INGREDIENTS

10 Mission® 6" White Corn Tortillas (10600)  
1/2 cup melted Butter  
1/2 cup Granulated Sugar  
1 1/2 cups canned Easy Pumpkin Pie Mix  
1 1/2 cups Heavy Whipped Cream  
1 box Cook and Serve Vanilla Pudding Mix 

DIRECTIONS

1.) Preheat oven to 350º F. Brush the Mission® flour tortillas on both sides with melted butter. Roll the buttered tortillas loosely over cannoli forms and place on a parchment lined baking sheet. Sprinkle with sugar. Repeat until all the tortillas have been rolled and sugared.

2.) Bake the shells for 8-10 minutes or until golden. Carefully remove the cannoli forms from the shells. Set aside to cool.

3.) In a saucepan over medium heat, combine the pumpkin pie mix, heavy whipping cream and vanilla pudding.

4.) Cook for 5 minutes stirring constantly until thickened. Set aside to cool. Refrigerate for 2 hours. Filling can be made a day ahead.

5.) Place pumpkin filling in a pastry bag with a large open end. Fill the cooled cannoli shells. Cannolis can also be filled by carefully spooning in the chilled mixture.

6.) Place on a serving tray, top with Orange Glaze and garnish with whipped cream.

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