Pumpkin Pie Tamales

• Produce

  • 1 tsp Ginger, ground
  • 1 3/4 cup Pumpkin puree, canned

• Refrigerated

  • 1 cup Almond milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 3 1/2 cups Masa harina
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 cup Refined coconut oil

• Other

  • At least 2 dozen corn husks

Found on thymeandlove.com

Description

Ingredients

• At least 2 dozen corn husks
• 1¾ Cup Canned Pumpkin Puree
• 1 Cup Refined Coconut Oil, melted and cooled
• 1 Cup Almond Milk, warmed
• 1 Cup Light Brown Sugar
• 1 Tsp Pure Vanilla Extract
• 3½ Cups Masa Harina
• 1 Tsp Cinnamon
• 1 Tsp Ground Ginger
• 1 Tsp Salt
• 1 Tsp Baking Powder
• ½ Tsp Cloves
• ½ Tsp Nutmeg

Directions

• Rinse and clean the corn husks. In a large baking dish or container, add the corn husks and cover with hot water. Soak for at least 30 minutes, preferably at least 1-2 hours. Drain the corn husks in a large colander then wipe dry with a kitchen towel. Set aside until needed. Take one or two of the husks and rip into strips. These will be used to tie the tamales.
• In a large mixing bowl add the pumpkin puree, coconut oil, almond milk, brown sugar and vanilla. Use an electric mix to beat together until everything is evenly mixed.
• In another large mixing bowl, add the masa harina, cinnamon, ginger, salt, baking powder, cloves, and nutmeg. Whisk together.
• Working in batches, add about one-third of the dry ingredients into the wet. Use the electric mixer to beat until the dry ingredients are fully incorporated into the wet. Continue to mix the dry ingredients into the wet until everything has been fully incorporated.
• I like to use my hands to finishing mixing the masa. I usually mix the masa for about 1-2 minutes with my hands. I find it is easier than using the electric mixer. If the dough feels too sticky sprinkle in a little bit more masa harina.
• Assemble the tamales. {See photo 3 in the post for the steps} Take one of the corn husks and spread about ¼ cup of the masa making sure to leave space on the sides and the top, about 1 inch.
• Fold the left side over than the right. Fold up the bottle of the husk. Flip over to the other side and take one of the strings from the corn husks that you made earlier and tie it around the lower portion of the husks. This will help keep the tamal together. Continue until you have used up all the dough.
• Fill a large steamer pot with water. Bring to a boil and add a layer of corn husks at the bottom of the steamer. Place the tamales inside and the take a few more of the leftover corn husks and place on top. Lower heat to a gentle simmer on low heat.
• Cook until the tamales easily pull away from the inside of the corn husks and feel firm. They will continue to firm up when they are down cooking. I like to check after they have been steaming for 1 hour, but it can take up to 1½ hours to finish cooking.
• Let the tamales cook 10-15 minutes before serving.