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Ginger-Hazelnut Pumpkin Tart

Yield 10 servings (serving size: 1 tart slice and 1/3 cup ice cream)
Prebaking the empty crust in Step 2 ensures a crisp pastry.

Ingredients

  • Cooking spray
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 2/3 cup granulated sugar
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup fat-free milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1 (15-ounce) can pumpkin
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped hazelnuts, toasted
  • 2 tablespoons chopped crystallized ginger
  • 2 tablespoons brown sugar
  • 3 1/3 cups vanilla low-fat ice cream

Nutrition Information

  • calories 294
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 0.9 g
  • protein 6 g
  • carbohydrate 45.6 g
  • fiber 2.1 g
  • cholesterol 33 mg
  • iron 1 mg
  • sodium 200 mg
  • calcium 138 mg

How to Make It

  1. Preheat oven to 375º.

  2. Coat bottom only of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Pierce bottom and sides of dough with a fork. Bake at 375° for 10 minutes. Cool on a wire rack.

  3. Combine granulated sugar, cheese, milk, vanilla, pumpkin-pie spice, salt, pumpkin, and egg in a food processor; process until well blended. Spoon the pumpkin mixture into prepared crust. Combine hazelnuts, ginger, and brown sugar; sprinkle evenly over pumpkin mixture. Bake at 375º for 45 minutes or until set. Cool 20 minutes on a wire rack. Serve with low-fat ice cream.