Pumpkin Pumpkin Caramel Cannolis

Vanessa "Nikita" Milare

By
@Kitkat777

One year I bough a package of cannoli shells to make 4 cannolis but had left overs. I didnt want to throw them away so I went looking for more recipes to make this is 1 of them. I made this a few times for Thanksgiving.


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Comments:

Serves:

12

Prep:

10 Min

Cook:

10 Min

Ingredients

filling:
1 pkg
philly cream cheese, softened
3/4 c
powdered sugar
3/4 c
canned pumpkin (not pumpkin pie mix)
1 tsp
pumpkin pie spices
2 Tbsp
chocolate chips, mini
2 Tbsp
toffee chips
2 Tbsp
pistachio nuts, chopped
1/2 c
heavy whipping cream

CANNOLI SHELLS:

12
cannoli shells ( you can get from any bakery section of your grocery store)

GARNISHES & TOPPINGS:

additional chocolate chips mini, toffee & pistachio
1/2 c
caramel topping
1/2 c
heavy cream, whipped

Directions Step-By-Step

1
First in a large bowl beat the first 4 ingerdients with an eletric mixer on medium speed until smooth. Then stir in 2 Tbsp. each of the mini chips, toffee & nuts.
2
Next in another large bowl beat the whipping cream with the mixer on high speed until stiff peaks form. Then fold crem cheese mixture into the whipped cream. If you dont plan to serve cannolis immediately, put in the ice box until ready to serve.
3
Next spoon filling into a large resealable plastic ba, seal the bag & cut off 1 bottom corner of the bag. Then pipe the filling into each cannoli shell. Then sprinkle each end of the shells with chip minis, toffee & nuts.
4
Then place each filled cannolis on a serving plate. Drizzle with the caramel topping & garnish with the whipped cream.

About this Recipe

Course/Dish: Other Desserts
Collection: Terrific Toppings
Other Tag: Quick & Easy