November 19, 2017 | More from desert, Uncategorized | Tags: canton mi food, cooking, cooking food, cooking show, delicious recipes, Dessert, easy fast recipe, easy recipe, easy recipes, Fall Recipes, free cookbook, free recipes, how to bake, how to cook, Just In The Kitchen, Justine Maldonado, michigan recipe, Pumpkin Cannoli, Pumpkin recipes, Thanksgiving desserts, Thanksgiving recipes

Pumpkin Cannoli

Pumpkin Cannoli

Prep Time: Inactive:1 hour Active:10 minutes
Servings: 12

2 Cups Ricotta Cheese, Drain for at least an hour
1 Cup Powdered Sugar
3/4 Cup Pumpkin
2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Cinnamon
2 Teaspoon Vanilla Bean Paste
1/2 Cup Mini Salted Caramel Chips
Pinch of Salt
12 Large Cannoli Shells

1) Mix together ricotta cheese, powdered sugar, pumpkin (pure pumpkin not pumpkin pie filling) pumpkin pie spice, cinnamon, vanilla bean paste and pinch of salt.

2) Put filling in a pastry bag or a baggie without a tip and fill the cannoli from both ends.

3) Roll each end in the salted caramel chips.