- 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 or pipe filling into shells. Dip each side in hazelnuts.
- Sprinkle with confectioners' sugar if desired. Serve immediately.
- Yield: 1 dozen.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.