Pumpkin Pie Tamales with Pumpkin Pie Crema
WHAT YOU NEED
- Equipment needed: Instant Pot
- 1 bag dried corn husks
- 3 1/2 cups masa
- 1 1/2 tbs brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. salt
- 16 tbsp. butter
- 1 cup Cacique® Crema Mexicana
- 1 tsp. vanilla
- 1 29oz can pumpkin
- 1/4 - 3/4 cup water, optional. Plus 1 cup for Instant Pot
- For Pumpkin Pie Crema
- 4oz Cacique® Crema Mexicana
- 1 tsp. pumpkin pie spice
- 1/3 cup powdered sugar
HOW TO MAKE IT
- Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour, remove excess water and pat each husk dry.
- In a large bowl, combine the masa, 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 Crema Mexicana and heat the bowl another 20 seconds to warm the crema. Mix in pumpkin and the vanilla.
- Add the pumpkin mixture to the masa mixture. Mix to combine. If the dough is too wet, add a bit more masa 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.
- To make the tamales, prepare one husk at a time by placing the husk on your open palm with the tapered end facing away from you. Smear 3 tablespoons of pumpkin pie masa dough on the husk, from side to side and all the way to the edges, leaving about 3 inches of the bottom of the husk untouched for folding. Fold 1/3 of the husk to the left, fold 1/3 to the right, overlapping, pinch the bottom to seal and gently fold over the top to create a small rectangle. Tie with a strip of corn husk.
- Add 1 cup of water to your Instant pot and set in a steamer tray. Arrange the tamales, folded side down, in the steamer tray. Don't overcrowd so that the steam will circulate. You may have to cook in batches. Cover and set to cook for 25 minute and release the steam naturally.
- Repeat with the next batch. Freeze additional tamales for future enjoyment. Serve warm and top with Pumpkin Pie Crema.
- Pumpkin Pie Crema: In a mixing bowl add the Crema Mexicana, pumpkin pie spice, and powdered sugar, and mix with a spatula until well combined.
