Pumpkin Cannoli Dip
Raise your hand if you’re still on the pumpkin train. Don’t be ashamed—I’m totally still on it. As long as my grocery store is carrying pumpkin puree for less than $1 a can, it’s pumpkin season. It’s definitely not just an October or November flavor, especially down here. So today I’m sharing a brand new pumpkin recipe: Pumpkin Cannoli Dip!
I’ve shared some other pumpkin recipes on the blog in the past, like these easy, 3-ingredient pumpkin spice cookies and pumpkin hot chocolate. This one is a bit different, was a total experiment, and I’m so excited to share it with y’all now.
Pumpkin Cannoli Dip
This is a kicked-up version of a sweet snack my mom used to make. Hers was regular cannoli dip—think the filling of a classic cannoli in dip form. When she made it, it never lasted more than a few days in our fridge. I got hit with a craving for it a few weeks ago, and as I was scouring my kitchen for the ingredients, I thought, hey, this would probably be delicious with pumpkin in it.
And it was. So I made a test batch for some friends here in Chattanooga, and then made it for my parents at Thanksgiving. As I predicted, it didn’t last very long. This may be one of my new favorite fall dishes. Even though it is sweeter, it makes a great appetizer, especially if your main course is particularly savory. And of course, it’s a fabulously easy and sharable dessert.
If you’re really into a strong pumpkin flavor, add an additional tablespoon of puree. If you want to use it as a dessert, add whipped cream to the ricotta and mix before adding everything else. If you’re preparing for a larger party, double the recipe.
Here’s how to make Pumpkin Cannoli Dip:
INGREDIENTS:
- 1 cup ricotta cheese (I used part-skim)
- 2 tbsp pumpkin puree (NOT pie filling)
- 2 tbsp maple syrup
- 1 tbsp milk
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Up to 1/2 cup mini chocolate chips
- Sweet potato chips, graham crackers, pita chips, pretzels, etc. for dipping.
TO MAKE IT:
- Add ricotta, pumpkin puree, milk, syrup and spices to a bowl. Mix well.
- Fold in chocolate chips.
- When ready to serve, garnish with extra pumpkin pie spice and chocolate chips. Serve with sweet potato chips, graham crackers, spice cookies, pretzels, or whatever you think would be delicious.
- Store in the fridge for up to a week. Stir well before serving/eating as leftover.
What’s your favorite party dip or appetizer? Share your recipes below!
