Pumpkin Cannoli
Pumpkin Cannoli is a quick and easy no bake dessert for fall. Crispy cannoli shells filled with a no bake pumpkin cheesecake filling for a quick and easy holiday dessert.
Servings: 12 Servings
Calories: 458kcal
Ingredients
- 1 1/2 cups heavy whipping cream
- 8 ounces cream cheese softened
- 1 cup powdered sugar plus more for garnish
- 1/2 cup canned pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 12 large cannoli shells
Instructions
- Add heavy whipping cream to a mixer bowl and beat at medium-high speed until stiff peaks form. Pour into another bowl and set aside.
- Place cream cheese, pumpkin, 1 cup powdered sugar, pumpkin pie spice and vanilla extract into the mixer bowl. Beat at medium speed until fluffy, about 2 minutes.
- Fold whipped cream into the pumpkin mixture.
- Cover and refrigerate 2 hours.
- Scoop pumpkin filling into a piping bag and fill cannoli shells, piping from both ends to completely fill.
- Dust with powdered sugar and serve immediately.
Notes
Cannoli are best served immediately. The filling can be made up to a day in advance and shells filled just before serving.
Leftovers can be stored in an airtight container in the refrigerator up to 1 day.
Optional garnish: mini chocolate chips or chocolate jimmies.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 33g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Cholesterol: 84mg | Sodium: 106mg | Fiber: 1g | Sugar: 17g