Pumpkin Tamales
A dessert tamal perfect for the holidays! Traditional relleno de calabaza(pumpkin filling) that I prepare for empanadas is so delicious in this tamal recipe!
Servings 24 small tamlaes
Equipment
- 1 Steamer Pot
- Stand Mixer
Ingredients
- 1 c unsalted butter at room temperature
- 3/4 c vegetable oil or vegetable shortening
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 c masa harina corn flour for tamales maseca brand
- 1 can sweetened condensed milk 13.3 oz
- 2 tsps vanilla extract
- 3 tsps pumpkin spice
- 1 1/3 c previously prepared pumpkin filling see notes
- 3/4 c evaporated milk or whole milk at room temperature
Cream Cheese Filling and Corn Husks
- 12 oz cream cheese
- 1 c previously prepared pumpkin filling see notes
- 35-40 corn husks previously soaked in hot water to soften
- 24 deli paper sheets, optional
Instructions
- To start, cover the corn husks with very hot water. Let them soak while you prepare the masa and other ingredients.
- In the stand mixer, cream the butter, then drizzle in the oil. On low speed, mix in the baking powder, salt and masa harina corn flour. If using shortening, cream together with butter.
- Mix in the sweetened condensed milk, pumpkin spice and vanilla. On low, mix in the pumpkin filling. Gradually mix in the evaporated milk. Mix on medium speed for 6-8 minutes or until masa looks fluffy. If the masa is to soft, mix in a little more masa harina. If it is too thick, mix in a little more milk. Cover and chill for 2 hours. This will allow the masa to become more flavorful.
- In a bowl, mix the cream cheese with pumpkin filling. Transfer to a plastic storage bag or piping bag and keep chilled until ready to use.
- When ready, prepare the softened corn husk, by tearing them to size, 24 corn husks 3 1/2 inches wide, more or less. Spoon on a layer of thin masa onto corn husk, halfway up the husk.
- To the center of the tamal, pipe in about 1 1/2 tbsps of cream cheese. Gently fold in the sides and then fold down the top flap. If using the deli sheets, wrap them tightly, as if you were wrapping an egg roll or burrito, lol!
- Add water to the steamer pot and insert the steamer. Place a few of the extra corn husks at the bottom of steamer pot. Arrange the tamales, open side up into the pot. Cover tamales with a few more softened corn husks.
- Steam on high at first until it begins to steam rapidly, Reduce heat slightly to medium. Keep a pot of reserved water on low heat on the back burner. Set timer for 30 minutes. After 30 minutes, I like to carefully, pour in a little more hot water on one side of the steamer pot. My steamer pot is small, so it requires me to add more water. If you have a larger pot, you may be able to steam the for the complete hour without having to add more water. Better to be safe and not run out of water. Tamales steam for one hour, then remove from heat.
- Let them stand in covered pot for 20-30 minutes before serving. Remove paper and husk. Garnish with cajeta and pecans. Cool completely and store in an airtight bag or container refrigerated for 5-6 days.
Notes
Pumpkin Relleno(Filling)
Preparing Pumpkin Filling Using Canned Pumpkin
1 large can pumpkin puree(not pie filling),about 4 cups
1 cup piloncillo or dark brown sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground anise
3 tablespoon butter Notes~ you could use pumpkin spice instead of the individual spices. Start with 1 tsp and taste as you go. Melt the butter, add the pumpkin, brown sugar(or piloncillo) and spices. Cook on low, stirring often, until it becomes really thick and darker in color. You want it to look almost like a paste. Taste for sugar and spices as it cooks down. I like to add spice to my taste, just add a tiny pinch at a time.
1 large can pumpkin puree(not pie filling),about 4 cups
1 cup piloncillo or dark brown sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground anise
3 tablespoon butter Notes~ you could use pumpkin spice instead of the individual spices. Start with 1 tsp and taste as you go. Melt the butter, add the pumpkin, brown sugar(or piloncillo) and spices. Cook on low, stirring often, until it becomes really thick and darker in color. You want it to look almost like a paste. Taste for sugar and spices as it cooks down. I like to add spice to my taste, just add a tiny pinch at a time.