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Pumpkin Pistachio Cannoli
Ingredients
-
1/2
8 ounce carton 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 chopped roasted pistachio nuts or toasted pecans
-
1/2
cup whipping cream
-
12
purchased cannoli shells*
-
Powdered sugar or granulated sugar
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)
- Servings Per Recipe 12,
- Calories 276,
- Protein (gm) 7,
- Carbohydrate (gm) 22,
- Fat, total (gm) 20,
- Cholesterol (mg) 31,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 2527,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 29,
- Potassium (mg) 106,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I make these for my husbands birthday almost every year and he loves them. I have started making them with Hazelnut rather than pistachio and it is great.
2/21/2011 12:33:33 PM Report Abuse