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1
Heat the olive oil in a large saute pan over medium heat.
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2
Add the onion and garlic.
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3
Cook until soft, about 5 minutes.
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4
Add the corn and cook for 2 1/2 minutes.
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5
Add the diced pepper and ham.
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6
Cook for 2 minutes.
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7
Stir in 1/4 teaspoon salt, pepper to taste and scallions.
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8
Set aside.
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9
In a medium bowl, stir together pumpkin puree, bread crumbs, cinnamon, nutmeg and 1 1/2 teaspoons salt.
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10
Set aside.
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11
Bring the 5 cups of water to a boil in a medium-size saucepan.
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12
Add 1 teaspoon of salt.
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13
Whisk in the cornmeal in a slow, steady stream.
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14
Lower the heat.
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15
Cook, stirring constantly, until very thick, 15 to 30 minutes.
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16
Remove from heat.
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17
Stir in the cumin seeds, chili powder, 1 1/4 teaspoons salt and pepper to taste.
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18
Set aside.
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19
Preheat the oven to 350 degrees.
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20
Lightly oil a 10-inch deep-dish pie pan.
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21
Spread 1/3 of the cornmeal mixture evenly over the bottom of the dish.
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22
Cover with 1/2 of the pumpkin mixture.
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23
Cover the pumpkin with 1/2 of the corn-ham mixture.
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24
Repeat pumpkin and corn-ham layers.
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25
Place the remaining cornmeal mixture between 2 large sheets of plastic wrap.
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26
Use a rolling pin to roll the mixture into a 1/4-inch-thick round.
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27
Peel off 1 piece of the plastic wrap.
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28
Carefully invert the round over the top of the dish.
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29
Peel away the plastic wrap.
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30
Use a knife to trim away the excess around the dish.
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31
Bake for 15 minutes.
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32
Cut into wedges and serve.
