Pumpkin Creme Cannoli’s for Thanksgiving

I have a confession.  I hate pumpkin pie.  I know, I know, how could I possibly hate what has been a tradition in most people’s homes for ages.  I think it goes back to all the Thanksgiving dinners where I have been subjected to those horrible dull dark brown, soggy messes they sell in the grocery store.  You know the pies I am talking about, the ones they bake in February and then freeze only to take out in your local grocery store just in time to torture familys across the US at Thanksgiving.  The pie with the soggy, tasteless crust and the custard that looks like old shoe leather, THAT one.


Don’t get me wrong, I like pumpkin.  It is one of the most versatile winter squashes around.  So in order to be able to enjoy pumpkin at Thanksgivings I have come up with other options to pie.  The following is an extremely quick way to make a pumpkin dessert and doesn’t require turning on the oven (unless you make your own cannoli shells).


Pumpkin Crème Cannoli – makes 12 cannoli’s

½ can prepared pumpkin (I prefer the organic variety, it seems to taste better and doesn’t have anything added)

2 packages of pre-made cannoli shells (these usually come 6 in a box)

1 1/2 cups Whole Milk Ricotta – drained

3/4 cup Mascarpone Cheese

1 tsp freshly ground nutmeg

1 tsp Fiori di Sicilia flavoring (this is the flavor you will recognize from all Italian pastries at the holidays)

½ cup light Muscavado Brown Sugar (you may substitute light brown sugar)

1 cup chopped Honey Roasted Pistachios – for garnish

Powdered sugar for garnish -optional


Drain the ricotta cheese in cheese cloth for a few hours or overnight to release as much water as possible.   Whip the Mascarpone Cheese with the sugar and nutmeg.  Add the drained ricotta and pumpkin and mix until thoroughly mixed.  Using a pastry bag, or a large plastic bag with a corner cut off, fill the cannoli shells right before serving or up to 2 hours before serving.   Dip the corners of the filled cannoli into the chopped Honey Roasted Pistachios and serve.  Dust with a small amount of powdered sugar.  Serve cold.



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