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Pumpkin spice cannoli served
Cannoli filled with creamy ricotta and spiced pumpkin

Pumpkin Spice Cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Cannoli is the pride of Sicily, originally a carnival sweet, now one of the world's most famous Italian desserts. This version adds an autumn twist to the classic: enriching the traditional ricotta filling with silky roasted pumpkin puree and warm spices. The contrast between the crispy fried shell and the soft, spiced cream is like an elegant hug on a cool day.
🕒 Prep Time 35 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Mixing bowl
  • Piping bag (or heavy-duty ziplock)
  • Sieve
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Drain the ricotta thoroughly in a sieve or cheesecloth for at least 15 minutes to remove excess whey.

Tip: Water is the enemy of a crisp shell. If the cream is too wet, it will instantly soak the cannoli shell.
2 ✓

Mix the drained ricotta and thick pumpkin puree in a bowl until smooth.

Tip: If the pumpkin puree is watery, it's worth squeezing it out slightly or reducing it over low heat.
3 ✓

Sift in the powdered sugar, cinnamon, and nutmeg, then add the vanilla. Fold together with a spatula until you have a uniform, fragrant cream.

Tip: The cornstarch in powdered sugar helps bind remaining moisture, stabilizing the filling.
4 ✓

Fill a piping bag with the cream and refrigerate for 15 minutes to let flavors meld and fats firm up.

Tip: Cold cream is denser (higher viscosity), making it easier to pipe neatly.
5 ✓

Fill the cannoli shells immediately before serving: pipe cream into one end to the center, then turn and fill the other side.

Tip: This ensures the cream runs through the whole shell with no empty center.
6 ✓

Dust tops with sifted powdered sugar and cinnamon mix, and serve immediately.

Tip: Serving fresh is key to enjoying the contrast of textures (crispy vs. creamy).

Recipe FAQ

Why did the shell get soggy?
You likely filled them too early. Cannoli must be filled immediately before serving, otherwise the moisture in the cream softens the crispy shell.
Can I use canned pumpkin?
Yes, but make sure it's 100% pumpkin puree, not 'pumpkin pie filling' (which is pre-spiced), and strain it if it's too watery.

Ingredients

  • 1 cup Ricotta Cheese (whole milk)
  • 2/3 cup Pumpkin Puree (thick)
  • 1/2 cup Powdered Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Vanilla Extract
  • 8 pcs Cannoli Shells (store-bought)
  • 1 tbsp Powdered Sugar (for dusting)