Pumpkin Cannoli: A Delightful Twist on a Classic Dessert

Cannoli, the iconic Sicilian pastry, gets a seasonal makeover with the addition of pumpkin, creating a warm, spiced, and utterly irresistible treat. These pumpkin cannoli are perfect for fall gatherings, Thanksgiving dessert, or simply a cozy evening indulgence. This recipe provides a detailed guide to crafting both the crispy shells and the creamy, flavorful pumpkin filling, ensuring cannoli perfection.

## Why Pumpkin Cannoli?

Traditional cannoli are beloved for their crispy, fried shells and sweet ricotta filling. This pumpkin version elevates the classic by infusing both the shell and the filling with the flavors of fall – pumpkin puree, warm spices like cinnamon and nutmeg, and a hint of sweetness. The result is a cannoli that’s both familiar and exciting, offering a delightful twist on a traditional favorite.

## Ingredients You’ll Need

### For the Cannoli Shells:

* **All-Purpose Flour:** 2 cups (250g). Provides the structure for the shells.
* **Granulated Sugar:** 2 tablespoons (25g). Adds a touch of sweetness and helps with browning.
* **Unsweetened Cocoa Powder:** 1 tablespoon (5g). Contributes to the color and depth of flavor.
* **Ground Cinnamon:** 1/2 teaspoon. Adds warmth and spice.
* **Salt:** 1/4 teaspoon. Enhances the other flavors.
* **Vegetable Shortening or Lard:** 2 tablespoons (30g), chilled. Creates a tender, flaky crust.
* **Dry Marsala Wine (or other dry white wine):** 1/2 cup (120ml), chilled. Adds flavor and aids in gluten development.
* **White Vinegar:** 1 teaspoon. Helps to tenderize the dough.
* **Egg White:** 1, lightly beaten (for sealing the shells).
* **Vegetable Oil:** For frying.

### For the Pumpkin Cannoli Filling:

* **Whole Milk Ricotta Cheese:** 15 ounces (425g), drained well. The base of the filling. Draining is crucial to prevent a soggy filling.
* **Pumpkin Puree:** 1 cup (245g). Adds the pumpkin flavor and color.
* **Powdered Sugar:** 1/2 cup (60g), or more to taste. Sweetens the filling and creates a smooth texture.
* **Ground Cinnamon:** 1/2 teaspoon. Enhances the pumpkin flavor.
* **Ground Nutmeg:** 1/4 teaspoon. Adds warmth and spice.
* **Ground Ginger:** 1/4 teaspoon. Complements the other spices.
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor.
* **Orange Zest:** 1 teaspoon. Adds a bright, citrusy note (optional).
* **Mini Chocolate Chips or Chopped Candied Ginger:** For garnish (optional).

## Equipment You’ll Need

* **Mixing Bowls:** For preparing the dough and filling.
* **Food Processor (Optional):** For quickly combining the dough ingredients.
* **Rolling Pin:** For rolling out the dough.
* **Cannoli Forms (Metal or Bamboo):** These are essential for shaping the shells. You can find these online or at specialty kitchen stores.
* **Pizza Cutter or Knife:** For cutting out the dough circles.
* **Deep Fryer or Large Pot:** For frying the shells.
* **Slotted Spoon or Spider:** For removing the shells from the oil.
* **Paper Towels:** For draining the fried shells.
* **Piping Bag or Ziplock Bag:** For filling the cannoli.
* **Fine-Mesh Sieve or Cheesecloth:** For draining the ricotta cheese.

