A couple Friday’s ago Stephen brought home a pumpkin muffin with strussel topping. I was gracious for his thoughtfulness. Now, normally a pumpkin muffin would have sounded appetizing but I just was not that interested. You see last year I went pumpkin crazy. I finally found the much sought after Pumpkin Chip Cookie recipe. Then I went in search for the best Pumpkin Bread recipe. Along the way I found a couple recipes for Pumpkin Pound Cake. Then there was the traditional Pumpkin Roll and Pumpkin Pie on Thanksgiving in addition to a scrumptious Pumpkin Ice Cream Pie. I cannot forget the Pumpkin Whoopie Cookies and pumpkin pie bars, so divine. Lastly, this past spring I found an wonderful recipe for Pumpkin Apple Muffins. I suppose this is why I have been focusing so much on apples this fall.
Still, this recipe for Pumpkin Pistachio Cannoli has been nagging at me. “Please make me!” Cannoli shells can be found in the bakery section of the market . The recipe states that tortillas may be substituted. Tortillas are surprisingly versatile. Mascarpone cheese is a thick spreadable cheese similar to cream cheese. It comes in a small tub usually found in the deli with the gourmet cheese. So grab the kids and get messy making Pumpkin Pistachio Cannoli.
Source: Better Homes and Gardens
1/2 of an 8-ounce carton Mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 tsp 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
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.
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.
*Note: If purchased cannoli shells are not available, brush one side of sixteen 4-inch flour tortillas (trim larger tortillas if necessary) with cooking oil. Roll, forming a tube shape; secure with a wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on a baking sheet; brush outside with oil and bake in a 375 degree F oven about 15 minutes or until golden brown. Place on a wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).