Drain the almonds and transfer them to a blender. Add the remaining ingredients and blend until smooth. If the sauce is too thick, thin with a little water.
Cook the cannelloni according to the package instructions. Rinse in cool water and drain.
Preheat oven to 390°F. Spray a baking dish with cooking spray.
In a large pan, saute the onion. Mix in the pumpkin puree and cranberries. Season with salt, pepper, and nutmeg.
Spread a little sauce at the bottom of the baking dish. Fill the cannelloni with the pumpkin mixture. Layer the cannelloni in the baking dish.
Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.