Simple Way to Dairy Free Ricotta Recipe For Cannolis

Pumpkin Cannoli

Ricotta cheese is rich, creamy, and smooth.

Recipe Summary Pumpkin Cannoli

I needed to bring a pumpkin dessert for a pumpkin-themed baby shower and I came up with this and it was a huge hit.

Ingredients | Dairy Free Ricotta Recipe For Cannolis

1 cup confectioners' sugar

¾ cup canned pumpkin

4 ounces mascarpone cheese

½ cup ricotta cheese

¼ cup instant vanilla pudding mix

1 teaspoon pumpkin pie spice

½ cup heavy whipping cream

12 large cannoli shells

1 tablespoon sprinkles, or as desired

1 teaspoon confectioners' sugar for dusting

Directions

Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.

Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.

You can add more vanilla pudding mix until you reach the desired consistency.

Info | Dairy Free Ricotta Recipe For Cannolis

prep: 20 mins total: 20 mins Servings: 12 Yield: 12 cannoli

TAG : Pumpkin Cannoli

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