Not only is this an impressive, finger food-friendly way to get a pumpkin dessert on the table, it's also easy. Instead of having to fuss with a pie crust, you simply purchase prepared cannoli shells, which are easily filled with the pumpkin filling. It all comes together in just minutes. In fact, the filling can be prepped the day ahead, then piped into the cannoli shells shortly before serving.
We suggest garnishing the ends of the cannoli with chopped pistachios or chocolate, but feel free to improvise with whatever toppings inspire you. Chopped candied pecans would be particularly good.
SPICED PUMPKIN CANNOLI
Start to finish: 20 minutes, plus cooling time
Makes 15 large or 30 miniature cannoli
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon ground dry ginger
1/4 teaspoon nutmeg
15-ounce can pumpkin puree
1 cup whole-milk ricotta cheese
30 miniature or 15 large purchased cannoli shells
Chopped pistachios or chopped dark chocolate (optional)
In a medium saucepan off the heat, whisk together the brown sugar, flour, cinnamon, ginger and nutmeg. Add the eggs and whisk until smooth. Lastly, whisk in the pumpkin puree.
Set the pan over medium heat and, whisking constantly, bring to a simmer. Cook until the mixture thickens, 3 to 4 minutes. Remove the pan from the heat and whisk in the ricotta. Set aside and allow to fully cool.
When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner. Gently squeeze the bag to pipe the mixture into the cannoli shells. Once each shell is filled, gently press both ends of each into the chopped pistachios or chocolate to lightly coat the exposed filling. Refrigerate until ready to serve. Can be prepped 2 hours ahead of time.
Nutrition information per serving (based on 15 servings): 210 calories; 90 calories from fat (43 per cent of total calories); 10 g fat (3.5 g saturated; 0 g trans fats); 60 mg cholesterol; 24 g carbohydrate; 1 g fiber; 8 g sugar; 6 g protein; 60 mg sodium.Suggest a correction