Pumpkin Cannoli Cones

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First, I would like to thank everyone who voted for me! I appreciate every single vote I got! I will be letting you know if I won the contest {and that trip to Hawaii}! If I do end up getting the grand prize, then I am going to have to write almost 400 thank you cards! You all are awesome and I love you! 🙂 Seriously, you are the best.

So, because you are all so great, I thought I would post yet another pumpkin recipe. Let the fall recipes roll on! Are you getting sick of these?

I’m not.

But if you are, speak up and I’ll move onto other non-pumpkin delights.

Until then, lets talk cannoli.

Let me preface this recipe by saying I’m not Italian. Do I know how to make traditional cannoli? Yes, but only because I read an article about it in a Martha Stewart Magazine one time. Are these traditional? No, because I don’t have time to make the cannoli shells myself from scratch. I have a child.

One day  I will attempt to make them, but today is not that day. And tomorrow isn’t looking good either.

In the mean time I give you all permission to take the short cut and use sugar cones.

The filling recipe I came up with calls for ricotta cheese {which is pretty common in cannoli}, pumpkin puree, sugar, vanilla and some spices. Oh and cream. Everything tastes better with cream! {See this recipe, this recipe or this recipe for examples!}

Overall, this takes about 5 minutes to whip up and then maybe another 5 to pipe into the cones. I topped mine with some chocolate chips and walnuts because it seemed like the right thing to do. Also, chocolate makes everything taste better! {See this recipe, this recipe or this recipe for examples!}

Hope you enjoy this recipe! We sure did! Happy Monday! 🙂

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Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

servings 8 servings

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3/4 cup pumpkin puree
• ▢ 3/4 cup ricotta cheese
• ▢ 1/2 cup heavy whipping cream
• ▢ 1/3 cup granulated sugar
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/2 teaspoon vanilla
• ▢ 8 sugar cones {small}
• ▢ 2 tablespoons chocolate chips chopped
• ▢ 2 tablespoons chopped walnuts

US Customary - Metric

Instructions

• In a large bowl, whip heavy whipping cream until firm peaks form. Spoon into separate bowl and set aside.
• In the same bowl you just whipped the cream in, stir pumpkin, ricotta, sugar, cinnamon, nutmeg and vanilla together. Scrape sides and whip 1 minute. Carefully fold in whipped cream.
• Spoon or pipe into sugar cones and top with chocolate chips and walnuts. Serve.

Nutrition

Calories: 184kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 39mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3904IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: pumpkin cannoli