Spiced Pumpkin and Pepita Dessert Tamales with Maple-Cinnamon Glaze

Sweet, spiced pumpkin tamales filled with toasted pepitas and drizzled with a warm maple-cinnamon glaze - a perfect fall dessert!

Prep Time

30 minutes

Total Time

90 minutes

Calories

285 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.97/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Dessert

Cuisine:

British

Ingredients

Servings

2cupsMasa Harina(For Tamales)

£2.50

1teaspoonBaking Powder

£0.05

1teaspoonGround Cinnamon

£0.03

0.5teaspoonGround Ginger

£0.02

0.3teaspoonGround Nutmeg

£0.04

0.5teaspoonSalt

£0.01

0.5cupVegetable Shortening(Or Lard, softened)

£0.60

0.5cupBrown Sugar(Packed)

£0.30

1cupPumpkin Puree(Not Pumpkin Pie Filling)

£1.50

1cupVegetable Broth(Or Water)

£0.30

0.5cupPepitas(Toasted)

£1.20

12piecesCorn Husks(Or Parchment Paper squares (6x6 inch))

£3.00

0.3cupMaple Syrup(For Glaze)

£1.75

2tablespoonsHeavy Cream(For Glaze)

£0.20

0.3teaspoonGround Cinnamon(For Glaze)

£0.03

0.5teaspoonVanilla Extract(For Glaze)

£0.15

Total Cost

£11.68

£0.97 per serving

Instructions

1.
Soak corn husks in warm water for at least 30 minutes to soften. If using parchment paper, skip this step.
2.
In a large bowl, whisk together masa harina, baking powder, cinnamon, ginger, nutmeg, and salt.
3.
In a separate bowl, cream together the vegetable shortening and brown sugar until light and fluffy.
4.
Add the pumpkin puree to the shortening mixture and mix until well combined.
5.
Gradually add the dry ingredients to the wet ingredients, alternating with the vegetable broth, mixing until a smooth dough forms. The dough should be moist but not too sticky.
6.
Gently fold in the toasted pepitas.
7.
To assemble the tamales, pat dry the corn husks. Spread about 2 tablespoons of the pumpkin mixture onto the center of each husk.
8.
Fold the sides of the husk over the filling, and then fold up the bottom. If using parchment paper, simply fold the sides over to create a rectangular packet.
9.
Stand the tamales upright in a steamer basket set inside a large pot with a few inches of boiling water. Ensure the water level does not touch the bottom of the basket.
10.
Cover the pot and steam for 50-60 minutes, or until the tamales are firm and the dough pulls away easily from the husk or paper. Replenish water as needed.
11.
While the tamales are steaming, prepare the maple-cinnamon glaze. In a small saucepan, whisk together the maple syrup, heavy cream, cinnamon, and vanilla extract. Heat over low heat until warmed through and slightly thickened, about 5 minutes. Do not boil.
12.
Once the tamales are cooked, let them cool slightly before serving. Drizzle generously with the maple-cinnamon glaze and serve warm.

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My Notes

Nutrition Information

Nutrition per serving (95g)

285 kcal / 1192 kJ

Carbs

41g

16% of RDA

Fat

12g

17% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

14 g

16% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

To toast the pepitas, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant, stirring occasionally.

If the masa dough seems too dry, add a little more vegetable broth, one tablespoon at a time. If it seems too wet, add a little more masa harina, one tablespoon at a time.

To test if the tamales are done, remove one from the steamer and let it cool slightly. The dough should feel firm and not sticky.

Tamales can be stored in the refrigerator for up to 3 days and reheated in the microwave or steamer.

Cooking Equipment

Steamer Basket

Large Pot with Lid

Mixing Bowls

Whisk

Parchment Paper or Corn Husks

Wine Pairings

No wine pairing suggestions available for this recipe.

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