Southport Magazine

Impress your guests with these easy but beautiful Thanksgiving Sweets

It’s the time for family, feasts and food overload! Traditions are nice, but why not take a step outside your comfort zone and try a new recipe, a twist on holiday desserts. These two delicious recipes are not only delectable, but quick and easy for anyone to make. Pumpkin Cannoli & Pecan-Cranberry Tarts.

Pumpkin Cannoli
Ingredients
1 cup confectioners’ sugar
3/4 cup canned pumpkin
4 ounces mascarpone cheese
1/2 cup ricotta cheese
1/4 cup instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1/2 cup heavy whipping cream
12 large cannoli shells
1 tablespoon sprinkles, or as desired
1 teaspoon confectioners’ sugar for dusting
Directions
Stir 1 cup confectioners’ sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners’ sugar. Makes 12 servings
Pecan Cranberry Tart
Ingredientss
1 cup brown sugar
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/3 cup butter, melted
1/2 orange, zested and juiced
1 egg, beaten
1 teaspoon brandy, or to taste
15 (2 inch) sweetened pastry tart shells 15 pecan halves
15 fresh cranberries

Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes. Makes 15 servings