Pumpkin Cannoli

Autumn Folded Into Pastry

There is a particular pleasure in a dessert that requires no heat, no waiting, no watching. The cannoli shell does its part simply by existing — crisp, patient, already perfect. What fills it is where the season enters quietly: the deep earthiness of pumpkin softened into something smooth and cool, touched with the faintest warmth of spice. It is an autumn mood more than a recipe. The kind of thing you make on an October afternoon when the light is low and the kitchen smells like something good is already underway.

Ingredients

• 1/2 cups ricotta cheese
• 1/2 cups pumpkin puree
• 1/4 cups powdered sugar
• 1/4 teaspoons ground cinnamon
• 1 box Alessi Mini Cannoli Shells
• chocolate sprinkles, to taste

Instructions

1. In a bowl, combine ricotta, pumpkin, powdered sugar and cinnamon and mix well.
2. Using a pastry bag, fill cannoli shells with pumpkin filling.
3. Sprinkle chocolate sprinkles on the ends of cannoli and serve immediately.