ABOUT ME & CONTACT • PRIVACY POLICY & DISCLOSURE

I Wash You Dry

1
Oct
2012

Skinny Pumpkin Pie Cannolis

, , , , ,
Jump to Recipe Print Recipe

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.

A plate with a Pumpkin Pie Cannolis topped with a dollop of whipped cream

pinterest

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.

A plate of Skinny Pumpkin Pie Cannolis topped with whipped cream

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.

A measuring spoon with pumpkin pie spice infant of a box of vanilla pudding

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.

A measuring cup of milk being poured into a green mixing bowl

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

A measuring cup with pumpkin pie puree above a green bowl with liquid in it.

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

Just make sure it’s smooth and not clumpy.

A spoon mixing the pumpkin pie filling in a green bowl.

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.

Pumpkin pie filling in a plastic zip close bag

 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.

Raw pie crust cut into small round circles

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.

Raw pie crust shaped around cannoli forms being brushed with milk

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.

An empty cannoli shell next to a bag of pumpkin pie filling

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!

Four pumpkin pie cannolis on a plate topped with whipped cream and sprinkled with cinnamon

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.

Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | TWITTER | INSTAGRAM | BLOGLOVIN

A plate displaying a Skinny Pumpkin Pie Cannoli in front of a larger platter with more cannolis
Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Skinny Pumpkin Pie Cannolis

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.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 123 kcal
Author: Shawn

Ingredients

  • 1 oz Vanilla Pudding Mix, sugar free/fat free[4 serving size]
  • 1 tsp Pumpkin Pie Spice
  • 1 cup Low Fat Milk, cold, plus extra for brushing pie crust
  • 1 cup pumpkin puree
  • 1 cup Reduced Fat Cool Whip, plus extra for topping
  • 2 Ready Made Pie Crusts, refrigerated
US Customary - Metric

Instructions

  • 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.

Video

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

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2420IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Keywords: Pie Crust, pudding, pumpkin, whipped topping
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Pumpkin Pie Mousse recipe was adapted from McCormick

Related Posts

About Shawn

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Reader Interactions

Comments

  1. Genna

    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.

    Reply

  4. Kelly

    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.

    Reply

  6. susan

    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

    Reply

  7. Jennifer Prekopa

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

    Reply

  8. Jaclyn

    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 =).

    Reply

  16. Frugal Foodie Mama

    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

    Reply

  19. Diabetic Snacker Reviews

    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.

    Reply

    • Shawn

      Well, I did score a perfect score on my SAT’s… BAHAHA… just kidding. {not even close} 😉

    • Peggy Ward

      Me too. I love they look like a Cannolis but filled with delicious pumpkin. I could never eat a cannoli with that cheese in it. Cannot wait to try them. Hope I can find those things to wrap crusts around.

  23. Mrs. Herb @ HerbOnHerbs

    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!!!

    Reply

    • Shawn

      Haha, yes, skinny is good in those weeks leading up to the big day! Congrats that’s so exciting! 🙂

    • Shawn

      Thanks! Wouldn’t these make a great alternative to bring to a holiday party? Everyone would love them!

    • rebecca archer

      i am fond of lemon; anything ! How can we do these with lemon.. I se what elsee lemon pudding, but them I’m lost. other than crm cheese?

    • Shawn

      You could use lemon pudding along with a little lemon zest or lemon curd and then fold in the cool whip. 🙂 Sounds great!

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating