Pumpkin Cannoli Cream Dip Recipes

Steps:

• Place the ricotta cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments.) Mix on slow speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. You are looking for the sugar to help break down the cheese and for the sugar to dissolve.
• Once the mixture is smooth, add the pumpkin puree and pumpkin pie spice. Allow the mixture to fully combine on medium speed. Once the mixture is smooth, add the chocolate chips and stir by hand to combine. Place the mixture in the refrigerator until ready to serve.
• Put the carved pumpkin on a display plate. Place the top of the pumpkin back on top. Spoon the cannoli dip into the mouth of the pumpkin and out onto your display plate. Sprinkle the dip with white chocolate chips. Arrange the chips around the dip and serve.

Steps:

• DIRECTIONS FOR FILLING: Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner's sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated). For the Shells In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through Continue rolling out the remaining dough. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it's messier and will take longer. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner's sugar and/or drizzles of melted chocolate if desired.

Steps:

• In large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on medium speed until smooth. Stir in 2 tablespoons each chocolate chips, toffee bits and chopped pecans.
• In another large bowl, beat whipping cream with mixer on high speed until stiff peaks form. Fold cream cheese mixture into whipped cream. If not serving cannoli immediately, refrigerate filling until serving time.
• Spoon filling into large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Pipe filling into each cannoli shell. Sprinkle ends with additional chocolate chips, toffee bits or pecans.
• To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.

Steps:

• 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.

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.