Pumpkin Pie Cannoli (or: How to Say that Pie is Overrated Without Words)

‘Tis the season to remember how much I hate baking! But  as impatient as I get, the end result is (usually) so, so worth it- except for this one time I tried to make a peppermint cake and it came out looking and tasting like toothpaste. That was a disaster. But this isn’t about the peppermint cake. This is about pumpkin pie cannoli.

For the past few years, my cousin and I have coordinated our Thanksgiving schedules so that we can bake pies together and bring them to the feast- usually an apple and a triple-chocolate pumpkin (it’s Martha Stewart’s. For a criminal, she sure can cook). This year, with an unusually hectic work schedule and far distances between us, I opted instead for us to team up to bring something a little easier and off the beaten path.

I present you with my take on this Skinny Pumpkin Pie cannoli from I Wash…You Dry. It was different and intriguing. Just strip away any and all delusions that “skinny” has a place at dessert, and we have the perfect choice! Here it is, with my changes. Please note I used apple pie spice instead of pumpkin pie spice. This is because I was talking to my parents while I put this together, got distracted, saw “pie spice” on the label, used it, and didn’t realize it until my dad pointed it out. Don’t panic. It was delicious.

I made the cream and my cousin got the shells- just regular cannoli shells, for the sake of convenience and also because as I’ve explained before, we’re Italian food snobs in my neck of the woods and if I showed up with pumpkin pie mousse in a biscuit shell, it’d be delicious, but I couldn’t, in good conscience, refer to it as a cannoli. It was a good choice. The shells added a nice crunch to a creamy dessert.

Un-Skinnyfied Pumpkin Pie Cannoli Filling

  • Servings: fills 16 small cannoli shells
  • Print


  • 1 package instant vanilla pudding mix (4.5 oz)
  • 1 tsp apple pie spice
  • 1 cup cold whole milk
  • 1 cup pumpkin puree (not pumpkin pie filling! It’s in a can, too, so make sure to read the label.)
  • 1 cup Cool Whip
  1. In a medium bowl, stir together the pudding mix and the apple pie spice until blended.
  2. Add the milk and the pumpkin pie puree, and whisk the mixture until blended. It’ll be mostly creamy.
  3. Fold in the Cool Whip gently until it’s combined- not totally mixed. There will be streaks of Cool Whip in there still. That is fine.
  4. Scoop the mixture into a thick zip-lock bag and seal, refrigerating until it’s showtime. If it’s a bit runny, pop it in the freezer for about an hour before you’re ready to fill the shells.

To fill the shells: cut the corner of the zip-lock bag, stick the open corner into the center of the shell, and pipe in the cream.




2 thoughts on “Pumpkin Pie Cannoli (or: How to Say that Pie is Overrated Without Words)

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