Pumpkin Pistachio Cannoli

Try this fall twist on the classic Italian cannoli recipe. Mascarpone cheese, pumpkin, pumpkin pie spice, and whipping cream make up the cannoli cream filling. Sprinkle with pistachios and powdered sugar to finish off your pumpkin cannoli.

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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.
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Nutrition Facts (Pumpkin Pistachio Cannoli)

  • Per serving:
  • 276 kcal ,
  • 20 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 31 mg chol. ,
  • 29 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 7 g pro.
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