I love tamales!
Especially sweet Christmas tamales.
How about Pumpkin Pie Tamales? What?
It can’t possibly get any more festive than adding pumpkin to an all time favorite tamale recipe. *Affiliate link included
Ingredients
- 40 To 60 dried corn husks
- 7 Cups maseca corn flour
- 3 Cups packed brown sugar
- 2 Teaspoon Salt
- 2 Teaspoon cinnamon
- 2 Teaspoon ground ginger
- 1 Teaspoon ground cloves
- 1 Teaspoon ground nutmeg
- 2 29-ounce cans of pumpkin puree
- 4 Sticks of non-dairy butter, melted
- 2 Cups of warm plant-based milk
- 2 Cups of walnuts, chopped
- 12 Ounces of raisins, a
- About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)
Preparation
- Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
- In an extra-large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
- Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two-thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
- Once the tamales are folded, fill the IMUSA Tamale Steamer with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
- Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side dish or with grated queso fresco.
- Makes 40-60 tamales.
Pumpkin Pie Tamales
2016-12-21 08:52:37
Yields 40
Ingredients
- 40 To 60 dried corn husks
- 7 Cups maseca corn flour
- 3 Cups packed brown sugar
- 2 Teaspoon Salt
- 2 Teaspoon cinnamon
- 2 Teaspoon ground ginger
- 1 Teaspoon ground cloves
- 1 Teaspoon ground nutmeg
- 2 29-ounce cans of pumpkin puree
- 4 Sticks of butter, melted
- 2 Cups of warm milk
- 2 Cups of walnuts, chopped
- 12 Ounces of raisins, a
- About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)
Instructions
- Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
- In an extra-large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
- Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two-thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
- Once the tamales are folded, fill the IMUSA Tamale Steamer with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
- Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side dish or with grated queso fresco.
- Makes 40-60 tamales.
- Enjoy!
Simple Sojourns https://simplesojourns.com/
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Debra says
Would you believe I’ve never eaten a single tamale?
Crystal says
Oh my goodness, those sound good. My daughter is obsessed with pumpkin pie, so I need to make her these for Christmas.
Mel says
What a clever idea to make pumpkin pie tamales, I love it and will have to try to make these up!
Brett Beyer says
I am a pumpkin pie fanatic. It has gotten so bad that I no longer get birthday cakes, but pumpkin pie. If possible, I’d have it hooked directly to my veins.
So now I have one more excuse to make it (albeit, in the form of tamales)! Huzzah!
Bill S says
I have never heard of or seen pumpkin pie tamales!! These sound like they would be really good to make for a holiday dessert!
Jennifer says
OMG, this is the best dessert idea ever! My family are BIG tamale fans, but I’ve never tried a dessert tamale before. I can’t wait to make these!
anna says
I am so going to try Pumpkin pie out this weekend
ellen beck says
I really need to get on the ball and try something like this. It sounds good and we have plenty of husks if I save them (which I am doing next fall) I like how easy these look and can almost smell them you take such great pictures!
Laurajj says
Oh wow, these look and sound so amazing! I love tamales, but have not made at home before. And…I have never had one like that! Oh that would be so yummy!