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!
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!
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’,
Pumpkin Cannoli Dip
- Food Processor or High Speed Blender
- Medium Mixing Bowl
- 2 cups ricotta cheese (whole milk)
- 1 cup confectioner's sugar
- ⅔ cup pumpkin puree
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- ½ tsp orange zest
- 1 cup mini chocolate chips
- 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.