Fall is in the air and has got us thinking about cozy, comforting foods. We're excited to share our lightly spiced, pumpkin cannoli cream recipe with you. Whether you're using it with our premium cannoli cream, or mixing the whole recipe from scratch, this easy recipe is sure to make people think of changing leaves, pumpkins and the cooler weather to come.
Use it to fill cannoli, as a dip for cannoli chips (we love it with our cinnamon chips) or even as a filling for a cannoli crust tart. This filling is best made the day ahead, that extra time gives the flavors a chance to meld for the perfect blend of pumpkin and spice.
Fills 20 small cannoli, or 8 large shells
2 cups of sweetened cannoli filling (use our recipe here)
1/2 cup of pumpkin puree
1/8 tsp of nutmeg
1/8 tsp ground ginger
1/8 tsp of allspice
2 tsp of cinnamon
Combine cannoli cream with pumpkin puree and spices. If you're making your own cannoli cream, its essential that you remove some of the water from the pumpkin puree or ricotta before making. Either drain the ricotta in cheesecloth overnight, or dry the pumpkin puree on a stovetop over medium heat until most of the moisture has been released.
Fill cannoli with cream an hour before serving. This will fill 20 small cannoli shells or 8 large. Top with cinnamon, or candied pecans and pumpkin seeds.
We also use this filling to make cannoli tarts with caramel, candied pecans and cinnamon cannoli crumb shells. Click here to learn how to make cannoli tart shells