Make this fall pumpkin recipe for your Thanksgiving dessert table!

Pumpkin Pie Cannoli

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg, separated
1/4 cup white wine
2 teaspoons canola oil
Oil for deep-fat frying

Filling:

1 — 15 oz. carton ricotta cheese
3/4 cup canned pumpkin
1 regular size package instant vanilla pudding mix
1/3 cup 2% milk
3/4 teaspoon pumpkin pie spice
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped hazelnuts
Confectioners’ sugar

Directions

~In a small bowl, combine the flour, sugar, and salt. Stir in the egg yolk, wine, and canola oil.

~Turn onto a floured surface; knead until smooth. Divide dough into 12 portions; roll each into a 4-in. circle. Curl around a metal cannoli tube to shape. Moisten edges with egg white; press to seal.

In a deep fryer, heat oil to 375°. Fry cannoli shells, a few at a time, until golden brown on all sides. Drain on paper towels.

~For filling, in a small bowl, combine the ricotta, pumpkin, pudding mix, milk, and pie spice. Stir in chocolate chips.

~Spoon into shells. Dip each side in hazelnuts. Sprinkle with confectioners’ sugar.

~Serve immediately.

~Makes one dozen.