Ingredients
1
package (8 oz) cream cheese, softened
3/4
cup powdered sugar
3/4
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice
2
tablespoons miniature chocolate chips
2
tablespoons toffee bits
2
tablespoons finely chopped pecans or shelled pistachios
1/2
cup heavy whipping cream
12
purchased cannoli shells (from bakery section of most grocery stores)
Additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
1/2
cup caramel topping
1/2
cup whipped cream
Preparation
In large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on medium speed until smooth. Stir in 2 tablespoons each chocolate chips, toffee bits and chopped pecans.
In another large bowl, beat whipping cream with mixer on high speed until stiff peaks form. Fold cream cheese mixture into whipped cream. If not serving cannoli immediately, refrigerate filling until serving time.
Spoon filling into large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Pipe filling into each cannoli shell. Sprinkle ends with additional chocolate chips, toffee bits or pecans.
To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.
