Pumpkin-corn Pudding

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.