Pumpkin Cannoli

Get outta here, Pumpkin Spice Latte. This sweet-meets-spice festive Italian dessert squashes the the seasonally-inspired competition.

Pumpkin Cannoli
Meghan Tansey Whitton

Yields approximately 12

1 container ricotta cheese
1 cup pumpkin puree*
¾ cup icing sugar, less or more to taste
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp clove
candied pumpkin seeds, rough chopped
cannoli shells**
Candied pumpkin seeds
1 ½ cup pumpkin seeds
1/3 cup sugar of choice
½ tsp cinnamon
pinch of salt
1 egg white or 2 tbsp orange juice***

Mix the first six ingredients together by hand, or with a mixer for extra smoothness. The mixture can be stored for three of four days in fridge if needed. Fill cannoli with a spoon shortly before serving to keep shells crisp. Then dip ends in candied pumpkin seeds, dust with icing sugar and serve.

Candied pumpkin seeds: Whip egg whites until good and foamy. Whip in sugar and spices, then stir in seeds to coat. Spread on parchment in baking pan and roast at 300°F oven for 30 to 40 minutes, stirring every 10 until glossy. Cool completely.

Notes: Canned pumpkin works very well, but if you choose to roast your own: Cut up pumpkin, scoop seeds and roast pieces in 375°F oven until tender (one to one-and-a-half hours). Scoop "meat," puree in blender and allow to drain in a strainer for a bit.

**Easiest hack is to get your shells from the Italian Market on Young Street (we can usually sell you a few also). You are welcome to make your own, buy a bottle of Marsala wine and hit up Google. We did it once years ago. It was fun, but you have to like deep frying things, which we don't do. 

***This also works with orange juice instead of egg white, but egg gives a lovely crunchy shine. —Chris Cuddihy, Salvatore's

Salvatore’s Pizzaiolo Trattoria
5541 Young Street

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