Skinny Pumpkin Pie Cannolis

Let me first start this off with a fair warning from my husband.

These are not filled with actual pumpkin pie. {apparently it came as a shock to him when he took a bite}

I would also like to take this moment to clarify that these cute little things are not actual “cannolis” either. They just happened to take the shape of a cannoli, and also happened to be filled with a light pumpkin pie mousse… so yeah, Skinny Pumpkin Pie Cannolis.

With the holiday season fast approaching it’s almost impossible to steer clear of candy, chocolate and let’s face it… butter.

If you’re searching for a lighter but still satisfying dessert, [with all the joyous flavors of fall] then you have got to try these Skinny Pumpkin Pie Cannolis.

The outer shell is a simple pie crust (I used Pillsbury ready made pie crusts) that is molded around a cannoli form and then baked till golden brown. Inside the pie shells is a deliciously light and fluffy pumpkin pie mousse that is beyond easy to make. Top it off with a little Cool Whip and a dash of cinnamon for one skinny out-of-this-world dessert.

Start by mixing a small box of vanilla (sugar-free) instant pudding mix with a teaspoon of pumpkin pie spice.

Then pour in a cup of cold milk.

Follow that with a cup of pumpkin pie puree (not pumpkin pie mix).

Give it a good whiskin’. Two minutes should do it.

Just make sure it’s smooth and not clumpy.

Gently fold in a cup of Cool Whip until the mixture is combined. It should be light and fluffy.

Scoop the mousse into a zip close bag and pop it into the fridge for about an hour.

 While that is chilling and the flavors are blending, it’s time to get started on the pie shells.

Roll out a Pillsbury ready made pie crust (or be adventurous and make your own). Use a 3 inch circular cookie cutter to cut out circles from the pie crust.

I cut out as many as I could, then took the scraps of pie crust and rolled them together and cut out more circles. I was able to get 8 circles out of each pie crust.

Wrap the circle around a Cannoli Form, or a 1″ wooden dowel. I prefer the Cannoli Forms because they are hollow and allow the insides of the pie crust to bake evenly.

If you go the wooden dowel route you might end up with the inside not cooked all the way and then have to bake it longer, but then the outside will get burnt… so just do the Cannoli Forms and save yourself a headache. They are like $5 bucks on Amazon.

After you wrap them, make sure to pinch the pie crust together where it overlaps, otherwise it might come undone when baking. Brush the pie crust with milk and bake.

Let them cool on a wire rack after they are done baking. Be careful when handling the Cannoli Forms cause they will be hot!

Pull out the Pumpkin Pie Mousse and snip off one corner of the bag. Put the cut side of the bag into one of the open ends of the pie crust and gently apply pressure to the bag, piping the mousse inside. Once it’s reached the outside, turn the pie crust around and repeat for the other side.

It sounds a lot more complicated then it actually is. Basically, just get the mousse inside of the pie crust.

Then you can top it with a dollop of Cool Whip and a dash of cinnamon. So cute, and oh so good!

These are so fun to make and even better to eat.

I’m pretty sure they are the best thing I have ever created. The pie crust is light and flaky and the pumpkin pie mousse inside is so light but full of that pumpkin pie flavor. These will surely hit the spot for that pumpkin pie craving without all the fat.

Skinny Pumpkin Pie Cannolis

Yield: 16 pumpkin pie cannolis

Ingredients

  • 1 package of Vanilla Pudding Mix (sugar free/fat free)[4 serving size]
  • 1 tsp Pumpkin Pie Spice
  • 1 cup cold Low Fat Milk (plus extra for brushing pie crust)
  • 1 cup pumpkin puree
  • 1 cup Reduced Fat Cool Whip (plus extra for topping)
  • 1 package Pillsbury Ready Made Pie Crusts (2 pie crusts)

