Pumpkin-Corn Pudding

• 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

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

taco chips, eggs, pumpkin puree, green chiles, corn kernels, pepper sauce, chili powder, ground cumin, salt, toppings, salsa, fresh coriander leaves, avocado, tomato

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