Pumpkin-Corn Pudding

• 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

1. Preheat oven to 400u0b0. 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.

tortilla chips, eggs, pumpkin puree, green chilies, whole kernel corn, chili powder, ground cumin, salt, fresh ground black pepper, pepper sauce, toppings, salsa, fresh cilantro, avocado, tomatoes

Taken from www.food.com/recipe/pumpkin-corn-pudding-225704 (may not work)