Ginger-Hazelnut Pumpkin Tart

recipe
Prebaking the empty crust in Step 2 ensures a crisp pastry.

Yield:

10 servings (serving size: 1 tart slice and 1/3 cup ice cream)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 375º.

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.

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.

Note:

December 2004
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