Pumpkin Cannelloni

Pumpkin Cannelloni

  • Author: Contentedness Cooking
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner, Lunch
  • Cuisine: Vegan, Gluten Free


Pumpkin recipes were sorely missed on Contentedness Cooking. But not any longer: Here is my recipe for Pumpkin Cannelloni. The Pumpkin Cannelloni come with a filling made from pumpkin, onions, and cranberries and are topped by an amazing almond crust. Surely not one of the usual pumpkin recipes.



For the almond sauce:

  • 1 1/4 cups (165 g) almonds, soaked overnight
  • 1 lemon
  • 2 Tbs white vinegar
  • 1 1/4 cups (300 ml) water
  • salt, pepper to taste

For the Pumpkin Cannelloni:

  • 1 small pumpkin
  • 12 vegan + gf cannelloni
  • 1/2 cup (60 g) dried cranberries
  • 1 onion
  • 1 large handful pumpkin seeds
  • salt, pepper, nutmeg (optional)


For the almond sauce:

  1. Soak the almonds in water overnight.
  2. Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

For the Pumpkin Cannelloni:

  1. Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.
  2. Chop the onion and briefly roast them with a drop of your favorite oil. Add them and the cranberries to the mashed pumpkin and mix well. Season with salt, pepper, and – if you like – a pinch of nutmeg.
  3. Preheat oven to 390°F (200°C).
  4. Fill the cannelloni with the pumpkin puree (if the almond sauce is very firm, you could precook the cannelloni a bit first, depending on the manufacturer) and transfer to a baking dish.
  5. Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.