Pumpkin Spice Tamales
User Reviews
4.5
24 reviews
Excellent
Pumpkin Spice Tamales
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Can you imagine if a classic American pumpkin pie and Mexican tamales had a baby? You’d get these exotic beauties. These Pumpkin Spice Tamales are great to serve after dinner or to enjoy with a cup of coffee for breakfast. These pumpkin tamales taste very similar to a pumpkin bread with chopped pecans. I especially love them drizzled with sweet condensed milk, sprinkled with pecan halves, and pomegranate seeds for a festive touch.
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Ingredients
Tamales:
- 12 to 15 large corn husks dried and soaked in warm water to soften
- 2 cups masa harina corn flour
- 2/3 cup unsalted butter, softened 11 tablespoons
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 cup Chopped Pecans
- 1 15-ounce can Simple Truth Organic pumpkin solid packed
- 8 to 10 ounces evaporated milk
Toppings:
- condensed milk
- pecan halves
- pomegranate seeds
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Instructions
- Soak husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry.
- In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
- Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
- Spread about 2 tablespoons of mixture in the center of each corn husk. Bring in the sides of the corn husks, then fold in both ends to enclose filling.
- Lay each tamal fold-side down.
- Once the tamales are folded place each tamale standing open-side-up in a steamer on the steam tray rack. Add enough water as needed for your steamer and bring water to a boil.
- Lower heat to low and steam with the lid on for 1 to 1 1/2 hours.
- Remove each tamal carefully with tongs and let cool slightly.
- Serve warm tamales drizzled with condensed milk and sprinkled with pecans and pomegranate seeds.
Notes
- You can make your own pumpkin spice by mixing 1 tsp of cinnamon with 1/4 tsp each of ginger, cloves and nutmeg or buy it pre-made.
- Store leftover pumpkin spice tamales in an airtight container or plastic bag in the fridge for up to five days.
- Freeze cooled tamales in an airtight, freezer-safe container or plastic bag for up to six months.
- Reheat from chilled or frozen in a steamer until warmed through. You can also wrap thawed tamales in a damp paper towel and microwave for a couple of minutes.
- For savory toppings try crema Mexicana, cotija cheese, and roasted pepitas.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
33mg
(11%)
Sodium
166mg
(7%)
Potassium
254mg
(7%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
5916IU
(118%)
Vitamin C
2mg
(2%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12to 15 tamales
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 166mg | 7% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 5916IU | 118% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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