Pumpkin Crème Cannoli – makes 12 cannoli’s

½ can prepared pumpkin (I prefer the organic variety, it seems to taste better and doesn’t have anything added)
2 packages of pre-made cannoli shells (these usually come 6 in a box)
1 1/2 cups Whole Milk Ricotta – drained
3/4 cup Mascarpone Cheese
1 tsp freshly ground nutmeg
1 tsp Fiori di Sicilia flavoring (this is the flavor you will recognize from all Italian pastries at the holidays)
½ cup light Muscavado Brown Sugar (you may substitute light brown sugar)
1 cup chopped Honey Roasted Pistachios – for garnish
Powdered sugar for garnish -optional

Drain the ricotta cheese in cheese cloth for a few hours or overnight to release as much water as possible. Whip the Mascarpone Cheese with the sugar and nutmeg. Add the drained ricotta and pumpkin and mix until thoroughly mixed. Using a pastry bag, or a large plastic bag with a corner cut off, fill the cannoli shells right before serving or up to 2 hours before serving. Dip the corners of the filled cannoli into the chopped Honey Roasted Pistachios and serve. Dust with a small amount of powdered sugar. Serve cold.

Pumpkin is one of those things that is extremely versatile and can be served as both savory or sweet. This is an easy side dish that works well at Thanksgiving or with any dinner in the fall or winter. I like to serve these in small individual dishes so everyone gets that wonderful cheesey crust to dig into. Perfect with lamb or duck as well.