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Pumpkin Pistachio Cannoli

A creamy pumpkin filling adds a taste of fall to cannolis, a favorite Italian dessert.

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  • Makes: 12 servings
  • Start to Finish: 25 mins

Pumpkin Pistachio Cannoli

Directions

  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.

Nutrition Facts (Pumpkin Pistachio Cannoli)

  • Per serving:
  • 276 kcal cal.,
  • 20 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 31 mg chol.,
  • 29 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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