Name: Pumpkin Spice Tamal
Yield: 20-24
Ingredients: ½ lb corn husks (22-25 pieces, depending on husk size); 1 cup unsalted butter; 2 cups pumpkin pie mix; ½-¾ cup milk; 2 cups heavy cream; ½ cup pure maple syrup; 4 cups masa harina; 1 tsp Kosher salt; ½ tsp baking soda; 2 tsp baking powder; 2 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground nutmeg; 1 cup heavy cream; 1 tbsp pure maple syrup; Sprinkle of pumpkin spice or cinnamon (to taste)

A Taste of Fall with Creamy Pumpkin Spice Tamales

Pumpkin tamal topped with whipped cream and maple syrup

October 16, 2024

These pumpkin spice tamales bring all the cozy autumn vibes to your table! With earthy pumpkin and butter at their base, they're seasoned with warming spices like cinnamon, clove, and nutmeg and sweetened with maple syrup.

Perfect as a seasonal dessert or a unique addition to your holiday spread, these tamales are easy to make and will fill your kitchen with the inviting aroma of fall spice, like a warm candle on a chilly day.

Pumpkin Spice Tamal

Masienda Team

Rated 3.2 stars by 29 users

Author

Masienda Team

Servings

20-24 tamales

Ingredients

½ lb corn husks (22-25 pieces, depending on husk size)
1 cup unsalted butter
2 cups pumpkin pie mix
½-¾ cup milk
2 cups heavy cream
½ cup pure maple syrup
4 cups masa harina
1 tsp Kosher salt
½ tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg

To Garnish

1 cup heavy cream
1 tbsp pure maple syrup
Sprinkle of pumpkin spice or cinnamon (to taste)

Directions

Prepare the Tamales

Soak the corn husks in hot water for at least 10 minutes while you make the masa.
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.
In a separate bowl, combine the dry ingredients until evenly mixed.
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.
Fill the center of each corn husk with about ½ cup of the prepared masa (double the portion for larger tamales).
Fill the bottom of a tamal steamer (or pot with steamer basket) with water. Steam for 1 hour at medium-high heat.
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

In a chilled mixing bowl, combine the heavy whipping cream and maple syrup. Beat with a whisk or electic mixer until soft peaks form.
Open each tamal and top with whipped cream before serving. Sprinkle with pumpkin spice or cinnamon to taste.

All Comments

Hi Kristin! So happy to hear they were delicious. And thank you so much for catching that — it should have been listed as pumpkin mix, not pumpkin purée. We’ve updated the recipe. Thanks again!

Tamales were tender and delicious but not quite sweet enough for my taste. Can you clarify whether the intended recipe includes pumpkin puree (as written) or pumpkin pie mix (as in the video)? I’m thinking the mix might get to the right level of sugar to consider these dessert.

Thank you for the recipe

A Taste of Fall with Creamy Pumpkin Spice Tamales

A Taste of Fall with Creamy Pumpkin Spice Tamales

Pumpkin Spice Tamal

Author

Servings

Ingredients

To Garnish

Directions

Prepare the Tamales

To Assemble

All Comments

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