Pumpkin Pistachio Cannoli

1. 1

   In a large bowl, stir together mascarpone cheese, confectioners sugar, pumpkin, ricotta and pumpkin pie spice until smooth.

2. 2

   Stir in 1/4 cup nuts.

3. 3

   Set aside.

4. 4

   In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form.

5. 5

   Fold into pumpkin mixture.

6. 6

   Cannoli can be made immediately or filling can be covered and chilled up to 4 hours.

7. 7

   To serve, spoon pumpkin mixture into a self-sealing plastic bag.

8. 8

   Snip a 3/4 inch hole in one corner.

9. 9

   Pipe filling into each cannoli shell so pumpkin filling extends to ends of shell.

10. 10

    Sprinkle the ends with remaining nuts.

11. 11

    Arrange on a serving platter and dust with confectioners sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.