At Crutcher Real Estate Group we're all about giving back, and helping where we can. When we found out that our little buddy Colston was sick and needing some support, we stepped right up.;
Fall Dessert You Have Got To Try
Two words: Pumpkin Cannoli! My mouth is watering just looking at these things! When the weather drops to as cold as it is, doesn't it make you just want to bake all the treats that this season brings?! This recipe is so easy, and is perfect to have a little snack with the family or even a finger food at a holiday get-together! So what are you waiting for? Save this recipe, try it out, fall in love, and don't hesitate to tell us what you think!
Total Time: 30 mins Prep: 20 mins Yield: 12 Cannoli
Cooking spray, for pans
All-purpose flour, for rolling out dough
15-oz. store-bought refrigerated pie dough
2 tbsp. cinnamon-sugar
2 c. ricotta
1 c. pumpkin puree
1 c. powdered sugar
1/2 tsp. pumpkin spice
1/2 tsp. vanilla
1 c. mini chocolate chips
Preheat oven to 350°. Grease 2 nonsticking baking sheets with cooking spray. Tear off a large square of foil, then roll the foil into a long and tight cylinder. Repeat to make 4 cylinders total. Place 2 foil cylinders on each baking sheet and spray foil with cooking spray.
Onto a lightly floured surface, unroll pie crust and sprinkle all over with cinnamon-sugar. Use a 3” biscuit cutter to stamp out rounds. Wrap the rounds around the foil and pinch together the ends to shape a cannoli shell. Bake until golden and crispy, about 20 minutes. Let cool for 15 minutes before carefully removing from foil.
Meanwhile, in a large bowl, combine ricotta and pumpkin purée and beat until light and fluffy. Add powdered sugar, pumpkin spice, vanilla, and salt and beat until as smooth as possible. Fold in chocolate chips then transfer mixture to a large piping bag.
Pipe filling into the cannoli shells and serve immediately.