Pumpkin Cannolis

Pumpkin Cannolis
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  1. 2 cups whole milk ricotta cheese
  2. 1 cup pumpkin puree
  3. 3/4 cup Imperial Sugar Confectioners Powdered Sugar
  4. 1 teaspoon pumpkin pie spice
  5. 8 to 10 cannoli shells
  1. Place ricotta cheese in a cheesecloth and let it drain for 24 hours in refrigerator.
  2. Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spices in a bowl. With a hand whisk or a spatula, stir to combine.
  3. Place pumpkin mixture into a piping bag and fill the cannoli shells. Shells will soften after they are filled. For the best results, fill shells 2-4 hours before serving.
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