Can you imagine if a classic American pumpkin pie and Mexican tamales had a baby? You’d get these exotic beauties. These Pumpkin Spice Tamales are great to serve after dinner or to enjoy with a cup of coffee for breakfast. These pumpkin tamales taste very similar to a pumpkin bread with chopped pecans. I especially love them drizzled with sweet condensed milk, sprinkled with pecan halves, and pomegranate seeds for a festive touch.
Soak husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry.
In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
Spread about 2 tablespoons of mixture in the center of each corn husk. Bring in the sides of the corn husks, then fold in both ends to enclose filling.
Lay each tamal fold-side down.
Once the tamales are folded place each tamale standing open-side-up in a steamer on the steam tray rack. Add enough water as needed for your steamer and bring water to a boil.
Lower heat to low and steam with the lid on for 1 to 1 1/2 hours.
Remove each tamal carefully with tongs and let cool slightly.
Serve warm tamales drizzled with condensed milk and sprinkled with pecans and pomegranate seeds.
Notes
You can make your own pumpkin spice by mixing 1 tsp of cinnamon with 1/4 tsp each of ginger, cloves and nutmeg or buy it pre-made.
Store leftover pumpkin spice tamales in an airtight container or plastic bag in the fridge for up to five days.
Freeze cooled tamales in an airtight, freezer-safe container or plastic bag for up to six months.
Reheat from chilled or frozen in a steamer until warmed through. You can also wrap thawed tamales in a damp paper towel and microwave for a couple of minutes.
For savory toppings try crema Mexicana, cotija cheese, and roasted pepitas.