Pumpkin-Corn Pudding

14 ingredients
9 steps

Ingredients

  • 3 3/4 cups crushed, baked blue cornmeal taco chips
  • 3 large eggs
  • 2 cups pumpkin puree
  • 4 oz. chopped mild green chiles
  • 1 cup corn kernels
  • Hot pepper sauce to taste, optional
  • 1 teaspoon chili powder or to taste
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Toppings
  • 1 cup salsa, mild, medium or hot
  • 1 cup fresh coriander leaves
  • 1 avocado, peeled and sliced
  • 1 ripe tomato, thinly sliced

Directions

  1. 1
    Preheat oven to 400F.
  2. 2
    Spray 2-quart baking dish with nonstick vegetable spray.
  3. 3
    Layer crushed corn chips in bottom of baking dish.
  4. 4
    In large mixing bowl, beat eggs until foamy.
  5. 5
    Fold in pumpkin puree, green chiles and corn.
  6. 6
    Stir in hot pepper sauce, if using, chili powder, ground cumin and salt and pepper.
  7. 7
    Spoon into baking dish and smooth over chips.
  8. 8
    Bake for 20 minutes.
  9. 9
    Remove from oven, garnish with toppings as desired, and serve while hot.

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