Recipe Background
Holy Pumpkin Cannoli: a cozy, snowy invention with crispy, creamy bliss.
The magic of pumpkin mingled with the creamy embrace of mascarpone and ricotta, all cocooned within a crispy cannoli shell, was discovered during an unexpected snowstorm. Fresh into my culinary journey, I was snowed in with my Italian cooking instructor, Carlo, during a workshop in the timeless city of Florence. As the snowflakes danced outside, we turned to the warmth of the kitchen for inspiration. The pantry offered an eclectic selection: a can of pumpkin I had brought from home, the comforting richness of mascarpone, and a scoop of ricotta that begged to be transformed.
Snowfall has a peculiar way of slowing things down and encouraging creativity. Carlo suggested mixing the pumpkin with a cheerful sprinkle of pumpkin pie spice, which we had on hand for holiday preparations. After combining everything with a touch of vanilla pudding mix for sweetness and beating the cream into delightful peaks, it was clear we had stumbled upon something special. Carlo taught me the importance of chilling the bowl before whisking cream, a tip I'll never forget. Together, we piped the vibrant filling into cannoli shells—culinary vessels of joy. The finishing touch of colorful sprinkles was a nod to our festive mood, adding a playful sparkle.
By the time the snow had settled, so had our inventive spirit into this delightful creation. These Holy Pumpkin Cannoli not only brought us warmth but also a reminder that even snow days far from home can lead to unexpected culinary delights. As we sat by the window, watching the snow blanket the ancient streets, we shared these cannoli—crispy, creamy, and comforting. It was a lesson in joy and invention, nestled within a simple shell.
Ingredients
- 1 cup confectioners' sugar plus more, to taste, for topping
- 3/4 cup canned pumpkin
- 4 ounces mascarpone cheese
- 1/2 cup ricotta cheese
- 1/4 cup instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 1/2 cup heavy whipping cream
- 12 large cannoli shells
- sprinkles to taste, of your choice, for garnish
Directions
- In a bowl, add 1 cup of the confectioners' sugar, the pumpkin, the mascarpone cheese, the ricotta cheese, the pudding mix, and the pumpkin pie spice and stir until smooth and combined.
- In a separate, chilled bowl, add the cream and beat it with an electric mixer until stiff peaks form.
- Fold the whipped cream into the pumpkin mixture.
- Spoon the pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner of the bag for pipping.
- Pipe the pumpkin mixture into each of the cannoli shells.
- Serve garnished with the sprinkles on the ends and topped with the extra confectioners' sugar.
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