6 cannoli shells

4 cups ricotta cheese

1 cup roasted pureed pumpkin

1 cup powdered sugar

1 tsp. vanilla extract

1 T. hazelnut liqueur

1/2 tsp. allspice

1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. nutmeg

3/4 c. candied walnuts

Combine ricotta cheese, pureed pumpkin, powdered sugar, hazelnut liqueur, allspice, ginger, cinnamon, nutmeg and candied walnuts in a large bowl and mix until smooth. Refrigerate for one hour.

Fill Cannoli shells with mixture. Garnish with powdered sugar and candied walnuts.

Presented by: Naples Italian Restaurant

Date: 10/11/2013

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