Pumpkin Cannoli

Pumpkin Cannoli

This pumpkin-spiced pastry is filled with a creamy pumpkin, mascarpone and ricotta filling.


10 cannoli


  • 1 recipe for double crust pastry
  • cannoli cooking tubes
  • 4 oz. mascarpone cheese
  • 3/4 cup part skim ricotta cheese
  • 3/4 cup pumpkin purée
  • 1/2 cup C&H® Granulated Sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1 cup heavy cream


Preheat oven to 400°F. Line a cookie sheet with parchment paper.  

Prepare pie crust recipe according to directions. Roll out to 1/4-inch thickness. Using a 5-inch circle cutter, cut out dough circles.  

Spray outside of each cannoli tube with non-stick spray. Roll dough around the tube, adhering with a small dot of water where the ends meet. Bake on prepared cookie sheet 6 to 8 minutes or until golden.  

Mix together remaining ingredients, except heavy cream, in blender or with a mixer until well blended. Chill in refrigerator at least 4 hours or overnight.  

Whip heavy cream with mixer and whisk attachment, until peaks form. Fold into pumpkin mixture.  

Spoon filling into a piping bag. Fill each shell with pumpkin filling. Keep chilled until ready to serve.