Pumpkin Pistachio Cannoli

A creamy pumpkin filling adds a taste of fall to cannolis, a favorite Italian dessert.


Pumpkin Pistachio Cannoli

by 5  people


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Servings: 12
Yield: 
Total Time: 25 mins
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Ingredients
  • 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
Directions
1.
In a large bowl stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/4 cup of the nuts. Set aside.
2.
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.
Nutrition information
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) 2527, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 29, Potassium (mg) 106, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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