Instructions

  1. In a medium bowl combine vanilla pudding mix and pumpkin pie spice and whisk till combined. Pour in milk and pumpkin puree and whisk until blended (about two minutes).
  2. Gently fold in the cool whip until it's all incorporated. Scoop mixture into a zip close bag and seal. Place in fridge for an hour.
  3. Preheat oven to 425 degrees F.
  4. While the mousse is in the fridge, roll out the pie crust and use a 3 inch circular cookie cutter to cut out circles from the pie crust. Combine the scraps of pie crust and roll out to cut more circles. I was able to get a total of 16 circles. :)
  5. Wrap the circle around a cannoli form making sure to pinch together the overlapping pie crust. Repeat with remaining circles and cannoli forms.
  6. Lightly brush with milk.
  7. Bake for 10-12 minutes or until the pie crusts are golden brown. Remove from oven and let cool on wire rack. Gently remove pie crust from cannoli form.
  8. When the pumpkin pie mousse is ready snip a corner of the bag off and pipe the mousse into each end of the baked pie crust.
  9. Top with an extra dollop of Cool Whip and a dash of cinnamon if desired.
  10. Enjoy!

Notes from Shawn

Special tools required are: 3 inch circle cookie cutter, Cannoli forms or 1" wooden dowel, pastry or silicone brush.

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Pumpkin Pie Mousse recipe was adapted from McCormick

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Comments

  1. How cute! And delicious!

  2. Not only are these totally goooorgeous, but they look insanely deeeeelicious!

  3. Wow. Cannot wait to try these. As a lover of all things pumpkin and sweet, and also a bride-to-be in 3 weeks, I like seeing the word “skinny” and “pumpkin” in the same sentence!!!

  4. This is such a cute idea, Shawn! Very original!

  5. My dear. You. Are. A. Genius. Plain and simple. I love everything about this!

  6. These are genius! Pinning these now! ;)

  7. So adorable & I’m glad they are on the lighter side. I like your cute little
    pumpkins on the table I didn’t know you could buy white pumpkins.

  8. I am in love with this idea! Wow. The variations I could make…But first I want these!!

  9. Oh make mine a fat one please! See at the FB festival it seems. GREG

  10. I featured your recipe on my ~A Little Sunday Potluck~ post this morning. I hope you will check it out & maybe grab my Featured button if you feel so inclined. ;)
    http://www.thefrugalfoodiemama.com/2012/10/a-little-sunday-potluck-10712.html

  11. Yum! These look gooood! These would be a great addition to my Thanksgiving dinner this year.

  12. Just made these and they are amazing!!!! So cute too. Thanks for the recipe!

  13. Just finished making these and they are sooooooo good!

  14. Shannon McCabe says:

    I made these tonight and they were absolutely delicious and easy to make. Thank you.

  15. I want to make these!! They look incredible!

  16. Can you make the filling the night before and pipe it in the morning?

  17. I have a baby shower one Wednesday. I’m going to try to find a filling that I can die pink and blue. :). Thanks

  18. Ahhh I love cannolis! At last a skinny version. Thanks for posting the link to the cheap cannoli forms too, I’ve been wanting some! I will have to add it to the Christmas list. Basically all I ever want is more kitchen equipment imagine that =).

  19. I think I’m going to make this as a pie instead of individual cannoli style servings… I love pumpkin!

  20. Hi,

    Thank you for sharing,it will be nice if you add the picture on it. Hope you do not mind i recommend you the silicone brush.

    http://www.aliexpress.com/store/product/Kitchen-Baking-Brush-Pastry-Tool/212878_1184657067.html

  21. Marie Shanahan says:

    I just love this! Stinking cute. :)

  22. I have made mini cannoli cups before (2-3 inch cookie cutter and press into mini muffin tin) and they were a huge hit. I see this in my future for Fall as a new filling.

  23. Could make the cannolies with cones you make with rolled foil in the shape of the cannolies form’s

  24. use the pointed sugar ice cream cones, they make a great shell for any cannolis.

  25. I’m making these right now and i”m so excited to eat them! I also wanted to save some filling to make more tomorrow morning. Is it okay to do that? Thanks.

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