## Step-by-Step Instructions

### Part 1: Making the Cannoli Shells

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and salt.
2. **Add Shortening:** Cut in the chilled shortening or lard using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can also do this in a food processor by pulsing the dry ingredients and shortening until the mixture resembles coarse crumbs.
3. **Incorporate Wet Ingredients:** In a separate small bowl, whisk together the chilled Marsala wine (or white wine) and white vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If the dough is too dry, add a teaspoon of chilled wine or water at a time until it comes together. Be careful not to overmix.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be firm and not sticky. If using a food processor, process until the dough forms a ball.
5. **Rest the Dough:** Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax, making the dough easier to roll out.
6. **Roll Out the Dough:** On a lightly floured surface, roll out the dough very thinly, about 1/16 inch thick. The thinner the dough, the crispier the shells will be. Keep the remaining dough covered while working.
7. **Cut Out Circles:** Use a 4-inch cookie cutter or a knife to cut out circles from the rolled-out dough. You can re-roll the scraps to get more circles.
8. **Wrap the Shells:** Lightly brush an egg white around the edges of each circle. Wrap each circle around a cannoli form, overlapping the edges slightly. Press the edges together firmly to seal. The egg white acts as a glue to keep the shells closed during frying.
9. **Fry the Shells:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the cannoli shells into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and crispy. Maintain a consistent oil temperature for even frying.
10. **Remove and Drain:** Use a slotted spoon or spider to remove the fried cannoli shells from the oil and transfer them to a paper towel-lined plate to drain. Let them cool slightly before removing the cannoli forms. The shells will be very fragile when hot, so handle them with care.
11. **Remove the Forms:** Once the shells are cool enough to handle, gently twist and slide the cannoli forms out. If they are stuck, try tapping the form gently on a hard surface.
12. **Cool Completely:** Let the cannoli shells cool completely on a wire rack before filling.

### Part 2: Making the Pumpkin Cannoli Filling

1. **Drain the Ricotta:** This is a crucial step! Place the ricotta cheese in a fine-mesh sieve or line a colander with cheesecloth. Set the sieve or colander over a bowl and let the ricotta drain in the refrigerator for at least 2 hours, or preferably overnight. This removes excess moisture and prevents the filling from becoming soggy. Discard the drained liquid.
2. **Combine Ingredients:** In a large bowl, combine the drained ricotta cheese, pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, vanilla extract, and orange zest (if using). Adjust the amount of powdered sugar to your desired sweetness.
3. **Mix Well:** Use an electric mixer or a whisk to beat the filling until smooth and creamy. Be careful not to overmix, as this can make the ricotta grainy.
4. **Chill the Filling:** Cover the bowl and refrigerate the filling for at least 30 minutes to allow the flavors to meld.

### Part 3: Assembling the Pumpkin Cannoli

1. **Prepare Piping Bag:** Transfer the pumpkin ricotta filling to a piping bag fitted with a large round tip. If you don’t have a piping bag, you can use a Ziplock bag and cut off one of the corners.
2. **Fill the Shells:** Just before serving, pipe the filling into each cannoli shell from both ends. Filling them right before serving prevents the shells from becoming soggy.
3. **Garnish (Optional):** Dip the ends of the filled cannoli in mini chocolate chips or chopped candied ginger for an added touch of flavor and visual appeal.
4. **Serve Immediately:** Serve the pumpkin cannoli immediately for the best flavor and texture. If you need to prepare them in advance, fill the shells no more than 30 minutes before serving.

## Tips for Cannoli Perfection

* **Use Cold Ingredients:** Chilled ingredients are key to creating a flaky and tender cannoli shell. Keep the shortening, Marsala wine (or white wine), and even the flour in the refrigerator before using.
* **Don’t Overmix the Dough:** Overmixing develops the gluten too much, resulting in a tough shell. Mix until just combined.
* **Roll the Dough Thinly:** The thinner the dough, the crispier the shells will be. Aim for about 1/16 inch thickness.
* **Drain the Ricotta Thoroughly:** This is essential for preventing a soggy filling. Let the ricotta drain for at least 2 hours, or preferably overnight.
* **Fry at the Right Temperature:** Maintaining a consistent oil temperature of 350°F (175°C) is crucial for even frying.
* **Don’t Overcrowd the Fryer:** Fry the shells in batches to prevent the oil temperature from dropping too much.
* **Fill the Shells Just Before Serving:** This prevents the shells from becoming soggy. If you need to prepare them in advance, fill the shells no more than 30 minutes before serving.
* **Experiment with Flavors:** Feel free to add other spices to the filling, such as cardamom or allspice. You can also add chopped nuts or dried fruit.

