• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

This recipe was prepared using the MultiQuick 9 Hand blender with the blending shaft attachment, 1.5 cup nut chopper attachment, and beaker.



  • 1 ½ cups fresh pumpkin puree*
  • ½ cup ricotta cheese
  • ¼ cup heavy cream
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of salt
  • 1 teaspoon honey, or more to taste
  • 6 large or 20 small cannoli shells
  • 1/4 cup toasted pistachio nuts, optional
  • 1 oz chocolate, optional
  • 1 tsp confectioner’s sugar, optional

  1. Place the pumpkin puree, ricotta cheese, heavy cream, nutmeg, cinnamon, salt and honey in the beaker attachment of the MQ 9 beaker. Attach hand blender with blending shaft attachment  and blend well.  
  2. Scrape the filling into a piping bag fitted with an open star tip or spoon into a sealable bag and cut off about ¾ of an inch off the corner of the bag.
  3. Refrigerate the filling in the bag and prepare nuts or chocolate if using. Chop the nuts and/or the chocolate in the 1.5 cup chopper attachment.
  4. Remove filling from the fridge, pipe the filling into the cannoli shells. (Note: it’s best to only fill the cannoli’s just before you are going to eat them otherwise the shell will get soft.)
  5. Dip both ends of each cannoli in the nuts and/or chocolate, then sift the confectioner’s sugar over the cannoli. Serve immediately.

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