Pumpkin-Corn Pudding Recipe

Name: Pumpkin-Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 3/4 cups crushed, baked blue cornmeal taco chips, 3 large eggs, 2 cups pumpkin puree, 4 oz. chopped mild green chiles, and more.

Yes, Pumpkin-Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Corn Pudding

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