Pumpkin Pistachio Cannoli

Coming soon to a Thanksgiving table near you! 

Image courtesy of Better Homes Gardens

8-oz. carton mascarpone cheese

1 1/2 cup powdered sugar
1 1/2 cup canned pumpkin
1 cup ricotta cheese
2 tsp. pumpkin pie spice
1 cup chopped roasted pistachio nuts or toasted pecans
1 cup whipping cream
24 whole purchased cannoli shells (either frozen or fresh)

In a large bowl stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/2 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.