Pumpkin-Corn Pudding

By kishthecook

Vegetarian Times

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
• 1 cup salsa
• 1 cup chopped fresh cilantro
• 1 Avocado, peeled and sliced
• 1 ripe Tomato, thinly sliced

Details

Servings 1
Preparation time 30mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

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.