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.