Skinny Pumpkin Pie Cannolis
Try this Skinny Pumpkin Pie Cannolis recipe, or contribute your own.
Try this Skinny Pumpkin Pie Cannolis recipe, or contribute your own.
- Carbohydrate 4.49011749998422 g
- Cholesterol 0 mg
- Fat 0.0286312499971295 g
- Fiber 1.40848753228446 g
- Protein 0.186997499998688 g
- Saturated Fat 0.0144378124985123 g
- Serving Size 1 1 pumpkin pie cannoli (17g)
- Sodium 35.1276249999882 mg
- Sugar 3.08162996769975 g
- Trans Fat 0.00931237499904589 g
- Calories 18 calories
Step-by-step
- 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).
- 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.
- Preheat oven to 425 degrees F.
- 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. :)
- Wrap the circle around a cannoli form making sure to pinch together the overlapping pie crust.
- Repeat with remaining circles and cannoli forms.
- Lightly brush with milk.
- 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.
- 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.
- Top with an extra dollop of Cool Whip and a dash of cinnamon if desired.
- Enjoy!
Skinny Pumpkin Pie Cannolis: A Deliciously Guilt-Free Treat
As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, a sweet craving hits, and nothing satisfies quite like a decadent dessert. That's where these Skinny Pumpkin Pie Cannolis come in. They're the perfect blend of festive fall flavors and healthy indulgence, making them ideal for a quick weekday treat or a sophisticated dessert for a weekend gathering. The best part? They're surprisingly easy to make, even on a weeknight when my energy levels are low.
I stumbled upon this recipe while searching for lighter alternatives to my favorite holiday treats. I'm always looking for ways to enjoy the deliciousness of pumpkin pie without the excessive calories and fat. This recipe uses reduced-fat ingredients, making it a guilt-free indulgence that doesn't compromise on flavor. The combination of creamy pumpkin mousse and crisp, golden-brown cannoli shells is simply divine. It’s a beautiful balance of textures and tastes, a delightful dance in my mouth. Every bite is a small moment of happiness, a reward for a long day’s work.
The prep time is relatively short, and the results are simply stunning. Picture this: perfectly formed cannoli shells, filled with a smooth, spiced pumpkin mousse and topped with a swirl of Cool Whip. The aroma alone is enough to fill your kitchen with warmth and the promise of deliciousness. It's the perfect dessert to share with family and friends during the fall season, or just a little something special to brighten your day.
What I love most about this recipe is its versatility. Feel free to experiment with different toppings. A sprinkle of chopped pecans or walnuts adds a delightful crunch, and a drizzle of caramel or chocolate sauce elevates it to a whole new level. The possibilities are endless! And for those who prefer a vegan option, substituting the Cool Whip with a vegan alternative and using a vegan pie crust is a simple adjustment.
Making these Skinny Pumpkin Pie Cannolis isn't just about baking; it's about creating memories. The process of making them, from measuring the ingredients to carefully piping the mousse, is a meditative experience. The aroma of pumpkin spice fills my kitchen, creating a cozy and inviting atmosphere. And sharing these cannolis with loved ones? That's the best part. Seeing their eyes light up with joy as they take their first bite is incredibly rewarding. It’s more than just a dessert; it’s a celebration of simple pleasures and the sweetness of connection.
So, if you're looking for a healthier and equally delicious alternative to traditional pumpkin pie this fall, I highly recommend you give these Skinny Pumpkin Pie Cannolis a try. They're easy to make, incredibly flavorful, and the perfect way to satisfy your sweet cravings without the guilt. Prepare to be amazed by how much flavor you can pack into such a light and delightful treat. It’s a recipe that will become a staple in my kitchen, and I hope it becomes one of your favorites too.
This recipe is perfect for those looking to enjoy the flavors of fall without the added weight. The reduction in fat and sugar doesn't mean a reduction in taste; in fact, the flavors shine through beautifully. It's a win-win situation: deliciousness and a lighter approach to indulgence.
Ingredients You'll Need:
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 package of vanilla pudding mix (sugar-free/fat-free)
- 1 cup cold low-fat milk (plus extra for brushing pie crust)
- 1 cup reduced-fat cool whip (plus extra for topping)
- 1 package Pillsbury ready-made pie crusts (2 pie crusts)
Remember to adjust the quantities according to your needs and preferences. Happy baking!
