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 CANOLLI DIP
Steps:
- In a medium sized bowl, mix together all the ingredients with a hand mixer until well blended. Serve with apples, or low fat graham crackers.
- Nutrition info calculated using an online nutrition label generator.
Nutrition Facts : ServingSize 2 tablespoons, Calories 78, Sugar 8.16, Fat 4.2, SaturatedFat 1.60, Carbohydrate 10.12, Fiber .2, Protein 3.09
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.
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 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.
CANNOLI DIP
This dip takes the tastes and flavors of a cannoli and turns it into a wonderful party snack! To serve, break up pizzelle cookies or waffle cones into chip-size pieces to scoop cannoli dip and enjoy! The dip tastes just like the filling from a cannoli, and the pizzelles act as the shell.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.8 g, Cholesterol 38.8 mg, Fat 16.6 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 10.2 g, Sodium 125.4 mg, Sugar 27.3 g
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
PUMPKIN PIE CANNOLI
I love to play around with different fillings in homemade cannoli. I've used pumpkin pie pudding (when it's in season at the store) in this recipe, but you can also make it with canned pumpkin and vanilla pudding. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, sugar and salt. Stir in the egg yolk, wine and canola oil. Turn onto a floured surface; knead until smooth. Divide dough into 12 portions; roll each into a 4-in. circle (dough will be very thin). Curl around a metal cannoli tube to shape. Moisten edges with egg white; press to seal. , In an electric skillet or deep fryer, heat oil to 375°. Fry cannoli shells, a few at a time, until golden brown on all sides. Drain on paper towels. , For filling, in a small bowl, combine the ricotta, pumpkin, pudding mix, milk and pie spice. Stir in chocolate chips., Spoon or pipe filling into shells. Dip each side in hazelnuts. Sprinkle with confectioners' sugar if desired. Serve immediately.
Nutrition Facts :
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