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Pumpkin Filled Cannoli Cones

Pumpkin Cannoli1 ย  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 ย 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! :)
Pumpkin Cannoli2
Pumpkin Filled Cannoli Cones
yield: 8 servings
Print This Recipe Print This Recipe

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 chopped chocolate chips
2 tablespoons chopped walnuts

Directions:
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.

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39 Comments

  1. Oh my these look good! Yay for pumpkin!

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    • Lauren — September 27th, 2011 @ 5:17 pm

      I can’t get enough!

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      • Debbi — December 18th, 2012 @ 1:12 pm

        Tried your recipe the consistency is nothing like any canolli I have ever had. Is the filling supposed to be refrigerated or something? It taste awesome, but not pastry like.

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  2. This is a brilliant idea! I never would have thought to put the cannoli filling inside of sugar cones. And that pumpkin filling…oh my!

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    • Lauren — September 27th, 2011 @ 5:17 pm

      It’s pretty darn tasty!

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  3. So freaking smart, I love cannoli but hate making the shell. Seriously, can’t wait t try this!

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  4. Fanfreakingtastic idea! I will have to try this.

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    • Lauren — September 27th, 2011 @ 5:18 pm

      I’m loving that new word! Lol!

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  5. This is such an awesome idea and would be so great for a party. Your photos are gorgeous too.

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    • Lauren — September 27th, 2011 @ 5:18 pm

      Aww, thanks Kathryn!

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  6. What a great idea to use sugar cones for the cannoli shells! So creative. :)

    Keep us posted about the contest!

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    • Lauren — September 27th, 2011 @ 5:18 pm

      Oh, I certainly will! Believe me!

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  7. I love the shortcut of using cones – and I’ll never get sick of the pumpkin recipes!

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  8. Are you kidding me? Like, ARE YOU EVEN KIDDING ME?

    You’re not kidding.

    *want*

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    • Lauren — September 27th, 2011 @ 5:19 pm

      I’ll have to bring you some in a few weeks! :)

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  9. I want to be mad at you for posting this recipe. Instead, the feeling is just the opposite.
    My hips, however, will never be the same again…:)

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    • Lauren — September 27th, 2011 @ 5:21 pm

      You can use light ricotta cheese and leave out the cream if you want…won’t be AS good, but still tasty!

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  10. Oh my goodness! It’s like pumpkin ice cream but faster! Oh heavenly…

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    • Lauren — September 27th, 2011 @ 5:21 pm

      Not quite like pumpkin ice cream, but yes, much MUCH faster!

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  11. Yum! Need these in my life, that’s for sure!

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  12. Such a great idea! The options are endless! :) Keep rollin’ with the recipes girl!

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    • Lauren — September 27th, 2011 @ 5:22 pm

      You know it! I’m debating opening another can of pumpkin! Heaven help me and my thighs…

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  13. Yum! I love the idea of putting the filling in sugar cones..so fun!

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    • Lauren — September 27th, 2011 @ 5:23 pm

      Super fun, right? I really liked this recipe!

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  14. I saw this in food network magazine.

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  15. Seriously though…who needs a traditional cannoli when you have these around? I’m in love!

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  16. Oh my word, these are too cool! Wahoo, pumpkin season is here ๐Ÿ˜€

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  17. I absolutely LOVE the idea of using sugar cones for these cannoli! It saves time, but still provides that crunch. Such a cute idea!

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  18. Just made these for a youth group meeting at my place tonight :) I ended up adding a bit extra cinnamon (I looooove cinnamon!) and I coated the inside of my cones in melted ghirardelli chocolate chips ๐Ÿ˜€

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  19. This is so clever, Lauren! Love this!

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  20. Made these tonight, absolutely wonderful.. trying to figure out why it was so soft that it just ran out of the cone (could have been a little warm in the kitchen) HOWEVER ! I fashioned something to keep them upright, piped it in, stuck it in the freezer and they made delicious semi-frozen treats!

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  21. I actually don’t like the pre-made cannoli shells. They usually taste stale to me so this is a GREAT idea. Much tastier!!!!!

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  22. I love anything pumpkin and this recipe sounds delightful. So pretty to present as a dessert at a gathering. I’m going to make this for this coming weekend, but I’m thinking of dipping the sugar cone edges in melted chocolate first. Extra chocolate can never hurt in my opinion. Thank you so much for your recipe

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