If you need a quick pumpkin fix, look no further than this easy no-bake pumpkin cannoli! Found at PizzeRizzo in Disney World's Hollywood Studios, this delightful two-level counter service restaurant is owned by Rizzo the Rat from The Muppets! While guests may not be thrilled with Rizzo's mediocre pizza, this seasonal pumpkin cannoli is a winner:
"Spooky Cannoli filled with Whipped Pumpkin Cheesecake"
Swapping cream cheese for ricotta, this is obviously not your traditional Italian cannoli. The pumpkin cheesecake filling is light, sweet, and filled with the pumpkin flavor we crave all season long! Plus, the filling is only 4 ingredients! Simply whip together cream cheese, powdered sugar, canned pumpkin, and pumpkin pie spice. This no-bake pumpkin cannoli is certainly a heck of a lot easier than our Satu'li Canteen Pumpkin Cream Cheese Mousse copycat recipe!
This recipe is entirely no-bake! We purchased pre-packaged cannoli shells, and then dipped them in melted dark chocolate and sprinkled them with Halloween-themed sprinkles. As if freshly fried, we were surprised by how crunchy the pre-packaged cannoli shells are. The flavor of the shells blew us away! It reminded us of fried ice cream.
These were a home run in our house. The creamy orange pumpkin cheesecake filling paired beautifully with the dark chocolate and crispy cannoli shell. Most impressive, though, is how quick these are to make! We made 6, gorgeous cannoli in less than 30 minutes. This quick recipe is perfect for impressing guests at Halloween or Thanksgiving!
To elevate the flavor of the pumpkin cheesecake filling, be sure to keep a look-out for This Little Goat's seasonal pumpkin spice. While the pumpkin pie spice you may be most accustomed to (think McCormick) has cinnamon, ginger, nutmeg, and allspice, This Little Goat's has a complex mix of 13 different spices (thai chili, coriander, cloves, cinnamon, thai peppercorns, star anise, nutmeg, coconut, lime, tomato powder, amchur powder, ginger and salt). We’re fans of This Little Goat's creator, Stephanie Izard, and are always excited to try anything she makes. We loved using her Little Goat Went to Korea sauce in our Ronto-less Wrap copycat recipe!
Ingredients
Chocolate Covered Cannoli Shells
- 6 cannoli shells. We used a 4 ounce box of Alessi Sicilian Style Cannoli Shells.
- 5 to 10 ounces Ghirardelli dark chocolate melting wafers
- 3 ounces Halloween themed sprinkles
Pumpkin Cream Cheese Filling
- 1/2 cup powdered sugar
- 8 ounce brick of cream cheese
- 1/2 cup canned pumpkin
- 1/4 teaspoon pumpkin pie spice
Garnish
- 1 tablespoon powdered sugar
Instructions
Make the Chocolate Coated Cannoli Shells
- Line a baking sheet with parchment paper. Set the 6 cannoli shells on the parchment paper and set aside.
- Transfer the dark chocolate wafers to a small, microwave-safe bowl and melt according to package directions. (Note: We melt all 10 ounces because it makes dunking the cannoli shells easier. However, you can use less chocolate if you'd prefer. Leftover chocolate is great drizzled over bananas, Oreos, graham crackers and more!)
- Dip one end of the cannoli shell into the chocolate, then shake and drizzle any excess chocolate back into the bowl. Immediately spoon or shake the sprinkles onto the chocolate. Repeat with the other end of the cannoli shell, then place the shell back on the parchment paper lined baking sheet.
- Repeat step #3 until all cannoli shells are coated in chocolate and sprinkles. Then, move onto the next step while the chocolate sets.
Make the Pumpkin Cream Cheese Filling
- Add 1/2 cup of powdered sugar and cream cheese to a medium-sized bowl. Using an electric mixer, beat on low until the ingredients are well combined. Once combined, beat on high for an additional one minute.
- Add the canned pumpkin and beat on medium-high for 1 minute.
- Finally, beat in the pumpkin pie spice until combined.
- Transfer the cream cheese filling to a piping bag fitted with a large, round tip.
Assembly
- Check if the chocolate on the cannoli shells is set (it should be dry to the touch).
- Once the chocolate is set, pick up a cannoli shell and pipe cream cheese filling into one end. Repeat with the other end of the cannoli shell, then place the shell back on the parchment paper lined baking sheet.
- Repeat the step above (step #1) until all cannoli shells are filled.
- Before serving, use a wire mesh sieve or sifter to dust the tops of the cannoli with powdered sugar.
- Serve immediately (they will get soggy if refrigerated). Enjoy!
Notes
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