For Thanksgiving... put some Pumpkin in your Cannoli!
For 12 Person(s)
For the Pumpkin Cream:
- 1 pound impastata or drained Ricotta
- 6 ounces poweded sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 8 ounces 100% pumpkin paste
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- Mix the Impastata with the sugar.
- Pass the entire content through a sieve so that you obtain a very creamy and velvety mix.
- Add the vanilla extract, the cinnamon and the orange extract. Mix well.
- Add the Pumpkin and mix well.
- Fill your Cannoli and garnish as desired.