Wednesday, November 4, 2009


4 oz. mascarpone ( since there is no 4 oz packaging, i buy the 8 oz and use the half)
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp pumpkin pie spice
1/2 cup slivered almonds ( i chopped them to make smaller slivered almonds)
1/2 cup whipping cream
12 purchased cannoli shells (i bought 6 big and 6 mini shells)
Powdered sugar

1. Stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spiece until smooth.. Stir in 1/4 cup of the almonds. Set aside.

2. In a chilled mixing bowl beat cream until stiff peaks form. Fold into pumpkin mixture.

3. To serve, spoon pumpkin mixture into a self-sealing plastic bag then snipa a small hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining almonds.

Arrange on a platter, sprinkle with sugar. Makes 12 servings

Cannoli sans the almond and powdered sugar

Pumpkin Almond Cannoli= oh so yummy!


  1. Hello, hope you are well. I do not have canned pumpkin in my supermarket. Is it just cooked down pumpkin or do they put something else in it? Because I would love to be able to try both recipes using that ingredient. Thank you.

  2. Hi, RAymonde. How are you? How's the weather there? It's still autumn here but seems like winter is upon us already.

    As for the pumpkin, yes, it's just puree so you can certainly puree your own. I've used kabocha squash (Japanese squash or Asian squash) in lieu of pumpkins. I'll be posting my pumpkin bread using kabocha asap. Thanks Raymonde.

  3. Thank you TaGa_Luto, I will give it a go. The weather has turned here. After the photos of fall you liked on my blog, the leaves have now all fallen, the temperatures have dropped and we have more rain. Never mind, more time spent inside cooking lovely recipes like yours for instance. Take care.

  4. Looks good. I love pumpkin desserts.....

  5. We are so going to make this! Except maybe Vincenzo will eat them ALL... :P