Corn-Chipotle Pudding in Pumpkins

8 sm pumpkins (6 to 8 oz. each)
1 dried chipotle chili
8 oz chopped onion
10 oz corn kernels -- at room temperature
2 TB butter or margarine
1 TB fresh sage -- minced (or 1 tsp dried)
Salad oil
1 c milk
3 lg 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.

Corn-Chipotle Pudding in Pumpkins printer friendly version located here. (Just the recipe. Nothing else.)
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