Pumpkin Cannoli Dip

Pumpkin Cannoli Dip in a bowl with apples and spiced wafers

As October comes to an end and Halloween is only a few days away, I don’t want to let October go this year! We have had the warmest October here in PA and New Jersey, still being able to wear shorts for most of the days! And anything pumpkin is another thing I don’t want to let go of! Why is it that we don’t really do much with pumpkin throughout the year until the fall comes, especially the months of September, October and November. Thanksgiving isn’t the same without good old pumpkin pie! And Spiced Wafers, Ginger Snaps and Apple Cider are in every food store you enter, right in the front so you can grab them right away! These foods scream fall!

Pumpkin Cannoli Dip in a bowl with apples and spiced wafers

Why is it that we don’t really think of pumpkin in the spring and summer leading up to fall? We look forward to this time of year for 9 months! The combination of the weather, the leaves turning beautiful colors, the smell of the wood burning smoke up through the fireplaces and wood burning in firepits outside lighting up the night add to the excitement of the tastes of fall!  I guess it wouldn’t be as special if we had it all year around, right? So how can we make pumpkin extra special?

I was chatting with my dear friends, Fran and Joanne at the shore this past weekend all about different kinds of pumpkin desserts. Fran said the Italian Bakery he goes to had pumpkin cannoli’s! I said, “pumpkin cannoli’s”???? Oh my! I couldn’t stop thinking about them! But the thought of making cannoli shells was daunting. I remember making them many moons ago, and spent hours at the stove with hot oil and those stainless tubes to form them correctly. UGH!

pumpkin cannoli dip in a bowl with a spiced wafer

So I thought why not make the filling without the cannoli shell? That was the best part anyway! I could serve it with the spiced or vanilla wafers, ginger snaps, sliced apples or pears, and even cinnamon pita chips! It’s a great party dessert dip this time of year!

I know this isn’t really a novel idea, but maybe I can surprise one or two people! lol.

Until next time,

Let’s get cookin’ and bakin’,

Madeline

Pumpkin Cannoli Dip

Do you love a cannoli like I do? I can't get enough of them! Vanilla, chocolate, blueberry and guess what? Have you tried Pumpkin before? Well my friends told be about a store that had Pumpkin Cannoli's and I thought to myself, "Why not try making them?" So instead of putting the filling into a shell, I made a dip out of it! And what a dip it is!
Prep Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: cannoli, confectioner's sugar, Dessert, falldessert, nestleminichocolatechips, pumpkin, pumpkinpiespice, ricottacheese, spicedwafers
Author: Madeline Kohler

Equipment

  • Food Processor or High Speed Blender
  • Medium Mixing Bowl

Ingredients

  • 2 cups ricotta cheese (whole milk)
  • 1 cup confectioner's sugar
  • cup pumpkin puree
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • ½ tsp orange zest
  • 1 cup mini chocolate chips

Instructions

  • Put ricotta cheese, confectioner's sugar, pumpkin puree, vanilla, and pumpkin pie spice in a food processor or blender.
  • Blend on low - medium speed for 1 - 2 minutes until silky smooth. (Check after 1 minute and if not silky smooth, blend another minute.)
  • Scrape filling into a mixing bowl,
  • Add mini chocolate chips and orange zest.
  • Chill at least 4 - 8 hours.
  • Serve with spiced or vanilla wafers, ginger snaps, apple slices, or broken cannoli pieces.

Notes

Pumpkin Cannoli Dip in a bowl with apples and spiced wafers

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