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Caramel Pumpkin Cannoli

Brooke Lark
Created January 10, 2017
Pumpkin pie is one thing. But take all the flavor of pumpkin pie, mix it with a creamy filling, stuff it into caramel-drizzled cannoli shells and you’ve got a dessert to remember!

Everyone knows what’s on the holiday menu. Turkey for thanksgiving. Ham for Christmas. Mom’s sweet potatoes. Grandma’s pumpkin pie. The same traditional classics. That familiar comfort food factor is half the fun of the holiday season. But there’s another half of fun you’re missing out on…the fun of a splendid Pumpkin Cannoli surprise!

Pumpkin Cannoli

Just unique enough that you’ll have everyone oohing and aahing, just decadent enough to taste like a gourmet treat, just familiar enough to keep the family happy…this divine little recipe is delicious. Plus, you won’t believe how easy and quick it is to toss together. Say goodbye to pie and hello to crispy, creamy Pumpkin Cannoli!

Pumpkin-Caramel Cannoli

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Ingredients

  • Filling
    • 1package (8 oz) cream cheese, softened
    • 3/4cup powdered sugar
    • 3/4cup canned pumpkin (not pumpkin pie mix)
    • 1teaspoon pumpkin pie spice
    • 2tablespoons miniature chocolate chips
    • 2tablespoons toffee bits
    • 2tablespoons finely chopped pecans or shelled pistachios
    • 1/2cup heavy whipping cream
  • Cannoli Shells
    • 12purchased cannoli shells (from bakery section of most grocery stores)
  • Garnishes and Topping
    • Additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
    • 1/2cup caramel topping
    • 1/2cup whipped cream

Directions

  • 1In 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.
  • 2In 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.
  • 3Spoon 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.
  • 4To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.

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