Peanut Butter and Pumpkin Cannoli Filling
Dessert, Holiday
ingredients
- 2 Packs
- Pre-made mini cannoli shells
- 16oz
- Whole Milk Ricotta
- 1/2 Cup
- Powdered sugar
- 1 Cup
- Teddie Smooth Peanut Butter
- 1/2 Cup
- Pumpkin puree
- 1 tsp
- Cinnamon
- 1 tsp
- Pumpkin Pie Spice
- 1 tsp
- Vanilla extract
- Toppings
- 1/4 Cup
- Chocolate chips
- 1/4 Cup
- Pecans, chopped
- 1/4 Cup
- Teddie Lightly Salted Peanuts, chopped
instructions
- In a mixing bowl, mix ricotta and powdered sugar together till smooth.
- Add in the peanut butter, pumpkin puree, cinnamon, pumpkin pie spice and vanilla and fully incorporate together.
- Using a piping bag, or sandwich bag, cut a hole in the corner and fill the bag with the filling.
- Fill each cannoli from the middle out and dip each end with your topping of choice and enjoy!
- If there is extra filling, store in air tight container and place in fridge for up to 2 days.
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