Did you know that you can turn store-bought pie do into cannoli shells? If not here is a new hack that you can use to make easy homemade Pumpkin Cannolis!! Try out this new way to make pumpkin dessert your family will love for a Thanksgiving dinner treat. Here’s the recipe:
Prep Time 20mins Cooking Time 25mins Makes 20 servings
● all-purpose flour, for rolling out the dough
● 15oz. Store-bought refrigerated pie dough
● 2 tablespoon cinnamon-sugar
● 2 cups ricotta
● 1 cup pumpkin puree
● 1 cup powdered sugar
● 1-2 teaspoons Leaner Creamer Pumpkin Spice Creamer
● ½ teaspoon vanilla
● pinch of salt
● 1 cup mini chocolate chips
1 Preheat oven to 350°F. Grease 2 nonsticking baking sheets with cooking spray. Tear off a large square foil, then roll the foil into a long and tight cylinder. Repeat to make 4 cylinders in total and place the 2 foil cylinders on each baking sheet and spray foil with cooking spray.
2 Onto a lightly floured surface, unroll pie crust and sprinkle all over with cinnamon-sugar. Us 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 for about 20 minutes. Let cool for 15 minutes before carefully removing from the foil.
3 Meanwhile, in a large bowl, combine ricotta and pumpkin puree and beat until light and fluffy. Add powdered sugar, LC Pumpkin Spice Creamer, vanilla, and salt then beat until as smooth as possible. Fold in chocolate chips then transfer mixture to a large piping bag.
4 Pipe filling into the cannoli shells and serve immediately