1-cup ricotta cheese, strain off excess liquid
2 Tbsp. confectioners’ sugar
6-8 cannoli shells
2 tsp. granulated sugar
1/4 tsp. pumpkin pie spice
1/2 cup Stonewall Kitchen Maple Pumpkin Butter
1. Combine the ricotta cheese, Stonewall Kitchen Maple Pumpkin Butter, and confectioners’ sugar. Mix until uniform. Chill in the refrigerator 2-4 hours.
2. Place ricotta cheese mixture in a pastry bag and pipe filling into each end of the cannoli shells.
3. Combine the granulated sugar with the pumpkin pie spice. Sprinkle this mixture over the ends of the cannoli. Dust each cannoli with confectioners’ sugar.