Prebaking the empty crust in Step 2 ensures a crisp pastry.
Cooking Light DECEMBER 2004
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.
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