- Calories 294
- Caloriesfromfat 30%
- Fat 9.8g
- Satfat 4g
- Monofat 4g
- Polyfat 0.9g
- Protein 6g
- Carbohydrate 45.6g
- Fiber 2.1g
- Cholesterol 33mg
- Iron 1mg
- Sodium 200mg
- Calcium 138mg
Ginger-Hazelnut Pumpkin Tart
Prebaking the empty crust in Step 2 ensures a crisp pastry.
How to Make It
Step 1
Preheat oven to 375º.
Step 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.
Step 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.
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