This recipe was born a few years ago around Thanksgiving. I had an abundance of fresh pumpkin puree and having been all "pied" out (yes, it happens even to the best of us), I decided to play around with this twist on those fried balls of dough so popular at every Italian feast I grew up going to in Brooklyn. While this is in the dessert category, you can even nix the confectioners' sugar and serve them with some savory tomato jam for a passed appetizer. And, while I'm a fan of homemade ricotta, you can use a fresh bought one and just make sure it is well-drained.

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