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Pumpkin Spice Tamales

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Soaking
30 mins
Total Time
2 hrs 20 mins
Servings: 12 to 15 tamales
Calories: 283 kcal
Course: Dessert
Cuisine: Mexican , Tex-Mex

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

Instructions

    Cup of Yum
  1. Soak husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry.
  2. In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
  3. Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
  4. 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.
  5. Lay each tamal fold-side down.
  6. 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.
  7. Lower heat to low and steam with the lid on for 1 to 1 1/2 hours.
  8. Remove each tamal carefully with tongs and let cool slightly.
  9. 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

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

% 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.