Your New Favorite Thanksgiving Dessert is Here (And It Fits in Your Hand!)

Hey friends, Beau here! Let’s talk about the best part of Thanksgiving. No, I’m not talking about the tryptophan-induced nap on the couch (though that’s a close second). I’m talking about that glorious moment when the dessert tray makes its grand entrance. The pies. The whipped cream. The sheer, unadulterated joy.

But let’s be real for a second. As much as we love tradition, sometimes you want to shake things up. What if you could have a little bit of everything without committing to a giant slice? What if dessert was not just delicious, but also a total conversation starter? That, my friends, is where the magic of our Thanksgiving Pie Cannoli comes in.

Imagine this: a crisp, golden cannoli shell, cradling not one, but three of your favorite pie fillings, whipped into fluffy, pipeable clouds. You get the warm spice of pumpkin, the rich, mapley goodness of pecan, and the bright, tart zing of cranberry, all in one perfect, handheld bite. It’s like a Thanksgiving dessert sampler platter that’s as fun to make as it is to eat. Whether you’re the designated dessert bringer or you just want to wow your family this year, this recipe is your secret weapon. So, tie on your favorite apron, and let’s turn pie night on its head!

The “Aha!” Moment: A Tale of Two Desserts

This recipe was born from a happy accident, as the best kitchen creations often are. A few years back, I hosted a “Friendsgiving” potluck in my first real apartment. The kitchen was tiny, the oven was… temperamental, and counter space was a myth. I volunteered for dessert duty, envisioning a beautiful trio of pies. Reality hit when I realized I only owned one pie dish.

Panic set in. But then, my eyes landed on a box of cannoli shells I’d picked up on a whim. Next to it sat a bowl of leftover pumpkin pie filling and some cranberry sauce from a test recipe. A lightbulb went off. What if I just… mixed them with some cream cheese and piped them in? The result was chaotic, messy, and an absolute smash hit. My friends couldn’t get enough. They loved the variety and the playful format. That messy experiment evolved into this refined, show-stopping recipe. It taught me that the best food isn’t about perfection; it’s about joy, creativity, and sharing something truly special with the people you love.

Gathering Your Pie Cannoli Toolkit

Here’s everything you’ll need to create these festive treats. Don’t stress about exact brands—this is all about feel-good cooking! I’ve included some insider tips and swaps to make it your own.

• 12 Cannoli Shells (store-bought or homemade): The edible vessel for our pie-filling masterpiece! Store-bought shells are a fantastic time-saver and work beautifully. If you’re feeling ambitious, homemade shells are a rewarding project, but for this recipe, we’re all about ease and fun.
• For the Pumpkin Filling:
  • ½ cup Pumpkin Purée: Make sure you grab the plain, pure pumpkin purée, not pumpkin pie filling (which has sugar and spices already added). We want to control the flavor ourselves!
  • ½ cup Whipped Cream Cheese: Using the whipped version makes blending a breeze. If you have a block of cream cheese, let it soften at room temperature for an hour before whipping it smooth.
  • ¼ cup Powdered Sugar: Powdered sugar dissolves instantly and gives us a silky-smooth texture. Granulated sugar can leave a gritty feel.
  • ½ tsp Pumpkin Pie Spice: The warm, cozy heart of the filling! No pumpkin pie spice? A mix of cinnamon, ginger, nutmeg, and a pinch of cloves will do the trick.
• For the Pecan Filling:
  • ½ cup Pecan Pie Filling: This is a great use for store-bought filling or, even better, your Thanksgiving leftovers! If starting from scratch, simply simmer pecans with a little corn syrup, brown sugar, and a pat of butter until thickened.
  • ¼ cup Mascarpone or Cream Cheese: Mascarpone adds a luxurious, rich creaminess, but standard cream cheese works perfectly too. It helps stabilize the sweet filling and adds a tangy balance.
  • 1 tbsp Maple Syrup: A touch of real maple syrup enhances that classic pecan pie flavor. It’s our little chef’s secret for depth!
• For the Cranberry Filling:
  • ½ cup Cranberry Sauce: Jellied or whole-berry both work! Jellied will give you a smoother, vibrant pink filling, while whole-berry offers lovely little bursts of tart fruit.
  • ½ cup Whipped Cream: Whip your cream to stiff peaks before folding it in. This makes the cranberry filling light and airy.
  • 2 tbsp Powdered Sugar: Cranberry sauce can be quite tart, so this sweetens it up just right.

Let’s Build These Beautiful Bites: A Step-by-Step Guide

Ready to play pastry chef? This process is simple, satisfying, and honestly, the most fun you’ll have in the kitchen all week. Follow these steps, and you’ll be a pie cannoli pro in no time.

