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Nutrition Facts
Serving Size 1 (56g) Recipe makes 12 servings The following items or measurements are not included below: mascarpone cheese cannoli shells
Calories 115
Calories from Fat 66		(57%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 49mg		2%
Potassium 103mg		2%
Total Carbohydrate 10.8g		3%
	Dietary Fiber 1.0g	3%
	Sugars 8.3g
Protein 2.6g		5%
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Pumpkin Pistachio Cannoli

Recipe #396965 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!!

1
In a large bowl, stir together the marscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. Stir in 1/4 cup of the toasted 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.
3
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.
4
Arrange on platter and sprinkle with sugar.
5
*If purchased cannoli shells are not available, brush one side of 16, 4-inch flour tortillas with cooking oil. Roll, forming a tube shape; secure with 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*F oven for 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).