Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
40 min
Prep:
15 min
Inactive:
20 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Place the chocolate chips in a large metal bowl set over a pot of boiling water (a double-boiler). Allow the chocolate to melt, with minimal stirring, 5 to 7 minutes. Take each cannoli shell and dip each end of the shell in the chocolate. Allow the excess chocolate to drip off and lay the shells out on a sheet tray lined with parchment paper or a wire rack so they don't stick.

Beat the butter in the bowl of an electric mixer fitted with a whisk attachment until it is light and pale yellow in color. Add the cream cheese and beat until well combined. Add the pumpkin puree, confectioners' sugar, spices and lemon juice. Mix until well combined. Place the filling in a piping bag fitted with a medium-size tip. Chill to allow the cheesecake filling to firm up, 15 to 20 minutes. When the mixture is firm, pipe the filling into the chocolate-dipped cannoli shells.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Apple Spice Cake with Cream Cheese Icing

Recipe courtesy of Anne Burrell

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Perfect Pie Crust

Recipe courtesy of Ina Garten

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.