Pumpkin-Corn Pudding

Name: Pumpkin-Corn Pudding
Ingredients: 3 3/4 cups crushed baked blue corn tortilla chips; 3 large eggs; 2 cups pumpkin puree; 1 (4 ounce) can chopped mild green chilies; 1 cup whole kernel corn (fresh or frozen); 1 teaspoon chili powder (to taste); 1/2 teaspoon ground cumin; salt; fresh ground black pepper; hot pepper sauce; Toppings; 1 cup salsa; 1 cup chopped fresh cilantro; 1 avocado, peeled and sliced; 1 ripe tomatoes, thinly sliced

15 ingredients

6 steps

Ingredients

3 3/4 cups crushed baked blue corn tortilla chips
3 large eggs
2 cups pumpkin puree
1 (4 ounce) can chopped mild green chilies
1 cup whole kernel corn (fresh or frozen)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
salt
fresh ground black pepper
hot pepper sauce
Toppings
1 cup salsa
1 cup chopped fresh cilantro
1 avocado, peeled and sliced
1 ripe tomatoes, thinly sliced

Directions

1

Preheat oven to 400°. Coat a 2-quart baking dish with nonstick cooking spray.
2

Layer the crushed tortilla chips in the bottom of the baking dish.
3

In a bowl, beat the eggs until foamy; fold in the pumpkin, chiles, and corn.
4

Stir in the chili powder, cumin, salt, pepper, and hot pepper sauce.
5

Spoon mixture into the baking dish; smooth it over the chips.
6

Bake for 20 minutes; remove from oven and garnish with toppings as desired; serve while hot.