Recipe

Burritos Recipe

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Ingredients

Directions

Step #1 Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1-quart) pie tin.
Step #2 Crimp the edge of the dough decoratively & chill the shell for 30 mins.
Step #3 In a heavy saucepan cook the sugar over low heat/flame, & stir in the the corn syrup, until it is a deep caramel color, swirling the pan every once in awhile, undisturbed, until it is melted, cook it over moderately low heat, stirring the mixture until it is mixd well.
Step #4 Add the rum & the butter & cook the mixture for 1 min.
Step #5 Remove the pan from the heat & let the mixture cool until it stops bubbling.
Step #6 In a bowl whisk together the eggs, the vanilla, & a pinch of salt & add the syrup mixture in a stream, whisking.
Step #7 In another bowl whisk together the pumpkin puree & the ginger & whisk in 1 1/4 c of the egg mixture.
Step #8 Pour the pumpkin mixture into the prepared shell, arrange the pecan halves decoratively on the mixture, and spoon the remaining egg mixture over the pecans.
Step #9 (The pecans will float to the top.
Step #10 ) Bake the pie in the middle of a preheated 350F.
Step #11 oven for 45 to 50 mins, let it cook, until the filling is set & the crust is pale golden, & serve it warm or at about room temp with the whipped cream.
Step #12 --.
Enjoy the Burritos recipe