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Where EAST meets the Northwest

TINKERING WITH TRADITION. A serving of Spiced Pumpkin Cannoli is seen in Concord, New Hampshire. This recipe provides an easy, finger-food-friendly way to get a pumpkin dessert on the table. And itís also easy. (AP Photo/Matthew Mead)

From The Asian Reporter, V24, #22 (November 17, 2014), page 11.

Pumpkin pie reconfigured as Thanksgiving cannoli

By Alison Ladman

The Associated Press

Who says the Thanksgiving pumpkin dessert has to be a pie? We decided to tinker with tradition just a bit by turning the usual pumpkin pie filling into cannoli. Same great taste, whole new packaging.

Not only is this an impressive, finger-food-friendly way to get a pumpkin dessert on the table, itís also easy. Instead of having to fuss with a pie crust, you simply purchase prepared cannoli shells, which are easily filled with the pumpkin filling. It all comes together in just minutes. In fact, the filling can be prepped the day ahead, then piped into the cannoli shells shortly before serving.

We suggest garnishing the ends of the cannoli with chopped pistachios or chocolate, but feel free to improvise with whatever toppings inspire you. Chopped candied pecans would be particularly good.

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Spiced Pumpkin Cannoli

Start to finish: 20 minutes, plus cooling time

Makes 15 large or 30 miniature cannoli

1/2 cup packed brown sugar

1/4 cup all-purpose flour

2 teaspoons cinnamon

1 teaspoon ground dry ginger

1/4 teaspoon nutmeg

3 eggs

15-ounce can pumpkin puree

1 cup whole-milk ricotta cheese

30 miniature or 15 large purchased cannoli shells

Chopped pistachios or chopped dark chocolate (optional)

In a medium saucepan off the heat, whisk together the brown sugar, flour, cinnamon, ginger, and nutmeg. Add the eggs and whisk until smooth. Lastly, whisk in the pumpkin puree.

Set the pan over medium-high heat and, whisking constantly, bring to a simmer. Cook until the mixture thickens, three to four minutes. Remove the pan from the heat and whisk in the ricotta. Set aside and allow to fully cool.

When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner. Gently squeeze the bag to pipe the mixture into the cannoli shells. Once each shell is filled, gently press both ends of each into the chopped pistachios or chocolate to lightly coat the exposed filling. Refrigerate until ready to serve. Can be prepped two hours ahead of time.

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