Pumpkin Cannoli’s for Italian Thanksgiving

🧂 Ingredients

• 8 oz Ricotta cheese drained if needed
• 4 oz Mascarpone cheese

  cream cheese sub
• 1 cup powdered sugar
• 1 cup unsweetened canned pumpkin
• 2 tsp vanilla extract
• 1 tsp fresh orange zest
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 12 large cannoli shells
• 1/4 cup powdered sugar

  Topping
• 1 tsp pumpkin pie spice

  Topping
• mini chocolate chips

  Topping

Instructions

• 1 Place ricotta, mascarpone, pumpkin, and powdered sugar in a large mixing bowl.
• 2 With an electric mixer, mix until smooth and well combined.
• 3 Add the vanilla, orange zest, pump pie spice, & salt until combined.
• 4 Fold in mini chocolate chips.
• 5 Using a pastry bag or sealable bag with a corner cut, fill cannoli shells with
  pumpkin filling.
• 6 You will need 3-4 tbsp for large cannoli shells.
• 7 Dust over the tops of each cannoli with powdered sugar and pumpkin pie spice
• 8 Sprinkle ends with mini chips
• 9 Serve immediately or refrigerate until ready to serve.
• 10 For best results serve these soon after filling because the cannoli shells will
  begin to soften.

Nutrition Info