Pumpkin Cannoli

• 1 1/4 cups sliced almonds
• 1/4 cup all-purpose flour
• 1/2 teaspoon sea salt or kosher
• zest an orange
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar firmly packed
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter
• 4 ounces mascarpone cheese
• 3/4 cup powdered sugar
• 3/4 cup pumpkin puree
• 1/2 cup ricotta I used whole milk ricotta
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3 grated nutmeg scratches of freshly
• 1/2 cup heavy cream

1. Make the Shells (Almond Florentines): Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in thetoaster oven, for about 5 minutes or until golden brown and fragrant.
2. Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
3. Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
4. Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.
5. Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
6. Increase the heat to high and bring to a boil.
7. Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine, and use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
8. Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 3 minutes, then lift with a thin spatula, and carefully form the cookies around the tube of a turkey baster, while still very warm and pliable.
9. Slide the turkey baster out of the shells and cool completely. Fill with Pumpkin Cannoli Cream.
10. To Make the Pumpkin Cannoli Cream: Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
11. Add the pumpkin, ricotta, and spices and mix until incorporated.
12. In a smaller bowl, whip the heavy cream until it holds stiff peaks. Fold the whipped cream into the pumpkin mixture, and pipe or spoon into cannoli shells.

almonds, allpurpose, salt, zest, granulated sugar, light brown sugar, heavy cream, unsalted butter, mascarpone cheese, powdered sugar, pumpkin puree, ricotta i, ground cinnamon, ground ginger, ground allspice, nutmeg, heavy cream

Taken from www.yummly.com/recipe/Pumpkin-Cannoli-1287413 (may not work)