Pumpkin Pistachio Cannoli

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 4 ounces 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 1/2 cup toasted pecans
• 1/2 cup whipping cream
• 12 cannoli shells
• powdered sugar or granulated sugar (to garnish)

Recipe

• 1 in a large bowl, stir together the marscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. stir in 1/4 cup of the toasted 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.
• 3 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.
• 4 arrange on platter and sprinkle with sugar.
• 5 *if purchased cannoli shells are not available, brush one side of 16, 4-inch flour tortillas with cooking oil. roll, forming a tube shape; secure with wooden toothpick. gently place a rolled piece of foil in the center for support. place on baking sheet; brush outside with oil and bake in a 375*f oven for about 15 minutes or until golden brown. place on wire rack to cool. remove foil and toothpicks; fill with pumpkin mixture. makes 16 shells (allows for breakage).