‘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
- 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
- In a medium bowl, stir together the pudding mix and the apple pie spice until blended.
- Add the milk and the pumpkin pie puree, and whisk the mixture until blended. It’ll be mostly creamy.
- 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.
- 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.