Pumpkin Cannoli
The pumpkin and spice flavors of autumn come together in cannoli to celebrate Italian heritage, Jewish Hanukkah traditions, and Thanksgiving all rolled into one resplendent package. These Sicilian fried and filled pastries marry Hanukkah’s oil and cheese traditions, while the pumpkin honors one of Thanksgiving’s revered fruits. Regular or mini premade store-bought shells work fine and make these an easy dessert (but homemade shells are beyond compare if you want to make them; see my recipe in Meatballs and Matzah Balls). Freshly grated nutmeg, especially for sprinkling over the tops, seals the deal with beautiful fragrance and flavor. Cannoli shells are often available in large grocery stores or Italian markets, and you can also order them online.
Ingredients
- ½ cup heavy whipping cream
- 3 cups whole-milk ricotta cheese
- 7½ tablespoons confectioners’ sugar, plus extra for dusting finished cannoli
- 3 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg plus additional for dusting
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/3 cup plus ½ tablespoon canned pumpkin
- ¾ cup pecans, toasted and chopped (optional)
- 12 regular-sized or 30 miniature cannoli shells
Instructions
- Beat the whipping cream with an electric mixer on high speed until it holds stiff peaks (about 2 minutes). Set aside.
- In a separate bowl, beat the ricotta on high speed for 1 minute. Add the whipped cream, 7½ tablespoons of confectioners’ sugar, vanilla, cinnamon, 1/8 teaspoon of nutmeg, allspice, and ginger to the ricotta, and beat on medium-high speed 1 to 2 minutes, until very smooth and slightly fluffy. Beat in the pumpkin for another 30 to 60 seconds. Cover and refrigerate until ready to use, up to 6 hours.
- Just before serving, use a small spoon to fill the shells with the filling. Dust the shells with confectioners’ sugar and a pinch of freshly grated nutmeg. .
- Sprinkle the ends with chopped pecans if desired. Serve immediately (or hold in refrigerator for not more than 1 hour before serving)
Notes
Variation: A little bit of bourbon goes well with and nicely enhances the flavors of pumpkin and spices, so for the grownups, you can stir in 1 to 2 teaspoons of bourbon into the filling. Don’t overdo, though, or the filling might get too liquidy.