INGREDIENTS

  • 4 ounces mascarpone cheese
  • 3/4 cup confectioners’ sugar , plus more for dusting
  • 3/4 cup canned pumpkin
  • 1/2 cup ricotta cheese
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chopped roasted pistachio nuts ortoasted toasted pecans
  • 1/2 cup whipping cream
  • 12premade cannoli shells

DIRECTIONS

  1. In a large bowl, stir together mascarpone cheese, confectioners sugar, pumpkin, ricotta and pumpkin pie spice until smooth.Stir in 1/4 cup nuts.Set aside.
  2. In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form.Fold into pumpkin mixture.Cannoli can be made immediately or filling can be covered and chilled 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 each cannoli shell so pumpkin filling extends to ends of shell.Sprinkle the ends with remaining nuts.Arrange on a serving platter and dust with confectioners sugar.