Pumpkin meets my favorite Italian dessert in this Pumpkin Cannoli Dip
Where to find the best cheesesteaks in Philadelphia isn’t the only food topic which we locals have a strong opinion about (for the record, it’s Jim’s Steaks for me.)
If you’re from South Philly or live near by and have any Italian blood in your family lineage, you probably have a preference on where to get cannoli – the fried dough pastry filled with sweetened ricotta.
In our family, it’s Isgro Pastries (or Potito’s Bakery for a close second.) For our wedding reception, we had mini cannoli from Isgro’s brought in and I may or may not have gone on a “eat cannoli every single day” binge during our honeymoon in Sicily.
True be told, my favorite part of the cannoli is the super smooth and sweet ricotta filling. I thought back to a cannoli dessert dip that my cousin brought to my baby shower years ago. It was served with broken pieces of cannoli shell – a brilliant way for the bakery to use up their shell mishaps.
I did not even want to attempt to recreate the deep fried shells so I pieced together a recipe for baked cannoli shells. And in this recipe, the shells don’t have to be formed at all — because really, what’s the point if you’re just going to break them up?
At the last minute, I added pumpkin to the ricotta stuffing for color, nutrition and seasonality (since my pumpkin ban is over – I refused to use it before the official start of fall this year. Pumpkin pancakes in August?? Just no.)
So, while the final result probably won’t put Isgro’s out of business, I now have a new fall/Halloween party dip in the recipe rotation.