Pumpkin Pistachio Cannoli


  • ½ an 8-oz carton Mascarpone cheese
  • ½ cup chopped roasted pistachio nuts
  • ¾ cup powdered sugar
  • ½ cup whipping cream
  • ¾ cup canned pumpkin
  • 12 purchased cannoli shells
  • ½ cup ricotta cheese
  • Powdered sugar or granulated sugar
  • 1 tsp pumpkin pie spice


In a large bowl stir together Mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in ¼ cup of the nuts. Set aside. 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 ¾-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.

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