1 quart water
1 cup pea pods
1/2 pint leek
salt to taste
1/2 cup chopped onion
1/4 teaspoon pepper
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups milk
2 eggs
1 (8 ounce) can whole kernel corn, drained
1 tablespoon vegetable oil
1/4 teaspoon ground black pepper
In a large bowl, combine water, pea pods, leek, salt, onion, pepper and pumpkin pie spice. Mix together and store in refrigerator.
Preheat oven to 225 degrees F (112 degrees C).
Brush seasoned tortillas with remaining 1 cup pumpkin mixture
Roll foil round in pumpkin mixture
Place inverted breads on foil rolls and press tops together
Place rolled tortillas in linen or plastic wrap and refrigerate for two hours. Remove from pans and cut into squares or slices. Top with desired toppings.
Bake 2 hours or longer bread rolls on middle rack of oven, uncovered, until lightly golden with golden brown spots, and juice runs clear, about 10 minutes.