Spiced Pumpkin Cannoli

½ cup packed brown sugar

¼ cup all-purpose flour

2 teaspoons cinnamon

1 teaspoon ground dry ginger

¼ teaspoon nutmeg

3 eggs

1 can (15 ounces) pumpkin puree

1 cup whole-milk ricotta cheese

30 miniature or 15 large purchased cannoli shells

Chopped pistachios or chopped dark chocolate (optional)

In a medium saucepan off the heat, whisk together the brown sugar, flour, cinnamon, ginger and nutmeg. Add the eggs and whisk until smooth. Lastly, whisk in the pumpkin puree.

Set the pan over medium heat and, whisking constantly, bring to a simmer. Cook until the mixture thickens, 3 to 4 minutes. Remove the pan from the heat and whisk in the ricotta. Set aside and allow to fully cool.

When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner. Gently squeeze the bag to pipe the mixture into the cannoli shells. Once each shell is filled, gently press both ends of each into the chopped pistachios or chocolate to lightly coat the exposed filling. Refrigerate until ready to serve. Can be prepped 2 hours ahead of time.

Makes 15 large or 30 miniature cannoli.

Associated Press