This Pumpkin Spice Tamales recipe features all of your favorite fall flavors wrapped up in one convenient package. Inspired by the famous pumpkin spice latte, these sweet tamales are great to serve after dinner, with a warm beverage for breakfast, or as an addition to your Dia de los Muertos altar.
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Prep: 20 Min
– 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
Cook: 90 Min
Step 1 - Soak husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry.
Step 2 - In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
Step 3 - Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
Step 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.
Step 5 - Lay each tamal fold-side down.
Step 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.
Step 7 - Lower heat to low and steam with the lid on for 1 to 1 1/2 hours.
Step 8 - Remove each tamal carefully with tongs and let cool slightly.
Step 9 - Serve warm tamales drizzled with condensed milk and sprinkled with pecans and pomegranate seeds.
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