## Variations

* **Chocolate Dipped Cannoli:** Dip the ends of the filled cannoli in melted chocolate for a decadent treat.
* **Nutella Cannoli:** Add a swirl of Nutella to the pumpkin ricotta filling for a hazelnut twist.
* **Pistachio Cannoli:** Sprinkle chopped pistachios on the ends of the filled cannoli for added flavor and texture.
* **Espresso Cannoli:** Add a teaspoon of instant espresso powder to the filling for a coffee-flavored cannoli.

## Serving Suggestions

* Serve pumpkin cannoli as a dessert for fall gatherings, Thanksgiving, or Christmas.
* Pair them with a cup of coffee or tea.
* Offer a variety of toppings, such as chocolate chips, chopped nuts, and candied ginger, for guests to customize their cannoli.

## Storage Instructions

* **Unfilled Shells:** Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days.
* **Filling:** Store the pumpkin ricotta filling in an airtight container in the refrigerator for up to 2 days.
* **Filled Cannoli:** Filled cannoli are best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The shells will soften over time.

## Recipe Card

**Pumpkin Cannoli**

A delightful twist on a classic dessert, these pumpkin cannoli feature crispy fried shells and a creamy, spiced pumpkin ricotta filling.

**Prep Time:** 1 hour
**Chill Time:** 3 hours
**Cook Time:** 15 minutes
**Yield:** 12-15 cannoli

**Ingredients:**

**For the Shells:**

* 2 cups (250g) all-purpose flour
* 2 tablespoons (25g) granulated sugar
* 1 tablespoon (5g) unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 2 tablespoons (30g) chilled vegetable shortening or lard
* 1/2 cup (120ml) chilled dry Marsala wine (or other dry white wine)
* 1 teaspoon white vinegar
* 1 egg white, lightly beaten
* Vegetable oil, for frying

**For the Filling:**

* 15 ounces (425g) whole milk ricotta cheese, drained well
* 1 cup (245g) pumpkin puree
* 1/2 cup (60g) powdered sugar, or more to taste
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest (optional)
* Mini chocolate chips or chopped candied ginger, for garnish (optional)

**Instructions:**

**Make the Shells:**

1. In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and salt.
2. Cut in the shortening until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the Marsala wine and vinegar. Gradually add to the dry ingredients, mixing until a dough forms.
4. Knead the dough for 5-7 minutes, or until smooth and elastic.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
6. Roll out the dough thinly and cut out 4-inch circles.
7. Brush the edges of each circle with egg white. Wrap around a cannoli form, overlapping the edges and pressing to seal.
8. Heat vegetable oil to 350°F (175°C). Fry the shells for 1-2 minutes per side, or until golden brown and crispy.
9. Remove and drain on paper towels. Let cool slightly before removing the cannoli forms.
10. Cool completely on a wire rack.

**Make the Filling:**

1. Drain the ricotta cheese for at least 2 hours, or preferably overnight.
2. In a large bowl, combine the drained ricotta, pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, vanilla extract, and orange zest (if using).
3. Mix well until smooth and creamy.
4. Chill the filling for at least 30 minutes.

**Assemble the Cannoli:**

1. Transfer the filling to a piping bag.
2. Just before serving, pipe the filling into each cannoli shell from both ends.
3. Garnish with mini chocolate chips or chopped candied ginger (optional).
4. Serve immediately.

Enjoy your homemade Pumpkin Cannoli! They’re a perfect blend of classic tradition and seasonal flavors.