Pumpkin Cannoli Cones

by Victoria Shearer

My grandkids had a ball whipping up these tasty pumpkin cannoli treats. Dessert just seems to taste better in a waffle cone. To keep the filled cones upright, place each in a coffee mug or a tall glass.

1/2 cup heavy whipping cream

3/4 cup pumpkin puree

3/4 cup ricotta cheese1/3 cup sugar 

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon vanilla

8 waffle cones

8 tablespoons mini chocolate chips

In the large bowl of an electric mixer, whip cream to stiff peaks and transfer to a medium bowl. Add pumpkin, ricotta, sugar, cinnamon, nutmeg, and vanilla to electric mixer bowl and mix well. Scrape sides and whip 1 minute on high speed. Gently fold in whipped cream. Spoon or pipe into cones. Top with mini chocolate chips. Refrigerate for at least 1 hour before serving.

Victoria Shearer is the author of Leftover Makeovers: Great New Meals from Last Night's Dinner, Slow Cooker Classics from Around the World: Fresh Ideas for Slow Cooking, Quick, Cheap Comfort Food: 100+ Fresh Recipes for Meals in a Hurry, and other cookbooks that contain recipes your kids will love to cook with you... and eat!