Instructions: Preheat oven to 400 degrees.

Spray 2-quart baking dish with nonstick vegetable spray. Layer crushed corn chips in bottom of baking dish.

In large mixing bowl, beat eggs until foamy. Fold in pumpkin puree, green chiles and corn. Stir in hot pepper sauce, if using, chili powder, ground cumin and salt and pepper. Spoon into baking dish and smooth over chips.

Bake for 20 minutes. Remove from oven, garnish with toppings as desired, and serve while hot.

This recipe yields 4 servings.

Wine Suggestions: Chile has made great headway in the wine world, and many of its wines today are very good. With this savory pudding, try Condor Barrel Fermented Chardonnay.

Comments: This robust and colorful entree captures Southwestern flavors in a fall main course that calls for warm fresh flour or corn tortillas, a light tossed salad with avocados and a dessert of cinnamon or caramel ice cream. Baked taco chips are healthy options because they do not require fat for deep-frying. Plan to use one or all of the topping choices to bolster the puddings subtle flavors.

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