Ingredients:

• 1 Cup Ricotta Cheese, Strain off excess Liquid
• ½ Cup Stonewall Kitchen Maple Pumpkin Butter
• 2 Tbsp. Confectioners Sugar
• 6-8 Cannoli Shells
• 2 tsp. granulated sugar
• 1/4 tsp. pumpkin pie spice

Instructions:

Combine the Ricotta Cheese, Maple Pumpkin Butter, and confectioners sugar. Mix until uniform. chill in the refrigerator 2-4 hours.

Place Ricotta Cheese mixture in a pastry bag and pipe filling into each end of the cannoli shells.

Combine the granulated sugar with the pumpkin pie spice. Sprinkle this mixture over the ends of the cannoli. Dust each cannoli with confectioners sugar.

Source: Stonewall Kitchen

Products:

Stonewall's Maple Pumpkin Butter ($7.95)