Prebaking the empty crust in Step 2 ensures a crisp pastry.
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
How to Make It
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.