Cannoli are one of our favorite desserts. The marriage of the crunchy shell and the sweetened ricotta is all that we could ask for in a dessert or a snack. So how about a pumpkin cannoli recipe for seasonal sweet satisfaction?
Food 101: In Italian, the singular form of the pastry is cannolo, and the plural is cannoli. In the U.S., some people use cannoli as the singular and cannolis as the plural. Both of these latter uses are Americanized.
If you can’t find unfilled cannoli shells (we buy ours at a local Italian pastry shop), you can serve the cannoli cream with cookie thins, gingersnaps, Moravian cookies, rolled wafer cookies, waffle cookies, or these great cannoli chips. Check out our deconstructed cannoli.
We also make “diet” cannoli cream, sweetening the ricotta with Splenda and skipping the cookies (you can, however, throw in a few chocolate chips).
> The history of cannoli.
For a more intense pumpkin flavor, use more pumpkin purée. You can use as much to achieve the same color as in photo #1.
Consider serving the cannoli with pumpkin spice coffee.
1. WRAP the ricotta in cheesecloth and place it in a sieve over a bowl. Let it drain for 24 hours in the fridge.
2. PLACE the drained ricotta, pumpkin purée, sugar, and pumpkin pie spice in a bowl. Stir with a whisk or a spatula to combine.
3. PLACE the pumpkin mixture into a piping bag and fill the cannoli shells. Since the shells will begin to soften after they are filled, aim to fill them as close to serving time as possible, no more than 2-4 hours before serving.
*Pumpkin Pie Spice Recipe: If you don’t have pumpkin pie spice, you can make it from individual ground spices. Combine 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1-1/2 teaspoons allspice, and 1-1/2 teaspoons cloves. Then measure out the 1 teaspoon you need for this recipe, and put the remainder in a tightly-capped container.
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