Directions

Prepare the Tamales

1. Soak the corn husks in hot water for at least 10 minutes while you make the masa.

2. In a saucepan, heat the heavy cream, maple syrup, milk, and butter over medium heat until the butter melts. Turn off the heat, stir in the pumpkin puree and mix until well combined.

3. In a separate bowl, combine the dry ingredients until evenly mixed.

4. Slowly add the pumpkin mixture to the dry ingredients, kneading by hand until fully incorporated, and until the dough reaches a smooth, pliable texture. Add a bit more cream if needed, to achieve a consistency that is moist but not soupy.

5. Fill the center of each corn husk with about ½ cup of the prepared masa (double the portion for larger tamales).

6. Fill the bottom of a tamal steamer (or pot with steamer basket) with water. Steam for 1 hour at medium-high heat.

7. Remove the pot from heat and let them rest, covered, for at least 15 minutes or up to two hours. Tamales will firm as they cool.

To Assemble

1. In a chilled mixing bowl, combine the heavy whipping cream and maple syrup. Beat with a whisk or electic mixer until soft peaks form.

2. Open each tamal and top with whipped cream before serving. Sprinkle with pumpkin spice or cinnamon to taste.