Pumpkin Cannoli recipe
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- 1 cup confectioners' sugar ¾ cup canned pumpkin 4 ounces mascarpone cheese ½ cup ricotta cheese ¼ cup instant vanilla pudding mix 1 teaspoon pumpkin pie spice ½ cup heavy whipping cream 12 large cannoli shells 1 tablespoon sprinkles, or as desired 1 teaspoon confectioners' sugar for dusting
Nutrition Info
- 148.9 caloriescarbohydrate: 17.9 gcholesterol: 25.7 mgfat: 8.7 gfiber: 0.5 gprotein: 1.2 gsaturatedFat: 4.7 gservingSize: -sodium: 114.6 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cannoli
Directions
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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.