Pumpkin Tamales
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
16 tamales
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Calories
217 kcal
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Course
Dessert
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Cuisine
Mexican, gluten-free
Pumpkin Tamales
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Pumpkin tamales made from pumpkin puree, pumpkin pie spice, vanilla extract, and brown sugar are a fun twist on traditional tamales!
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Ingredients
- 16-20 corn husks
- Boiling water, as needed
- 1 ½ cups masa harina
- 1 ⅓ cups light brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 15 ounces pumpkin puree
- ⅔ cup unsalted butter, softened to room temperature
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup Chopped Pecans
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Instructions
- Prep the corn husks. Add the corn husks to a large bowl, cover with boiling water, and allow them to soak and soften for 30 minutes.
- Make the pumpkin masa. In a large bowl or the bowl of a stand mixer, whisk together the masa harina, light brown sugar, pumpkin pie spice, baking powder, and fine salt.
- With an electric mixer or using the paddle attachment on a stand mixer, slowly beat in pumpkin puree, butter, milk, and vanilla extract.
- Increase the speed to medium and continue beating the pumpkin masa mixture for 5 minutes until light and fluffy. The masa should be the texture of thick hummus. Stir in the chopped pecans.
- Remove the corn husks from the water and pat dry with paper towels.
- Fill the corn husks. Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up onto your palm or on a plate. Scoop about ¼ cup of the pumpkin masa into the middle of the softened corn husks - no need to spread it out since all the filling is already mixed in.
- Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed. Set aside and continue assembling all of the tamales until you’ve used up all the dough.
- Prepare the steamer pot. Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down.
- Steam. Cover tightly with the lid and place the steamer over high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 ½ hours or until the masa is fully cooked.
- Check for doneness. Remove 1 tamal from the steamer pot. Let it sit for 10 minutes. If the husk peels away easily from the masa, then it’s done. If the masa is still gooey or sticks to the husk, steam it for 15 more minutes, then check again.
- Serve. Remove the tamales from the pot and let them cool for 10 minutes before serving to help them firm up and make them easier to unwrap.
Notes
- Prep in advance. The sweet tamale dough can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
- Add more fillings. You substitute the chopped pecans for any nuts or dried fruit of your liking. Almonds and walnuts are great options. If using dried fruits like raisins, make sure to rehydrate first before stirring into the pumpkin masa.
- Add toppings. You can add toppings like sweetened condensed milk, dulce de leche, extra chopped pecans, and pomegranate seeds for an extra sweet treat.
- Don’t have a stand mixer? You can easily mix the pumpkin masa by hand, or with a hand mixer, just note it will take longer.
Nutrition Information
Show Details
Serving
1tamal
Calories
217kcal
(11%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
22mg
(7%)
Sodium
111mg
(5%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
4414IU
(88%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16tamales
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1tamal | |
| Calories | 217kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 111mg | 5% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 4414IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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