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!
Ingredients
Cannoli Shells
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12 store-bought or homemade cannoli shells
Pumpkin Filling:
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½ cup pumpkin purée (plain)
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½ cup whipped cream cheese
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¼ cup powdered sugar
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½ tsp pumpkin pie spice
Pecan Filling:
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½ cup pecan pie filling (store-bought or leftover)
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¼ cup mascarpone or cream cheese
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1 tbsp maple syrup
Cranberry Filling:
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½ cup cranberry sauce (jellied or whole-berry)
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½ cup heavy cream, whipped to stiff peaks
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2 tbsp powdered sugar
Optional Garnishes:
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Crushed pecans, candied orange zest, powdered sugar
Instructions
1. Chill Bowls & Whisk:
Place mixing bowls and beaters in the freezer for 10–15 minutes for fluffier fillings.
2. Make Fillings:
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Pumpkin: Beat pumpkin, cream cheese, powdered sugar, and pie spice until smooth.
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Pecan: Beat pecan filling, mascarpone, and maple syrup until uniform.
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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:
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Pipe fillings into cannoli shells.
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One flavor per shell, or mix for a “sampler” effect.
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Garnish with crushed pecans, candied zest, or powdered sugar just before serving.
Notes
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Arrange on a long board or platter for visual appeal.
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Keep shells separate until serving for a crisp texture.
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Serve with coffee or dessert wine for a festive touch.
Nutrition
- Calories: 220 Cal per Cannoli
- Sugar: 14g
- Fat: 12g
- Carbohydrates: 24g