- Place ricotta cheese in a cheesecloth and let it drain for 24 hours in refrigerator.
- Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spices in a bowl. With a hand whisk or a spatula, stir to combine.
- Place pumpkin mixture into a piping bag and fill the cannoli shells. Shells will soften after they are filled. For the best results, fill shells 2-4 hours before serving.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.