Pumpkin Filled Cannolis

It’s September which means for me, it’s time to break out the pumpkin recipes!

I was fortunate enough to start my pumpkin bingeing a little early this year. At the end of August, I traveled to Australia to visit our younger sister. To my pleasant surprise, almost every menu there had something with pumpkin in it! I tired all sorts of pumpkin things- pumpkin & feta pizza, chicken & pumpkin risotto, pumpkin & sweet potato white wine pumpkin sauce over pasta. All of which were delicious! I guess the Aussies love pumpkin as much as Grace and I do.  

Here’s a picture from the trip:

Sydney Harbor Bridge- Me & Kelsey

Now that the reality of summer being over has set in, I figured this past weekend was the perfect time to try a new pumpkin recipe from Pinterest. Enter the Pumpkin Filled Cannoli from Laurenslatest.

Lauren's Latest

Lauren filled her cannoli cream into sugar cones (so creative!). I decided to make the pie cups that I used for the mini cannoli cups. I didn’t take any new pictures while making the shells. If you’d like to see, check out this older post.

Start by whipping the cream.

Move the whipped cream to a separate bowl. Then stir the pumpkin, ricotta cheese, nutmeg, cinnamon, sugar, & vanilla together.

Then whip for 1 minute.

Fold in the whipped cream- here is the step I winged. I don’t really know what fold means in the cooking sense. I just plopped the whipped cream in and used a spatula to move the pumpkin mixture over the cream. I continued until it was completely incorporated.

I spooned the cream into a plastic bag, snipped the corner and piped the cream into the cups.

The Verdict: These were delicious! They were very light and the taste of pumpkin was subtle.  This was definitely my best cannoli cream to date. What's even better is that they only took 15 minutes to make.

Things to Note/Consider: Nothing!

Pumpkin Filled Cannolis

adapted from Lauren’s Latest

¾ cup pumpkin puree

¾ cup ricotta cheese

½ cup heavy whipping cream

1/3 cup granulated sugar

¼ teaspoon cinnamon

1/8 teaspoon nutmeg

½ teaspoon vanilla

Sugar cones or mini cups

Mini chocolate chips –to garnish

• In a large bowl, whip heavy whipping cream until firm peak forms
• Spoon whipped cream into a separate bowl and set aside.
• In the same bowl you used to whip the cream, stir pumpkin, ricotta, sugar, cinnamon, nutmeg, & vanilla together.
• Scrape sides and whip for 1 minute.
• Carefully fold in whipped cream.
• Pipe into sugar cones or mini cups and top with chocolate chips.
• Enjoy!