1. Chill Out First. Before you even start mixing, place your mixing bowls and beaters/whisk attachment in the freezer for 10-15 minutes. A cold bowl is the #1 secret to getting your whipped cream and fillings to fluff up perfectly. It’s a tiny step with a huge payoff.
2. Whip It Good. We’ll make each filling one at a time. For the Pumpkin Filling, add the pumpkin purée, whipped cream cheese, powdered sugar, and pumpkin pie spice to a bowl. Beat them together with an electric mixer on medium speed until everything is smooth, creamy, and well-combined. Give it a taste—need more spice? Go for it! Scrape this into a separate bowl and set aside.
3. Create the Pecan Dream. Now, for the Pecan Filling, combine the pecan pie filling, mascarpone (or cream cheese), and maple syrup. Beat until the mixture is uniform and fluffy. The mascarpone will cut the sweetness beautifully. Set this aside with the pumpkin filling.
4. Get Berry Airy. For the Cranberry Filling, this one’s a two-parter. First, take your chilled bowl and beat the ½ cup of heavy cream with the 2 tbsp of powdered sugar until you have firm peaks. Then, gently fold in the cranberry sauce. “Folding” is key here—use a spatula and a light hand, cutting through the center and turning the bowl, to keep all that air in the whipped cream. We want it light, not dense!
5. The Big Chill, Part Two. Cover all three bowls of filling and pop them in the refrigerator for at least 30 minutes. This is non-negotiable! Chilling firms up the fillings, making them much easier to pipe and preventing them from turning your cannoli shells soggy too quickly.
6. Bag ‘Em Up. Once chilled, transfer each filling into its own piping bag. If you don’t have piping bags, no worries! You can use a sturdy plastic zip-top bag and snip a corner off. For a pro look, fit the bag with a large star tip—it creates those gorgeous, bakery-style swirls.
7. The Grand Finale: Piping! Here’s where the magic happens. Gently pipe the fillings into each end of a cannoli shell. You can do one flavor per shell for a classic look, or go for the full “sampler” effect by piping two or even three different fillings into the same shell. Get creative! There’s no wrong way here. Just be gentle so you don’t crack the shell.
8. Garnish and Glam. Right before serving, add your finishing touches. A sprinkle of crushed pecans on the pecan end, a tiny bit of candied orange zest on the cranberry, or a light dusting of powdered sugar over them all. This not only looks stunning but adds little bursts of texture and flavor.

How to Serve Your Thanksgiving Pie Cannoli

Presentation is part of the fun! These cannoli are naturally eye-catching, but a little staging goes a long way. I love arranging them on a long wooden cutting board or a elegant slate platter. Place them slightly overlapping in a row, with the colorful fillings facing up. It creates a stunning, abundant effect that will have everyone reaching for their phones to take a picture before they dig in.

For an extra touch, put small bowls of the garnishes—like extra crushed pecans or candied cranberries—on the side so guests can customize their own. These are the ultimate finger food dessert, perfect for a stand-up gathering or a more formal seated dinner. They pair wonderfully with a cup of strong coffee or a glass of dessert wine to balance the sweetness. Most importantly, serve them with a big smile—you just made something incredible!

Mix It Up! Your Pie Cannoli Playbook

The beauty of this recipe is its versatility. Once you master the base, the flavor combinations are endless. Here are a few of my favorite twists:

• Chocolate Sweet Potato: Swap the pumpkin filling for mashed sweet potato and add a tablespoon of cocoa powder to the mix. It’s like a sweet potato casserole and a brownie had a delicious baby.
• Apple Pie à la Mode: For the filling, fold a few tablespoons of thick, chunky apple butter into sweetened mascarpone. Pipe it in and immediately roll the ends in a mixture of graham cracker crumbs and cinnamon. It tastes just like apple pie with ice cream!
• Dairy-Free Delight: Easily make this vegan! Use dairy-free cream cheese and coconut whipped cream. Ensure your cannoli shells are made without butter or lard (many store-bought ones are vegan-friendly!).
• Boozy Bourbon Pecan: Add a teaspoon of good-quality bourbon to the pecan filling for a grown-up kick that screams holiday cheer.
• All-in-One Shell: Short on time? Make one batch of a single filling. A combination of cream cheese, whipped cream, and a half-cup of *both* pumpkin purée and cranberry sauce creates a swirled, festive flavor that’s easier but just as delicious.

Beau’s Kitchen Confidential

This recipe has come a long way since that first messy Friendsgiving! I’ve learned that the key is embracing the imperfections. Maybe a shell cracks a little—just fill it anyway and call it “rustic.” The first time I tried to pipe all three fillings at once, I created a colorful mess that looked more like abstract art than dessert. We laughed, we ate it, and it was still delicious.

My biggest tip? Don’t fill the cannoli shells more than an hour or two before serving. The shells will start to lose their signature crunch. It’s best to keep the fillings chilled in their bags and the shells separate, then do your piping right as guests arrive. That way, you get that satisfying, crisp snap with every single bite. It’s a little bit of planning for a perfect result.

