Pumpkin Pistachio Cannoli
A creamy pumpkin filling adds a taste of fall to cannolis, a favorite Italian dessert.
Recipe from Better Homes and Gardens
1/2 8 ounce carton mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 teaspoon pumpkin pie spice
1/2 cup chopped roasted pistachio nuts or toasted pecans
1/2 cup whipping cream
12 purchased cannoli shells*
Powdered sugar or granulated sugar
In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar. Makes 12 servings.
Per Serving: cal. (kcal) 276, Fat, total (g) 20, chol. (mg) 31, sat. fat (g) 7, carb. (g) 22, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, pro. (g) 7, vit. A (IU) 2526.69, vit. C (mg) 1.18, Thiamin (mg) 0.06, Riboflavin (mg) 0.05, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 29, Potassium (mg) 106, calcium (mg) 40.39, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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