Pumpkin Cream



Simple, Light, Creamy, Heavenly…


8 oz. carton mascarpone cheese

1 cup powdered sugar

15 oz. can prepared pumpkin

½ cup ricotta cheese

1 teaspoon pumpkin pie spice

½ cup whipping cream

½ cup chopped pecans


In a large bowl, stir together cheeses, pumpkin, powdered sugar, and pumpkin pie

spice. Mix until smooth.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form.

Fold whipped cream into pumpkin mixture.

Cover and chill.

To serve – spoon into plastic champagne glasses. Sprinkle with chopped pecan

pieces. Or you can use it to fill prepared cannoli shells, and sprinkle the ends with

chopped pecan pieces.

Serves 12. Can be stretched further if needed – it’s very rich. Odds are, you’ll

have some people who don’t like pumpkin.



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