Pumpkin Cannoli's

I absolutely LOVE cannoli's.

And since I've already made this Cannoli Cheesecake, I thought, why not make the real thing?

But of course with Fall flavors, like apple, pumpkin, and cinnamon filling blog land, I couldn't just make any cannoli's... They would be pumpkin.

And they would be de-licious.

I purchased pre-made shells, because to be honest, making the real thing is super intimidating to me.

So, this recipe might take you 5 minutes, tops!

Easy and impressive? Sold!

For the Filling:
(enough for 6 large shells)

1/2 cup heavy cream
3/4 cup pumpkin puree
3/4 cup ricotta cheese
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/3 cup mini chocolate chips

Pre-made cannoli shells
powdered sugar
walnuts

In a fine mesh sieve, place your 3/4 cup of ricotta and press down lightly with a paper towel. Let sit for 45 minutes, squeezing the excess water out every 15 minutes, set aside.

In a large bowl using a hand mixer, beat your heavy cream until stiff peaks form. Scrape gently into a separate bowl.
Using the same bowl as you did for the cream, combine the pumpkin puree, ricotta, cinnamon, nutmeg and vanilla extract, beating with your hand mixer for 1 minute until smooth. Gently fold in the prepared whipped cream and 1/3 cup of mini chocolate chips.

Place in the fridge to set for 20 minutes.

Spoon mixture into a piping bag or plastic bag with the edge trimmed. Pipe into prepared cannoli shells and dust with powdered sugar.

I also placed extra chocolate chips on the ends as well as walnut shavings.

Another fun idea would be to dip the ends in melted chocolate and cover with sprinkles.

Enjoy the classic taste of a cannoli with a lingering spicy pumpkin taste!

*recipe adapted from Lauren's Latest