If you visited my blog yesterday you saw my post for a Slow Cooker Pumpkin Spice White Hot Chocolate (YUM!) and I mentioned these Pumpkin Cannoli in that post. Today I am sharing the recipe with you. Sometimes with one can of pumpkin puree you can enjoy 2 or 3 delicious treats.
Pumpkin Cannoli
Ingredients:
4 large cannoli shells
1 cup whole milk ricotta cheese
1/3 cup confectioners’ sugar
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
Directions:
Fold the ricotta cheese, sugar, pumpkin puree and pumpkin pie spice together in a medium bowl until well blended. Transfer the mixture to a large piping bag (or a gallon size resealable bag) and snip a half inch hole at the end (or corner) of the bag and pipe the mixture into both ends of the cannoli shells. Dust with confectioner’ sugar and enjoy.
Recipe from Rachael Ray Magazine
Bead Yarn & Spatula 