Pumpkin Cannoli


200 gr. creamy ricotta (about 1 cup)
1 cup pumpkin or squash puree’
4 to 5 heaping tablespoons powdered sugar
grated rind of one large organic orange (or a few drops orange extract)
1/2 tsp vanilla
1/4 cup whipping cream

1/4 – 1/2 cup chocolate chips
4 – 6 large cannoli shells

1. Blend all the ingredients up to whipping cream in a blender.
2. Fold in the chocolate chips.
3. Pipe filling into ready-made cannoli shells with a pastry bag.
4. Sprinkle with powdered sugar and serve.