PUMPKIN CANNOLI
I needed to bring a pumpkin dessert for a pumpkin-themed baby shower and I came up with this and it was a huge hit.
Provided by chefchristabug
Categories World Cuisine Recipes European Italian
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- 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 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 114.6 mg, Sugar 15.2 g
PUMPKIN CANNOLI CREAM DIP
Provided by Buddy Valastro
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place the ricotta cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments.) Mix on slow speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. You are looking for the sugar to help break down the cheese and for the sugar to dissolve.
- Once the mixture is smooth, add the pumpkin puree and pumpkin pie spice. Allow the mixture to fully combine on medium speed. Once the mixture is smooth, add the chocolate chips and stir by hand to combine. Place the mixture in the refrigerator until ready to serve.
- Put the carved pumpkin on a display plate. Place the top of the pumpkin back on top. Spoon the cannoli dip into the mouth of the pumpkin and out onto your display plate. Sprinkle the dip with white chocolate chips. Arrange the chips around the dip and serve.
PUMPKIN CANNOLI DIP
Pumpkin Cannoli Dip, an easy homemade Cannoli Dip recipe with ricotta, mascarpone, pumpkin, and a few other ingredients.
Provided by Lisa Huff
Categories Dessert
Time 15m
Number Of Ingredients 11
Steps:
- Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
- Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
- Top with mini chocolate chips and/or chopped nuts and serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 76 kcal, Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 29 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PUMPKIN SPICE CANNOLI DIP
If you're looking for a crowd-pleasing dip for entertaining your hungry party guests, then look no further than this Pumpkin Spice Cannoli Dip recipe. It's like eating a cannoli but without having to fill cannoli shells.
Provided by Carla Cardello
Categories Dips + Salsas
Time 15m
Number Of Ingredients 9
Steps:
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the ricotta, pumpkin, powdered sugar, cinnamon, nutmeg, allspice, and ginger until smooth.
- Fold in the whipped cream until fully incorporated then fold in the chocolate chips. Chill at least 1 hour before serving.
SUPER EASY PUMPKIN SPICE DIP
This recipe is absolutely fabulous! It's easy, quick, and inexpensive to make. And it's easy to alter the recipe as the seasons change by using a different flavor of pudding and pie filling mix. See other variations at the end of the directions.. The ingredients can be modified to make the recipe virtually fat free by using fat free products or sugar free, by using sugar free products.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 20 , 20 serving(s)
Number Of Ingredients 4
Steps:
- Soften the cream cheese and thaw cool whip.
- With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
- If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
- Can be served within minutes!
- Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
- Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
- Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
- You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.
PUMPKIN-CARAMEL CANNOLI
It only takes 20 minutes to make these elegant cannoli desserts that combine the flavors of pumpkin, chocolate and toffee.
Provided by Brooke Lark
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- In large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on medium speed until smooth. Stir in 2 tablespoons each chocolate chips, toffee bits and chopped pecans.
- In another large bowl, beat whipping cream with mixer on high speed until stiff peaks form. Fold cream cheese mixture into whipped cream. If not serving cannoli immediately, refrigerate filling until serving time.
- Spoon filling into large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Pipe filling into each cannoli shell. Sprinkle ends with additional chocolate chips, toffee bits or pecans.
- To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.
Nutrition Facts : ServingSize 1 Serving
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PUMPKIN CANNOLI (EASY FALL DESSERT) - SNAPPY GOURMET
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5/5 (7)Total Time 45 minsCategory DessertCalories 221 per serving
- Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
- Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
- Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling. Depending on size of cannoli shells you'll need roughly 3-4 Tablespoons of filling for large shells and about half that for smaller shells.
- In a small bowl mix together the 1/4 cup powdered sugar and 1 teaspoon pumpkin pie spice. Dust over tops of each cannoli. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired.
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