Best Pumpkin Pumpkin Caramel Cannolis Recipes

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PUMPKIN-CARAMEL CANNOLI



Pumpkin-Caramel Cannoli image

It only takes 20 minutes to make these elegant cannoli desserts that combine the flavors of pumpkin, chocolate and toffee.

Provided by Brooke Lark

Categories     Dessert

Time 20m

Yield 12

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : ServingSize 1 Serving

PUMPKIN CANNOLI RECIPE - (4.5/5)



Pumpkin Cannoli Recipe - (4.5/5) image

Provided by theresaoneil

Number Of Ingredients 20

PUMPKIN FILLING
1/2 cup (123 grams/4.34 ounces) ricotta cheese, drained
1/2 cup (113 grams/4.04 ounces) mascarpone cheese
1/2 cup (122.5 grams/4.32 ounces) canned pumpkin, drained like ricotta
3/4 cup (75 grams/2.65 ounces) confectioner's sugar, sifted
1/2 to 1 teaspoon (approx. 1.7 grams/approx. 0.06 ounces) pumpkin pie spice (taste)
1/2 teaspoon (approx. 2 grams/approx. 0.08 ounces) pure vanilla extract
CANNOLI SHELLS
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying - about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar

Steps:

  • DIRECTIONS FOR FILLING: Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner's sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated). For the Shells In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through Continue rolling out the remaining dough. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it's messier and will take longer. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner's sugar and/or drizzles of melted chocolate if desired.

PUMPKIN PUMPKIN CARAMEL CANNOLIS



Pumpkin Pumpkin Caramel Cannolis image

One year I bough a package of cannoli shells to make 4 cannolis but had left overs. I didnt want to throw them away so I went looking for more recipes to make this is 1 of them. I made this a few times for Thanksgiving.

Provided by Vanessa "Nikita" Milare

Categories     Other Desserts

Time 20m

Number Of Ingredients 15

filling:
1 pkg philly cream cheese, softened
3/4 c powdered sugar
3/4 c canned pumpkin (not pumpkin pie mix)
1 tsp pumpkin pie spices
2 Tbsp chocolate chips, mini
2 Tbsp toffee chips
2 Tbsp pistachio nuts, chopped
1/2 c heavy whipping cream
CANNOLI SHELLS:
12 cannoli shells ( you can get from any bakery section of your grocery store)
GARNISHES & TOPPINGS:
additional chocolate chips mini, toffee & pistachio
1/2 c caramel topping
1/2 c heavy cream, whipped

Steps:

  • 1. First in a large bowl beat the first 4 ingerdients with an eletric mixer on medium speed until smooth. Then stir in 2 Tbsp. each of the mini chips, toffee & nuts.
  • 2. Next in another large bowl beat the whipping cream with the mixer on high speed until stiff peaks form. Then fold crem cheese mixture into the whipped cream. If you dont plan to serve cannolis immediately, put in the ice box until ready to serve.
  • 3. Next spoon filling into a large resealable plastic ba, seal the bag & cut off 1 bottom corner of the bag. Then pipe the filling into each cannoli shell. Then sprinkle each end of the shells with chip minis, toffee & nuts.
  • 4. Then place each filled cannolis on a serving plate. Drizzle with the caramel topping & garnish with the whipped cream.

PUMPKIN CANNOLI



Pumpkin Cannoli image

I needed to bring a pumpkin dessert for a pumpkin-themed baby shower and I came up with this and it was a huge hit.

Provided by chefchristabug

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 12

Number Of Ingredients 10

1 cup confectioners' sugar
¾ cup canned pumpkin
4 ounces mascarpone cheese
½ cup ricotta cheese
¼ cup instant vanilla pudding mix
1 teaspoon pumpkin pie spice
½ cup heavy whipping cream
12 large cannoli shells
1 tablespoon sprinkles, or as desired
1 teaspoon confectioners' sugar for dusting

Steps:

  • Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  • Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 114.6 mg, Sugar 15.2 g

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