Pumpkin Cannoli

24 mini cannoli shells (or 12 large)

1 lb. ricotta cheese (drained)

One 4 oz. container of mascarpone cheese

¼ c. sugar

⅓ c. pumpkin butter

½ c. semisweet chocolate chips

Cinnamon and powdered sugar for garnish

In a mixing bowl add ricotta, and mascarpone. Mix well, then add your sugar and pumpkin butter until creamy (about 5 minutes). Fill a piping bag with mixture, using a star tip. Fill each cannoli shell, inserting mixture from both sides of shell. Melt chocolate in a sauce pan and drizzle over top of cannoli. Dust with powdered sugar and cinnamon.

(Makes 12 - 24 servings)

Executive chef Will Rogers, Clueless in the Kitchen, Algonquin