Pumpkin-Corn Pudding

Submitted by ratherbeswimmin

"Vegetarian Times"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4

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.