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