Pumpkin Pie Cannoli

Introducing our Pumpkin Pie Cannoli Recipe: A Fusion of Fall Flavors!

Get ready to experience the ultimate taste sensation with our Pumpkin Pie Cannoli recipe! Combining the beloved flavors of classic pumpkin pie with the irresistible crunch of traditional Italian cannoli using Reko Pizzelles.

Imagine sinking your teeth into a crispy cannoli shell filled with a spiced pumpkin ricotta cheese filling that’s as smooth as silk. Each bite is a harmonious blend of autumnal spices, creamy goodness, and a hint of sweetness, creating a symphony of flavors that dance on your palate.

Crafted with love and attention to detail, our Pumpkin Pie Cannoli recipe is perfect for celebrating the joys of fall or adding a unique twist to your holiday dessert spread. Whether you’re hosting a gathering with loved ones or simply treating yourself to a decadent treat, this recipe is guaranteed to delight. With our Reko Pizzelle Pumpkin Pie Cannoli recipe, you’ll create memories that are as sweet as the dessert itself.

Ingredients:

  • 16 Reko Pizzelle Cookies (Gingerbread, Pumpkin Spice or flavor of choice)
  • 1 cup ricotta cheese, drained
  • 8 oz mascarpone cheese
  • 1 ½ cups confectioner’s sugar
  • ⅓ cup pumpkin (pure, not pie mix)
  • 2 tsp cinnamon
  • ½ tsp each of ground ginger, clove, allspice

Decorating the cannoli (optional):

  • ½ cup White chocolate or candy melts
  • 2 tbsp Cinnamon Sugar

Directions:

  1. In a medium bowl, with electric mixer, blend cheeses, pumpkin and spices, then gradually add the powdered sugar to the mix.
  2. Microwave each Reko Pizzelle cookie for 20-30 seconds and immediately bend/shape into a cannoli tube. Use caution – cookies will be hot!
     
    Tip: See how to shape and form our pizzelles.
  3. To decorate, place white chocolate in a small dry microwave safe bowl and microwave in 15-second intervals, stirring in between each 15-second blast until almost (but not fully) melted so the chocolate does not burn. Dip ends of each shell into chocolate and dip into cinnamon sugar.
  4. Fill the shells with the prepared cannoli cream using a piping bag (or plastic bag with corner cut).