Pumpkin Pie Cannolli

CannoliMy mom pulled this recipe out of the newspaper for me knowing that is sounded like something I’d enjoy making.  Also, it just so happened that my mom had some ricotta cheese leftover from another recipe so I was able to make these right away.  I love my mom.  Mom’s are pretty great, right.



  • 1 1/4 cups sliced almonds
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher or sea salt
  • zest of an orange
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (firmly packed)
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter


  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 15 ounces pumpkin puree
  • 1 cup whole-milk ricotta cheese
  • Chopped pistachios or chopped dark chocolate (optional)



  1. Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the toaster oven, for about 5 minutes or until golden brown and fragrant.
  2. Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
  3. Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
  4. Preheat the oven to 350 degrees F and line 3 sheet pans with parchment paper.
  5. Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
  6. Increase the heat to high and bring to a boil.
  7. Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine, and use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
  8. Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 3 minutes, then lift with a thin spatula, and carefully form the cookies around the tube of a turkey baster or something that you can use that is cylindrical in shape and about an inch thick, while still very warm and pliable.  If you wait too long the will break as you attempt to shape them.
  9. Slide the turkey baster, or whatever you’re using, out of the shells and cool completely. Fill with Pumpkin Pie Cannoli Filling.


  1. 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.
  2. Set the pan over medium heat and, whisking constantly, bring to simmer.  Cook until mixture thickens, 3 to 4 minutes. Remove the pan from the heat and whisk in the ricotta.  Set aside and allow to fully cool.
  3. When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner or use a frosting pipping bag.  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 2 hours ahead of time.

Yield: 10-15 Large Cannoli’s


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