Pumpkin Cannoli


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It is possible to buy cannoli shells already made, which of course is a lot easier for the home cook. Unlike many commercial cannoli that only use ricotta, these traditional cannoli use both ricotta and mascarpone cheese.


2 tablespoon pure vanilla extract
8 ounces Mascarpone cheese
3 ½ cups confectioner sugar (reserve 1/2 cup for dusting)
¾ cup can pumpkin
2 cups fresh ricotta cheese
2 teaspoons pumpkin pie spice
12 cannoli shells


Step 1: Place ricotta into a bowl of a stand mixer fitted with a paddle attachment, and beat for 2-3 minutes until fluffy.
Step 2: Add Mascarpone cheese and continue beating on medium high speed until cheeses are blended together
Step 3: Carefully add confectioners’ sugar and blend well
Step 4: Add vanilla extract, pumpkin, and pie spice to cannoli filling and continue beating until mixture is smooth
Step 5: Place a pastry bag fitted with a Wilton 6B tip into a large bar glass with tip end flipped upwards, resting on the bottom of the glass, and bag ends folded down over the sides of the glass
Step 6: Using a spatula fill pastry bag with pumpkin ricotta cannoli filling
Step 7: Fold each side of pastry bag in toward the center of bag and fold down top edges
Step 8: Carefully lift bag from glass and twist bag pushing filling toward the tip
Step 9: Place tip into one side of shell as close to the middle as possible and gently apply pressure to the bag to fill shell with Cannoli filling
Step 10: Arrange filled cannoli shells on a serving platter and dust with reserved confectioners’ sugar.


Recipe courtesy of Felicia (Ciaramitaro) Mohan, 2011.