When we think of Italian deserts, one of the first to pop into our mind is the cannoli. Cannolis are originally from Italy and were made around the early 1900’s. A cannoli has a sweet cream cheese interior with a fried tube shell on the outside. Sometimes, though, the interior is the only thing you need. Here’s how you can prepare your very own no-bake pumpkin cannoli dip in time for fall (Related: make no-bake cinnamon apple cookie dough).

Ingredients:

• ¼ cup heavy whipping cream, cold
• 1 cup full-fat ricotta cheese
• ½ cup canned pumpkin puree
• ½ cup powdered sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ cup mini semisweet chocolate chips
• 1 cup of cannoli chips or graham crackers (optional)

Instructions:

1. In a large mixing bowl, beat the heavy cream until it thickens, roughly 3-4 minutes. When done beating, peaks should form. Transfer to another bowl and chill in the refrigerator.
2. Beat together the ricotta, pumpkin, powdered sugar, cinnamon, nutmeg, allspice, and ginger with the heavy cream until smooth.
   

   Gallery • 1 Photos

   Kayli Taylor

   Step 2
3. Mix the cannoli dip and the chocolate chips. Chill for an hour.
   

   Gallery • 1 Photos

   Kayli Taylor

   Step 3
4. Serve with cannoli chips or graham crackers if desired. Enjoy!
   

   Gallery • 1 Photos

   Kayli Taylor

   Step 4

Pumpkin cannoli dip is a fantastic treat to have with your friends and family. This delicious treat tastes best with cannoli chips or graham crackers. Simply just break a piece of the cracker, dip, and enjoy.