Pumpkin Cannoli ___

Pumpkin Cannoli


For the Pumpkin Cream:

  • 1 pound impastata or drained Ricotta
  • 6 ounces poweded sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
  • 8 ounces 100% pumpkin paste


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.