Title: Corn-Chipotle Pudding in Pumpkins
Categories: Side Vegetable
Yield: 8 Servings

	8 s	m pumpkins
:		(6 to 8 oz. each)
	1	dried chipotle chili
	8 o	z chopped onion
	10 o	z corn kernels -- at room
:		temperature
	2 T	B butter or margarine
	1 T	B fresh sage -- minced
:		(or 1 tsp dried)
:		Salad oil
	1 c	milk
	3 l	g eggs
	8	sprigs Fresh sage
:		Salt -- to taste

Miniature pumpkins hold a spicy corn and sage pudding; spoon additional corn mixture over the pudding in each pumpkin before serving. Prep and cook time: About 1 hour. You can steam and scoop out the pumpkins 1 day ahead. Use miniature sweet pumpkins. Recipe By : Sunset November 1996

Date: Sat, 26 Oct 1996 13:00:32 ~0700 (

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