Ginger-Almond Pumpkin Tart
Per ServingGinger-Almond Pumpkin Tart |
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|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 1/10 of pie | ||
| Calories | 195 | |
| Fat | 6 | g |
| Saturated Fat | 1.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 31 | g |
| Fiber | 2 | g |
| Sugars | 21 | g |
| Cholesterol | 20 | mg |
| Sodium | 210 | mg |
| Potassium | 170 | mg |
| Protein | 4 | g |
| Phosphorus | 75 | mg |
| Choices: Carbohydrate 2, Fat 1 | ||
- Makes: 10 servings
- Serving Size: 1/10 of pie
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
Ingredients
| Crust | ||
| Nonstick cooking spray | ||
| 14 | sheets cinnamon graham crackers | |
| 2 | Tbsp. | nonhydrogenated buttery spread, such as Smart Balance |
| 2 | Tbsp. | unsweetened almond milk or fat-free milk |
| 1 | Tbsp. | brown sugar |
| 1 | egg white, lightly beaten | |
| Filling | ||
| 2/3 | cup | sugar-stevia blend |
| 1/2 | cup | part-skim ricotta cheese |
| 1/2 | cup | unsweetened almond milk |
| 1/2 | tsp. | almond extract |
| 1/2 | tsp. | ground cinnamon |
| 1/2 | tsp. | ground nutmeg |
| 1/2 | tsp. | ground ginger |
| 1/2 | tsp. | allspice |
| 1/4 | tsp. | salt |
| 1 | can | (15 oz.) pumpkin |
| 1 | egg beaten |
| 3 | Tbsp. | chopped toasted almond slivers |
| 1 | Tbsp. | very finely minced crystallized ginger |
| 1 | Tbsp. | brown sugar |
Directions
- Preheat the oven to 375 degrees. Coat a 9-inch pie pan with cooking spray; set aside.
- To prepare the crust, add the graham crackers to a food processor and process to crumb. You should have about 1 3/4 cups.
- Add the remaining crust ingredients and process until you have a moist mixture. If necessary, add a bit more milk and process to help the crust hold together. Press the crust into the bottom and sides of the prepared pan.
- In a blender or food processor, combine the stevia-sugar blend, ricotta cheese, almond milk, almond extract, cinnamon, nutmeg, ginger, allspice, salt, pumpkin, and egg. Process until smooth. Spoon the pumpkin mixture into the prepared crust.
- Combine the almonds, crystallized ginger, and brown sugar, and sprinkle over the pumpkin filling. For a pretty presentation, leave 1/2 inch around the outer edge of the tart free of topping.
- Bake for about 45 minutes, or until the filling is set. Remove the tart from the oven and let it cool on a rack for 1 hour before serving.
