Pumpkin-Caramel Cannoli

By á-4202

Ingredients

• Filling:
• 1 pkg (8 oz) cream cheese, softened
• 3/4 cup powdered sugar
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 1 tsp pumpkin pie spice
• 2 TBS miniature chocolate chips
• 2 TBS toffee bits
• 2 TBS finely chopped pecans or shelled pistachios
• 1/2 cup heavy whipping cream
• Cannoli Shells:
• 12 purchased cannoli shells (from bakery section of most grocery stores)
• Garnishes and Topping:
• Additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
• 1/2 cup caramel topping
• 1/2 cup whipped cream

Details

Servings 12
Preparation time 10mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

Filling:
1) In large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on med speed until smooth. Stir in 2 tablespoons each chocolate chips, toffee bits and chopped pecans.

2) 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.

Cannoli:
1) 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.

Garnishes and Topping:
1) To serve, place filled cannoli on serving plates. Drizzle with caramel topping.

2) In a med bowl, whip cream on high speed until stiff peak form. (Cream may be sweetened to taste with powdered sugar during the whipping if you like). Garnish with whipped cream.