Ginger-Hazelnut Pumpkin Tart

Name: Ginger-Hazelnut Pumpkin Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 425 grams pumpkin; 2 Tbsps chopped crystallized ginger; 1 large egg, lightly beaten; 118 milliliters fat-free milk; 158 milliliters granulated sugar; 3 Tbsps chopped hazelnuts, toasted; 789 milliliters vanilla low-fat ice cream; 118 milliliters part-skim ricotta cheese; 1 teaspoons pumpkin-pie spice; 425 grams 1/2 package refrigerated pie dough (such as Pillsbury); 0 teaspoons salt; 1 teaspoon vanilla extract

Ginger-Hazelnut Pumpkin Tart is a vegetarian recipe with 10 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 17g of fat, and a total of 415 calories. Head to the store and pick up egg, pie dough, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Tart Form

Frying Pan

Bake at 375 for 10 minutes. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Granulated Sugar