Corn & Chipotle Stuffed Baby Pumpkins
(makes six)
Prepare six baby pumpkins (the 3" size works best) by slicing off the top 1/2 inch or so.  Steam them, and their lids, for about 15 minutes, being careful not to cook them until they are mushy.  Scoop out the seeds and extra pumpkin meat to make room for the filling.  Place them in a greased casserole dish.
 
For the filling, stir together:
1 c fresh corn kernels, sliced off the cob
1 chipotle chili, either canned or dried, chopped finely
1 egg
1/2 c milk, or enough to cover the corn
 
Spoon the filling into the pumpkins, set the lid on top, and bake at 350 for 45 minutes or until the custard has set.  Serve hot.
Notes & Variations:
  1. Chipotles are smoked jalapeno peppers.  They are often sold in cans, packed with a tomato sauce, and can be very hot.  If you buy the canned variety, you can rinse them off well to get the flavor of just the pepper after it has given up some of its heat.  They can also be found dried, in which case they should be softened in warm water (or warm the milk you will use).
  2. If the pumpkin gets too soft, it may leak when you pour in a wet filling.  If this happens, wrap it in some tin foil to hold in the filling.
  3. There are a million stuffing variations, of course.  Add some garlic or parmesan cheese to this one.  Use rice cooked with herbs and add some vegetables or italian sausage.  Try a succotash filling with sauteed green soybeans or limas, corn, and red onion.