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Pumpkin Pistachio Cannoli




Source of Recipe


blue ribbon recipes






List of 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 roasted pistachio nuts -- chopped
  
• 1/2 cup whipping cream
  
• 12 cannoli shells -- purchased or home made
  
• powdered sugar or granulated sugar
  






Instructions



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" 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.
   
   
3. If purchased cannoli shells are not available brush one side of 16 four 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 baking sheet, brush outside with oil and bake in a 375 degree oven 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)
   






Final Comments


Serving Size : 12