Instructions

1. To make CANNOLI SHELL: Preheat oven to 375 F (190 C). Using a pastry brush, coat both sides of each wonton with a generous layer of butter. Wrap one buttered wonton around a cannoli form and place on a baking sheet, seam side down. Repeat with remaining wontons. Bake turning once or twice until golden brown and crisp, about 7 to 10 minutes. Do not overcook. Remove shells from form and place on a rack to cool. Repeat until all shells are baked. May be made up to 2 days ahead and stored in an airtight container at room temperature before use.
2. To make FILLING: In bowl of a stand mixer fitted with paddle attachment, mix together mascarpone, ricotta, pumpkin purée, icing sugar, rum, nutmeg and vanilla until well combined and smooth. In a medium-sized bowl and mixer fitted with a wire whisk attachment, whip cream until firm peaks form, about 3 minutes. Using a rubber spatula, fold whipped cream into mascarpone mixture. Transfer filling to a piping bag fitted with a large star tip.
3. To assemble cannoli, melt chocolate in a double boiler until smooth. Dip ends of each wonton shell into chocolate. Dip chocolatecovered ends into crushed pistachios before setting shells on a parchment-lined baking tray, seam side up. Allow chocolate to harden and set in refrigerator for about 15 minutes. Remove shells from baking tray and pipe filling into both ends. Place filled shells back on baking tray and drizzle remaining melted chocolate over cannoli. Set chocolate by refrigerating cannoli another 10 to 15 minutes before serving with a light dusting of icing sugar, if desired.