For the most part, I followed my apple tamale recipe and just made a few substitutions for the new flavors. Pumpkins have a lot of water in them, so I reduced the amount of apple juice. As an experiment, I decided to use cream cheese instead of butter. The apple recipe only replaces half of the butter with cream cheese. I'm not trying to make a low-fat tamale, but I don't see the need for half a stick of butter when the pumpkin provides a substitute texture. Anyway, I had half a brick left over from the danishes, and those things don't keep.
|Before and after:|
2-1/2 C pumpkin + 1/2 C roasted seeds
20-24 corn husks
*1/2 C (half a brick) cream cheese
1/2 C brown sugar
*1/4 tsp nutmeg
*1 tsp cinnamon
*1/8 tsp cloves
*1/4 tsp ginger
1 tsp baking powder
2 C masa harina flour
1 15oz can pumpkin purée (not pie mix) or 2 C homemade purée
1/2 C apple juice, or as needed
1/2 C raisins
*1/2 C chopped walnuts
1. An hour before starting, place husks in a deep pan. Pour boiling water over them and let sit to soften.
2. In stand mixer, beat cream cheese with paddle until fully creamed. Add brown sugar, baking powder, and spices and beat until combined, about a minute. Scrape sides and bottom and beat again until fluffy.
3. Add 1 C masa flour and beat until incorporated. Add half of the pumpkin and beat until smooth. Repeat. If batter is too thick to shape easily, add apple juice a tablespoon at a time until the consistency is like a soft sugar cookie dough. Refrigerate 10 minutes to allow the moisture to distribute evenly.
5. For the filling, stir together raisins and walnuts.
7. When all are wrapped, place basket over now-simmering water. Cover tightly and steam for 1 hour. Check the water at least once and add more if necessary. After the hour, remove basket from heat and let tamales sit for about 10 minutes before serving, to firm up. Leftovers are easy to freeze and microwave later.
Difficulty rating :-0