Ginger-Hazelnut Pumpkin Tart

• Cooking spray
• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 10 minutes. Cool on a wire rack.
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 375u0b0 for 45 minutes or until set. Cool 20 minutes on a wire rack. Serve with low-fat ice cream.

cooking spray, granulated sugar, ricotta cheese, milk, vanilla, pumpkinpie spice, salt, pumpkin, egg, hazelnuts, ginger, brown sugar, vanilla low

Taken from www.myrecipes.com/recipe/ginger-hazelnut-pumpkin-tart (may not work)