Pumpkin Pistachio Cannoli

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!!

• Ready In: 35 mins
• Serves: 12
• Yields: 12 cannolis

Ingredients

• 4  ounces 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 1⁄2 cup  toasted pecans
• 1⁄2 cup  whipping cream
• 12  cannoli shells
•  powdered sugar or  granulated sugar (to garnish)

Directions

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).