pumpkin pumpkin caramel cannolis

★★★★★ 2
a recipe by
Vanessa "Nikita" Milare
Hilo, HI

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.

★★★★★ 2
serves 12
prep time 10 Min
cook time 10 Min

Ingredients For pumpkin pumpkin caramel cannolis

  • 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

How To Make pumpkin pumpkin caramel cannolis

  • 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.
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