With Halloween now past, it’s time to move on to the upcoming Thanksgiving holiday here in the U.S. Thanksgiving has always been a favorite holiday of mine. You see my birthday falls on or near it every year. So for me I always get a big family get together and a feast for my birthday. Since I was a kid Thanksgiving was always when we celebrated my birthday and that tradition continues. Since this is when we celebrate I always like to make sure I have amazing fall desserts for my birthday treats and this year will be no exception.
This year one of the treats we will be having is pumpkin pie cannoli. For those of you that regularly follow you know my mother has a sort of love affair with cannoli filling. What you didn’t know was up until this year I had always adamantly refused to try a cannoli. There was just something about sweet flavored cheese that freaked me out a bit. I don’t know why. Everyone has their quirks and that was just one of mine. So one day I decided to make some Biscoff cannolis for my mom and as any good cook knows you have to taste to make sure things are right. So I tasted and not only were they right but they were amazing and my only thought was, “Wow, have I been missing out all these years!” I have since made these Dark Chocolate Dreams P.B. cannolis and now pumpkin pie ones too.
- 1 1/2 c. ricotta cheese
- 1 c. pumpkin pie filling
- seeds from one vanilla bean
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 24 mini or 12 regular cannoli shells
- 1 tbsp. cinnamon sugar
- Measure out the ricotta cheese and then place it in some cheesecloth. Wrap it completely and squeeze out as much liquid as possible. Measure out the pumpkin pie filling and do the same thing as you did with the ricotta cheese. Both should be dry feeling.
- Place the ricotta cheese and pumpkin pie filling in a bowl and add the vanilla bean seeds, pumpkin pie spice and cinnamon. Stir to combine all of the ingredients thoroughly. Put the mixture into a pastry bag fitted with your tip of choice and pipe the filling into each of the cannoli shells. Dip each end of the cannolis into the cinnamon sugar.
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