Roasted Pumpkin Cannoli

As promised, here is the recipe for the hugely popular (and delicious) roasted pumpkin cannoli we sold in the two weeks prior to Thanksgiving.  Besides cannoli, the pumpkin puree can be used for all sorts of culinary adventures!

Makes 24 cannoli

Pumpkin Puree Ingredients

1 pumpkin (about three pounds)

1 1/2 sticks beurre noisette (brown butter; follow link for instructions)

1/2 cup brown sugar

4 cinnamon sticks

1/2 tbsp ground allspice

1 tsp fresh grated ginger

Cannoli Filling Ingredients

1 lb pumpkin puree (recipe follows)

2 lbs drained ricotta

6 oz powdered sugar (plus extra for dusting)

1/2 tsp vanilla extract

24 store bought cannoli shells (we can sell these if you can't find them)

Cheesecloth

To drain the ricotta, wrap it in cheesecloth and set it inside of a mesh strainer. Place the strainer over a container and place some sort of weight on the cheese. Let drain for 24 hours refrigerated.

Making the Pumpkin Puree

Preheat oven to 300 degrees.

Slice the pumpkin in half from stem to bottom and scrape out the pulp and seeds. Set the two halves in a roasting pan with the bowls sides up.

Prepare the beurre noisette according to the instructions in the link above, being very careful to not burn the butter. Once done, pour the beurre noisette into the pumpkin halves, dividing it evenly. Add the brown sugar, cinnamon sticks, allspice and ginger (again dividing equally between the pumpkin halves)

Place pumpkins in oven and roast until the flesh becomes soft enough to be easily pierced with a fork (approximately 2 hours.) Baste the inside of the pumpkin every twenty minutes with the butter to keep it moist.

When the pumpkin is done remove it from the oven and strain the butter into a container. The pumpkin will be very hot, so use oven mitts to hold it while you pour out the contents.

Scrape out the flesh of the pumpkin using a fork and put into a mixing bowl. Mash with a potato masher or large fork.

Pour about half of the strained butter into a blender and then about half of the mashed pumpkin. Puree until smooth, adding more pumpkin as you go. Add as much butter as needed to keep the texture a smooth puree; it should coat the back of a spoon. You will need all or almost all of the butter. Once everything is incorporated blend for one minute.

Pour the puree into a fine mesh strainer and use a rubber spatula to work it through. Once all of the puree is strained mix it well and place in the refrigerator overnight.

Making the Cannoli Filling

Mix one pound of pumpkin puree, the drained ricotta, powdered sugar and vanilla extract until smooth.  

When ready to serve fill the cannoli shells using a piping bag, ensuring to not leave an open gap inside of the shell. Drizzle with chocolate syrup and dust with powdered sugar.