Your Pie Cannoli Questions, Answered!

Q: Can I make the fillings a day ahead?
A: Absolutely! The fillings are actually better when they have time to chill and let the flavors meld. Prepare them up to 24 hours in advance, keep them covered tightly in the fridge, and give them a quick stir before piping.

Q: My cranberry filling is too runny. What happened?
A: This usually means the whipped cream was a bit soft or the cranberry sauce was very wet. Next time, make sure your cream is whipped to stiff peaks. For a quick fix, you can gently fold a tablespoon of instant pudding mix (vanilla or cheesecake flavor works well) into the runny filling to help thicken it up without altering the taste too much.

Q: Where can I find cannoli shells?
A: Most well-stocked grocery stores carry them in the bakery section or near the Italian foods. You can also check local Italian markets or order them online. They’re more common than you think!

Q: I can’t find piping bags. What’s the best hack?
A: A gallon-sized zip-top bag is your best friend here. Spoon the filling into one corner, press the air out, seal it, and then snip a half-inch off that corner. It works like a charm! For a star-shaped swirl, you can even tape a star piping tip to the outside of the bag before you snip the hole.

Thanksgiving Pie Cannoli

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• Author: BeauCollier

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Description

Thanksgiving Pie Cannoli – Handheld Holiday Magic

Three classic Thanksgiving flavors—pumpkin, pecan, and cranberry—meet in one crisp cannoli shell. Fluffy, creamy, and perfectly portable, these bites are a dessert showstopper!

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Ingredients

Scale 1x2x3x

Cannoli Shells

• 12 store-bought or homemade cannoli shells

Pumpkin Filling:

• ½ cup pumpkin purée (plain)

• ½ cup whipped cream cheese

• ¼ cup powdered sugar

• ½ tsp pumpkin pie spice

Pecan Filling:

• ½ cup pecan pie filling (store-bought or leftover)

• ¼ cup mascarpone or cream cheese

• 1 tbsp maple syrup

Cranberry Filling:

• ½ cup cranberry sauce (jellied or whole-berry)

• ½ cup heavy cream, whipped to stiff peaks

• 2 tbsp powdered sugar

Optional Garnishes:

• Crushed pecans, candied orange zest, powdered sugar

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Instructions

1. Chill Bowls & Whisk:
Place mixing bowls and beaters in the freezer for 10–15 minutes for fluffier fillings.

2. Make Fillings:

• Pumpkin: Beat pumpkin, cream cheese, powdered sugar, and pie spice until smooth.

• Pecan: Beat pecan filling, mascarpone, and maple syrup until uniform.

• Cranberry: Fold cranberry sauce into whipped cream gently to keep it airy.

3. Chill Fillings:
Cover bowls and refrigerate for at least 30 minutes to firm up.

4. Prepare Piping Bags:
Transfer each filling into a piping bag or zip-top bag with a corner snipped off. Optional: use a star tip for decorative swirls.

5. Pipe & Garnish:

• Pipe fillings into cannoli shells.

• One flavor per shell, or mix for a “sampler” effect.

• Garnish with crushed pecans, candied zest, or powdered sugar just before serving.

Notes

• Arrange on a long board or platter for visual appeal.

• Keep shells separate until serving for a crisp texture.

• Serve with coffee or dessert wine for a festive touch.

Nutrition

• Calories: 220 Cal per Cannoli
• Sugar: 14g
• Fat: 12g
• Carbohydrates: 24g

Nutritional Information (Per Cannoli, Approximate)

Let’s keep it real—this is a celebratory dessert! It’s all about enjoying special treats in moderation. This info is an estimate based on the specific ingredients used. Your exact numbers may vary.

• Calories: 220
• Fat: 12g
• Carbohydrates: 24g
• Sugar: 14g
• Protein: 3g

Remember, the joy and connection that come from sharing a homemade dessert are just as important as what’s on the plate. Savor every bite guilt-free!

Final Thoughts from My Kitchen to Yours

Well, there you have it! Your guide to creating the most talked-about dessert at your Thanksgiving table. These Thanksgiving Pie Cannoli are more than just a recipe; they’re a reminder that food is meant to be fun, creative, and shared.

I hope you feel inspired to give these a try. Don’t be afraid to put your own spin on them. Maybe you have a famous sweet potato recipe you want to turn into a filling, or perhaps you want to drizzle them with chocolate. Make it your own! That’s what cooking is all about.

If you do make them, I’d be absolutely thrilled to see your creation. Tag me @Feastical on social media so I can cheer you on! From my kitchen to yours, happy cooking, and have a wonderful, flavor-filled holiday.

– Beau

Prep Time: 25 min | Chill Time: 30 min | Total Time: ~55 min