Pumpkin Pistachio Cannoli

By melanieroe

Start to Finish: 25 minutes
Makes 12 servings

Nutrition Facts
Calories 276, Total Fat (g) 20, Saturated Fat (g) 7, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 31, Sodium (mg) 29, Carbohydrate (g) 22, Fiber (g) 2, Protein (g) 7, Vitamin C (DV%) 2, Calcium (DV%) 4, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/2 of an 8-oz. carton mascarpone cheese
• 3/4 cup powdered sugar
• 3/4 cup canned pumpkin
• 1/2 cup ricotta cheese
• 1 tsp. 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

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

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.

3. *Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).