Ginger Hazelnut Pumpkin Tart

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• cooking spray
• 0.5 (15 ounce) package refrigerated pie dough (such as pillsbury)
• 2/3 cup granulated sugar
• 1/2 cup part-skim ricotta cheese
• 1/2 cup nonfat 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 low-fat vanilla ice cream

Recipe

• 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.
• 3 pierce bottom and sides of dough with a fork. bake at 375° for 10 minutes. cool on a wire rack.
• 4 combine granulated sugar, cheese, milk, vanilla, pumpkin-pie spice, salt, pumpkin, and egg in a food processor; process until well blended.
• 5 spoon the pumpkin mixture into prepared crust. combine hazelnuts, ginger, and brown sugar; sprinkle evenly over pumpkin mixture.
• 6 bake at 375º for 45 minutes or until set. cool 20 minutes on a wire rack. serve with low-fat ice cream.