• 250g of oven-cooked pumpkin puree is mixed together with 90 grams of corn flour and 90g of sugar, spread on a silpat to approximately 2mm and cooked in the oven at 150 degrees for approximately 8 minutes. Halfway through cooking, cup it with a pastry cutter of the diameter you want. Once cooking is finished, while it is still hot, shape it with the cannoli cylinder.