Pumpkin Cannolis

By srumbel

You can make the pumpkin ricotta mixture ahead of time. Fill the cannoli shells right before serving or the shells will get soggy.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• 1/2 cup ricotta cheese (strained if necessary)
• 2 tablespoons powdered sugar
• 1/4 cup canned pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons heavy whipping cream
• 12 mini cannoli shells
• Semisweet chocolate chips, for decorating (preferably mini)

Details

Servings 12

Preparation

Step 1

In a medium bowl, whisk together the ricotta, powdered sugar, pumpkin, cinnamon, and nutmeg.
In a small mixing bowl, beat the heavy cream until stiff peaks form (when you pull the beaters straight up, peaks will form and not fall over). Fold the cream into the ricotta mixture. Chill one hour.
Once chilled, pipe the ricotta mixture into each cannoli shell. Sprinkle a few chocolate chips onto each one.