Pumpkin-Corn Pudding

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3 3/4 cups crushed, baked blue cornmeal taco chips

3 large eggs

2 cups pumpkin purée

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


1 cup salsa, mild, medium or hot

1 cup fresh coriander leaves

1 avocado, peeled and sliced

1 ripe tomato, thinly sliced

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