Pumpkin Tamales
Celebrate the flavors of fall with these irresistible Pumpkin Tamales, a sweet and spiced twist on a traditional favorite. Featuring earthy pumpkin purée, cozy spices like cinnamon, nutmeg, and cloves, and a touch of brown sugar, these tamales are wrapped in tender corn husks and steamed to perfection. The masa is enriched with buttery richness for a soft, melt-in-your-mouth texture, and optional raisins add a pop of sweetness. Perfect for festive gatherings or a comforting treat, these pumpkin tamales are just as delightful on their own as they are drizzled with honey. Easy to prepare with simple techniques and wholesome ingredients, this recipe delivers a unique spin on classic tamales that’s sure to impress. Indulge in this seasonal favorite and savor the taste of autumn!
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Recipe Information
Ingredients
- 20 pieces Dried corn husks
- 3 cups Masa harina (corn flour)
- 1.5 cups Pumpkin purée
- 0.75 cup Unsalted butter (or lard)
- 0.5 cup Brown sugar
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1.25 cups Warm water or broth
- 0.5 cup Raisins (optional)
- 2 tablespoons Honey (for serving, optional)
Instructions
Start by soaking the dried corn husks in warm water for about 30 minutes to make them pliable. Weigh them down with a plate to ensure they stay submerged.
In a large mixing bowl, combine the masa harina, salt, cinnamon, nutmeg, and cloves. Mix well to distribute the spices evenly.
In another large bowl, beat the unsalted butter (or lard) until light and fluffy, about 3-5 minutes. Gradually add the pumpkin purée and brown sugar, mixing until smooth and creamy.
Add the masa harina mixture to the pumpkin mixture in batches, alternating with the warm water or broth. Mix until the masa is the consistency of soft peanut butter. Adjust with more liquid if necessary.
If using raisins, fold them into the masa mixture at this stage.
Remove the soaked corn husks from the water and pat them dry with a clean kitchen towel. Select the larger husks for wrapping and keep the smaller ones for patching or lining the steamer.
Spread about 2-3 tablespoons of the masa mixture onto the center of a corn husk. Spread it into a rectangle, leaving about 1-2 inches at the top and bottom of the husk and about 1 inch on the sides.
Fold the sides of the husk over the masa, then fold the pointed end up to secure. Repeat with the remaining husks and masa.
Line the bottom of a large steamer pot with leftover corn husks. Arrange the tamales upright with the folded end down, packed snugly to prevent them from tipping over.
Cover the tamales with additional husks or a clean kitchen towel to trap steam. Steam over medium heat for 60-90 minutes, checking occasionally to ensure the water has not evaporated. Add more hot water if needed.
To check for doneness, remove one tamale and let it cool for a minute. If the masa easily pulls away from the husk, they are done. If not, continue steaming for another 10-15 minutes.
Serve warm, optionally drizzling with honey for added sweetness. Enjoy!
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 484.6 g | 176% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 169.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 849 mg | 65% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
