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, who’s ready for a new pumpkin recipe?
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:
- 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!