Preparation Info

Maple Pumpkin Cannoli


  • 1 cup Ricotta cheese, strain off excess liquid
  • 1/2 cup Stonewall Kitchen Maple Pumpkin Butter
  • 2 Tablespoon confectioner's sugar
  • 6-8 cannoli shells
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon pumpkin pie spice


  1. Combine the Ricotta cheese, Maple Pumpkin Butter and confectioner's 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 confectioner's sugar.