Pumpkin Pie Tamales – that’s right. Pumpkin pie in portable homemade packets of awesomeness to go.
This post is in partnership with Iowa Corn Organization for the IA CornQuest 2016 however, the corny jokes and opinions are all my own (ok, not so many corny jokes on this one. I’ll try harder next time)
True story, I had never had a tamale before. It took being in Iowa on the Corn Tour to enjoy a solid tamale experience. Handmade and all.
Note: do not attempt making tamales all by yourself. There is a reason Tamalada’s exist. I mean, party and make tamales? Oh, now that sounds like a plan, good eats and good company. Ok, back on track now.
After experiencing a solid apple pie dessert tamale in our hands-on cooking class in Whisk Away Cafe(More details in my recent post about Iowa’s corn industry) I knew I wanted to deconstruct tamale making at home. Even though it’s a ton of work, it’s easy fun work.
Bonus, think of how fun these pumpkin pie tamales would be for Thanksgiving!
How to make Tamales in 5 simple steps.
Step 1: (Before your friends get there) Soak the corn husks.
Step 2: (Make fillings in batches with friends so you can pick from several dessert tamales – anyone else down for apple pie?) Make the dough. Let chill in the fridge for about 30 minutes. Enjoy some other seriously delicious eats and maybe a cocktail – if it’s a 21 or over Tamalada.
Step 3: (talk you friends into getting their hands dirty – set up stations) Drain the husks and stuff. Fill in the center. Use a medium ice cream scoop for perfect even portioning for small dessert sized tamales. Don’t over fill so you can roll these and tie them.
Step 4: Cook (remember those cocktails).
Step 5: Serve and enjoy with ice cream (and freeze the other 99 for later so you can enjoy them on the quick).
- Corn husks, soaked and drained
- 3 1/2 cups meseca
- 1 1/2 tbs brown sugar
- 2 teas pumpkin pie spice
- 1 teas salt
- 16 tbs butter
- 1 cup milk
- 1 tea vanilla
- 1 29 oz can pumpkin
- 1/4 - 3/4 cup water, optional
- 1 cup walnuts, toasted and chopped
- In a large bowl, combine the meseca, brown sugar, pumpkin pie spice, and salt. Whisk to combine.
- In another heatproof bowl, melt the butter in a microwave or in a small saucepan over low heat. Add the milk and heat the bowl another 20 seconds to warm the milk. Mix in pumpkin and the vanilla
- Add the pumpkin to the meseca mix. Mix to combine.
- If the dough is too wet, add a bit more meseca mix. If it's too dry, add a little water 1/4 cup at a time until the dough comes together in a soft ball. Cover and chill for 30 minutes.
- When ready, fill the corn husks with the pumpkin pie meseca dough. Fold and tie each packet with a strip of corn husk.
- Add 1 cup of water to a pressure cooker and set in a steamer tray. Arrange the tamales, standing on end, in a pressure cooker. Don't over crowd so that the steam will circulate. Cover and set to cook for 20 minute and release the steam naturally.
- Repeat with the next batch. Freeze additional tamales for future enjoyment.