INGREDIENTS2 cups whole milk ricotta cheese1 cup pumpkin puree3/4 cup Imperial Sugar Confectioners Powdered Sugar1 teaspoon pumpkin pie spice8 to 10 cannoli shellsDIRECTIONSPlace ricotta cheese in a cheesecloth and let it drain for 24 hours in refrigerator.Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spices in a bowl. With a hand whisk or a spatula, stir to combine.Place pumpkin mixture into a piping bag and fill the cannoli shells. Shells will soften after they are filled. For the best results, fill shells 2-4 hours before serving.Update ~ Here