Pumpkin Cannoli

For Thanksgiving... put some Pumpkin  in your Cannoli!

Pumpkin 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
The Cornicelli from Capri are in
La Bottega!
Get your lucky one  HERE!




  1. Mix the Impastata with the sugar.
  2. Pass the entire content through a sieve so that you obtain a very creamy and velvety mix.
  3. Add the vanilla extract, the cinnamon and the orange extract. Mix well.
  4. Add the Pumpkin and mix well.
  5. Fill your Cannoli and garnish as desired.

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