier Alternatives for the Recipe

Looking to make your Pumpkin Cannoli a bit healthier? Consider these modifications:

• Use Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Reduce Sugar: Cut the powdered sugar in the filling by 25% or use a sugar substitute like stevia.
• Add Spices: Incorporate more spices like nutmeg or ginger to enhance flavor without adding calories.

Serving Suggestions

To make your Pumpkin Cannoli even more appealing, try these serving ideas:

• Plating: Arrange the cannoli on a platter with a drizzle of caramel sauce or chocolate syrup for an eye-catching presentation.
• Pair with Coffee: Serve alongside a warm cup of spiced chai or pumpkin spice latte for a cozy autumn treat.
• Garnish Creatively: Top with whipped cream or a sprinkle of crushed graham crackers for added texture.

Common Mistakes to Avoid

When preparing your Pumpkin Cannoli, keep these common pitfalls in mind:

• Overfilling the Shells: Avoid overstuffing, as this can cause the shells to break. Fill just enough to create a delightful burst of flavor.
• Not Draining the Ricotta: Ensure the ricotta cheese is well-drained to prevent a watery filling. This will help maintain the integrity of the cannoli.
• Frying at the Wrong Temperature: Use a thermometer to monitor the oil temperature. Too hot will burn the shells, while too cool will make them greasy.

Storing Tips for the Recipe

To maintain the freshness and flavor of your Pumpkin Cannoli, follow these storage tips:

• Refrigeration: Store leftover filling in an airtight container in the refrigerator for up to three days.
• Assemble Just Before Serving: To keep the shells crispy, fill them just before serving. Unfilled shells can be stored at room temperature in an airtight container for up to one week.
• Freezing: While it’s best to eat cannoli fresh, you can freeze unfilled shells for up to a month. Thaw and fill when ready to serve.

Conclusion

In summary, this Pumpkin Cannoli Recipe offers a delightful twist on a classic dessert, combining the creamy richness of traditional cannoli with the seasonal flavors of pumpkin and spice. With easy-to-follow steps and versatile serving suggestions, this recipe is perfect for any occasion. Try it today, and don’t forget to share your feedback in the comments or leave a review!

FAQs

1. Can I make the shells ahead of time?

Yes, you can prepare the shells in advance and store them in an airtight container until you’re ready to fill them.

2. Is there a gluten-free option for the cannoli shells?

Absolutely! You can use a gluten-free flour blend to make the shells. Just ensure the other ingredients are also gluten-free.

3. How can I make the filling dairy-free?

Substitute the ricotta and mascarpone with dairy-free alternatives, such as cashew cream or coconut yogurt.