Pumpkin Cannoli Dip with Cinnamon Pita Chips

Ingredients

• 15 oz Whole-milk ricotta
• 8 oz Mascarpone
• 1/2 cup Pumpkin purée
• 3/4 cup Powdered sugar
• 1 tsp Vanilla extract
• 3/4 tsp Ground cinnamon
• 1/8 tsp Ground nutmeg
• 1/4 tsp Fine sea salt
• 1/2 cup Mini chocolate chips
• 2 tbsp Toasted pistachios, finely chopped
• 4 Large pita breads
• 3 tbsp Unsalted butter, melted
• 1/4 cup Granulated sugar
• 1 1/2 tsp Ground cinnamon
• 1 pinch Fine sea salt

Instructions

1. Place the ricotta in a fine-mesh sieve lined with cheesecloth or paper towels.
2. Drain in the refrigerator for a minimum of 1 hour, preferably several hours. This step is essential — undrained ricotta will make the dip watery.
3. Preheat oven to 375°F (190°C).
4. Cut each pita into 8 wedges. For thin pita, separate the layers if desired. For sturdier chips, leave wedges intact.
5. Brush the pita wedges lightly with melted butter.
6. Combine the sugar, cinnamon, and salt. Sprinkle over the pita wedges.
7. Bake for 8–12 minutes until crisp and lightly browned. Turn once if needed. Cool completely.
8. Mix the drained ricotta with mascarpone, pumpkin purée, powdered sugar, vanilla, cinnamon, nutmeg, and salt. Mix only until smooth.
9. Fold in the mini chocolate chips.
10. Chill for approximately 1 hour before serving.
11. Before serving, top with additional chocolate chips and optional toasted pistachios. Serve with the cinnamon pita chips.

Nutrition

Chef's Notes

Do not skip draining the ricotta — undrained ricotta combined with pumpkin will produce a watery dip. Base nutrition excludes optional pistachios. Keep pita chips separate from the dip until serving to maintain crispness. Store refrigerated for up to 3 days.

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