Cook Time

minute

Prep Time

minute

Serving

12

The traditional Italian dessert is given a seasonal, pumpkin twist in this delectable recipe.

Recipe courtesy of KRISTINA VANNI

Ingredients

  • 8 ounce container mascarpone cheese
  • 3/4 cup fresh pumpkin puree*
  • 3/4 cup powdered sugar
  • 1/4 cup whole milk ricotta cheese
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chopped pumpkin seeds (pepitas), divided
  • 2 Tablespoons mini chocolate chips
  • 1/2 cup heavy whipping cream
  • 12 purchased cannoli shells (two 4-ounce boxes)
  • Additional powdered sugar for dusting

Steps

In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside. In a chilled mixing bowl, whip cream until stiff peaks form. Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours. Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends. Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds. Sprinkle shell with powdered sugar and serve.

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