In Photos: How To Make Pumpkin Cannoli
Step 1: Make Shells
Toast the almonds in a dry pan over medium heat, stirring occasionally, or in a shallow pan in the toaster oven, about 5 minutes, until golden brown and fragrant.
Pulse the toasted almonds a few times in a food processor or mini chopper until coarsely chopped.
Put the chopped almonds in a bowl, add the flour, salt, and orange zest, and toss everything together.
Set it to 350°F and line three half-sheet pans with parchment paper.
Step 2: Make the Caramel
Put the sugars, cream, and butter in a small pot. Cook over medium heat, stirring all the time, until the sugars dissolve and the butter melts.
Increase the heat to high and bring the mixture to a boil.
Take the pot off the heat and pour the hot sugar mixture over the almonds, stirring to mix. Use a 2-tablespoon cookie scoop to drop the batter onto the baking sheets, leaving at least 3 inches between each one because they spread as they bake.
Step 3: Bake
Bake for 10 to 12 minutes, until golden brown.
Let the cookies cool on the baking sheets for 3 minutes. Then, use a thin spatula to lift each one and gently wrap it around the tube of a turkey baster while it is still warm and flexible.
Slide the turkey baster out of each shell and let them cool all the way before filling.
Step 4: Make Pumpkin Cannoli Cream
Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
Mix in the pumpkin puree, ricotta, cinnamon, ginger, allspice, and nutmeg until fully incorporated.
In a separate bowl, whip the heavy cream until it holds stiff peaks.
Gently fold the whipped cream into the pumpkin mixture, then pipe or spoon the filling into the cooled shells.