Dessert Day in October is All About Pumpkin!

It is officially pumpkin season. Pumpkin everything is everywhere, so why would Boca Grove not celebrate too? After scouring I have found two pumpkin dessert recipes from Dixie Crystals to add to your repertoire and celebrate “National Dessert Day” the only way we know how, with desserts! Grab a napkin to wipe the drool as you decide which recipe to make first, Chocolate Pumpkin Truffles or Pumpkin Cannolis.


For the Chocolate Pumpkin Truffles:

½ cup                                    White Chocolate Chips

¼ cup                                    Pumpkin Puree

2/3 cups                               Crushed Graham Crackers (plus extra for garnish)

1 oz.                                      Cream Cheese

1 tbsp.                                  Powdered Sugar

5 oz.                                      Dark Chocolate



Cover a large cookie sheet with parchment paper and set aside.

In a microwave safe bowl, microwave the white chocolate chips for 30 seconds and stir. If necessary,  Continue microwaving in 15 second intervals until the chocolate is melted.

Add the melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to a food processor.

Pulse until a dough forms.

Chill for three hours or until it is easy to roll into balls (dough will be sticky).

Roll dough into one inch balls and place on the prepared cookie sheet.

Chill formed balls in the freezer for 15 minutes.

In a microwave safe bowl, microwave the dark chocolate for one minute and stir. Continue microwaving in 15 second intervals and stirring after each until the chocolate is melted and smooth.

Dip balls into the melted dark chocolate using toothpicks or a fork.

Return to prepare cookie sheet and sprinkle tops with crushed graham crackers for garnish.

Let truffles harden on the counter for one hour or in the refrigerator for 15 minutes.

Serve immediately or store in an airtight container in the fridge.


For the Pumpkin Cannolis:

2 cups                                   Whole Milk Ricotta Cheese

1 cup                                     Pumpkin Puree

¾ cups                                  Powdered Sugar

1 tsp.                                     Pumpkin Pie Spice

10 each                                Cannoli Shells



Place ricotta cheese in a cheesecloth and let it drain for 24 hours in the refrigerator.

Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spice in a bowl.

With a hand whisk or spatula, stir to combine.

Place pumpkin mixture into a piping bag and fill the cannoli shells.

Shells will soften after they are filled.

For best results fill the shells two to four hours before serving.


Eat them together or separately, but either way get your pumpkin dessert on!